Table of Contents
Advertisement
Choux buns
Preparation time: 50–60 minutes
Makes 8
Pastry ingredients
200 ml water
40 g butter
A pinch of salt
130 g plain flour
3 eggs
1 level tsp. baking powder
Filling ingredients
350 ml cream
2 packets whipped cream stiffener (if
available)
16 g vanilla sugar
200 g fruit (e.g. raspberries,
strawberries, cherries or mandarins)
Accessories
Saucepan
Baking tray
Preparation
Place the water, butter and salt in a pan
and bring to the boil. Add the flour and
mix to a smooth ball. Keep beating and
as soon as the base of the pan turns
white, transfer the dough from the pan
into a large bowl.
Beat in the eggs one at a time until the
dough stands up in satiny peaks.
Finally, fold in the baking powder.
Flour a baking tray. Using two
teaspoons or a piping bag, arrange
mandarin-sized dollops of the mixture
on the baking tray and bake straight
away until golden.
Whilst still warm, cut the choux buns
horizontally across the middle with a
pair of scissors. Remove and discard
any of the centre that is still moist. Wait
until the buns have cooled down before
filling them.
Beat the cream and vanilla sugar until
stiff peaks are formed. Stir in the
drained fruit and then fill the puffs.
Recommended settings
Oven function: Automatic programmes
Programme: Cookies/ Muffins \ Choux
buns \ 1 baking tray
Shelf level: See display
Programme duration: approx. 40 [40]
(34) minutes
Alternative settings
Oven function: Moisture Plus
Temperature: 160–170 °C
Heating-up phase: Rapid
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
Automatic burst of steam
Amount of water: See display
Duration: 25–35 minutes
Baking
67
Advertisement
Table of Contents
