Homemade Choux Buns


Choux Buns

Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes and craquelins.
Portion Size: 10 Buns
Prep Time: 30 Mins


400 ml Choux paste
250 ml Pastry cream
250 ml Whipping cream
25 gm Nib almonds
50 gm Icing sugar
1 Eggs
25 ml Milk


1. Lightly grease baking trays.
2. Place the choux paste into a bag containing a 15 mm plain piping tube then pipe the paste onto baking trays in small ball shapes 4 cm in diameter.
3. Prepare an egg wash with the egg and milk. Using a pastry brush, egg wash the buns then sprinkle with nib almonds. Cook in an oven at 220°C to a golden brown colour.
4. Remove the tray from the oven, transfer the buns to a pastry wire and allow to go completely cold.
5. Make a cut in the base and with a piping bag and a small plain tube pipe either cold pastry cream or whipped cream to fill the buns.
6. Dredge the buns with icing sugar and serve.
You can drizzle melted chocolate over the top for great presentation.
Chef Tip:
1. Always Wash your hand’s before any food preparation begins.
2. I can not emphasize enough try these recipes with your kid’s, My children love to watch and get involved mainly making soups/recipes homemade, can’t beat it Enjoy.
3. If you have any questions feel free to email me at info@gohuff.com , i will reply almost instantly to help in any way i can.
4. 1 ml (milliliter) is the equivalent of 1 gm (gram).
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