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Choux buns
Preparation time: 50–60 minutes
Makes 8
Dough ingredients
200 ml water
40 g butter
A pinch of salt
130 g flour
3 eggs
1 level tsp baking powder
Filling
350 ml double cream
4 tsp vanilla sugar
200 g fruit (e.g. raspberries,
strawberries, cherries or mandarins)
Accessories
Saucepan
Baking tray
Method
Place the water, butter and salt in a pan
and bring to the boil. Add the flour and
mix to a smooth ball. As soon as the
base of the pan turns white, transfer the
dough from the pan into a large bowl.
Mix 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
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)
Number/type of bursts of steam:
Automatic burst of steam
Amount of water: see display
Duration: 25–35 minutes
Baking
67
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