If you only want a few buns, the raw choux pastry will keep in a plastic food bag refrigerated for a week or frozen for a month. If frozen, defrost in your fridge for 24 hours before using.
Makes: 80 mini choux
Preparation: 20 mins
Cooking: 30 mins
Assembly and decoration: 30 mins
One dsp sugar
Pinch of salt
4 - 5 eggs, the volume should be 250ml
1 quantity of crème patissiere
50g each of white and dark chocolate, melted
Chocolate hearts or sprinkles
Line an oven tray with baking parchment. Preheat your oven to 210°C.
Put the milk in a pan with 125ml water, the butter, sugar and salt and warm at medium heat until the butter melts.
Turn up the heat and immediately it boils, take the pan off the hob, pour in all the flour, and beat vigorously until it forms a ball. Return to the hob for one minute over a medium heat to dry.
Remove from the hob and add the eggs, two at a time, beating well after each addition.
Stop beating when the pastry is smooth. If you overbeat the choux will not have a nice shape when cooked.
Spoon the batter into a piping bag and pipe walnut-sized balls of choux. on to the prepared oven tray.
Cook for 15 minutes, turn down to 200°C and cook for a further 15 minutes. You might need to reduce the cooking time if your choux are smaller or they could dry out and burn. Check regularly.
When cooked through, carefully make a small hole in the base of each one using a metal skewer and leave to cool on a wire rack.
To assemble and decorate: use a piping bag or small syringe to fill each bun with crème patissiere (see below).
In two bowls, melt 50g each of white and dark chocolate and dip half the buns in dark chocolate and the other half in the white chocolate.
Decorate with hearts and glitter.
Crème Patissiere - patisserie custard for the buns
Crème patissiere is a delicious custard lightened by adding lightly whipped cream - perfect for piping into choux pastry buns or eclairs.
Makes enough for 40 mini choux buns
Preparation: 15 mins
Cooking: 8 mins
3 egg yolks
75g caster sugar
1 vanilla pod
150ml double cream
In a large bowl beat the sugar with the yolks, until the mixture is white. Stir in the flour.
Slit the vanilla pod down the middle and put in a large pan with the milk. Heat until about to boil then pour into the egg mixture, stirring constantly.
Return everything to the pan over a medium heat and keep stirring with a whisk constantly – especially into the edges and across the bottom of the pan – until it starts to thicken.
When the custard is thick - before it boils - remove from the hob and return it to the bowl.Lay cling film on the surface or put a tiny bit of margarine on top of it to avoid it forming a skin. Let it cool down.
Beat the double cream until it holds its shape but is not stiff. It should be fluffy and light like Chantilly. Gently fold it into the cooled custard to make the crème patissiere. Refrigerate until ready to use.