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- 1 cup flour
- 1 tspn sugar
- 1/2 tspn salt
- 1/2 cup butter
- 1 cup water
- 4 x eggs
- 6 x egg yolks (pastry cream)
- 2 1/2 cups milk (pastry cream)
- 1 x vanilla pod (pastry cream)
- 1/2 cup sugar (pastry cream)
- 1 pinch salt (pastry cream)
- 3 tspn flour (pastry cream)
- 3 tspn corn starch (pastry cream)
- 1 tspn icing sugar (pastry cream)
First preheat your oven to 200 degrees C.
Line two baking sheets with parchment paper or lightly grease them.
Then sift your dry ingredients together and set aside for later.
Place the butter and water in a pan over medium heat and bring to a boil making sure
that the butter is completely melted before the water boils.
After that remove the pan from the heat and add the flour mixture, all at once, and stir with a wooden spoon until combined.
Put the pan back on the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball.
Put the dough into your stand mixers bowl, or use a hand mixer, and beat on low
speed to cool the dough down.
Once the dough is cooled start adding the eggs (the dough will look curdled and disgusting but it will eventually come together in a smooth thick paste.
Use a spoon (or an ice cream scoop) to make about 18 small mounds of dough onto the baking sheet, spacing them slightly as the buns will expand quite a lot.
Then gently brush the tops of the dough with a lightly beaten egg.
Bake the buns (one sheet at a time) for 15 minutes and then reduce the oven temperature to 180 degrees C and continue to bake the choux pastry for another 30 to 35 minutes or until the shells are a nice amber color and, when split, are almost dry inside.
Let them cool completely.
While the buns are cooling make the pastry cream:
Heat the milk, vanilla pod and its beans until boiling point.
Mix the egg yolks, sugar, salt, flour and corn starch into a paste.
Add this mixture to the infused milk (make sure to take out the vanilla bean) and heat the mixture, while whisking, to thicken the cream (this will take about 3-4 mins).
Once thickened, transfer the pastry cream to a heat-proof bowl and sprinkle with the icing sugar to prevent a skin from forming.
Fill the completely cooled Choux Buns with the pastry cream, dust the tops with icing sugar and serve!!!