Choux Buns with a Baileys, Malteser & White Chocolate Mousse (GBBO 7 from www.mummymishaps.co.uk
Introduction
Choux buns are a classic French pastry that are light, fluffy, and perfect for a sweet treat or a savory snack. These delicate pastries are made from choux pastry dough, which is a mixture of flour, water, butter, and eggs. Once baked, they can be filled with anything from whipped cream to savory fillings like chicken salad. In this recipe, we'll be making classic choux buns filled with pastry cream.
Ingredients
For the choux pastry:
1 cup all-purpose flour
1 cup water
1/2 cup unsalted butter
4 large eggs
1/4 tsp salt
For the pastry cream:
2 cups milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1 tsp vanilla extract
Instructions
Step 1: Make the Choux Pastry
Start by preheating your oven to 400°F. In a medium saucepan, combine the water, butter, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. Once the butter has melted, add in the flour and stir vigorously until a smooth ball of dough forms. Transfer the dough to a large mixing bowl and let it cool for a few minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next one. The dough should be smooth, glossy, and thick.
Step 2: Pipe the Choux Buns
Transfer the choux pastry dough to a piping bag fitted with a round tip. Pipe out small mounds onto a lined baking sheet, leaving about 1 inch of space between each one. You can make them as big or as small as you like, but make sure they are all roughly the same size.
Step 3: Bake the Choux Buns
Bake the choux buns in the preheated oven for 20-25 minutes, or until they are golden brown and puffed up. Remove them from the oven and let them cool completely before filling.
Step 4: Make the Pastry Cream
While the choux buns are cooling, make the pastry cream. In a medium saucepan, heat the milk until it just starts to boil. In a separate mixing bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from the heat and stir in the vanilla extract. Transfer the pastry cream to a bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the cream to prevent a skin from forming. Chill the cream in the fridge until it is completely cool.
Step 5: Fill the Choux Buns
Once the choux buns and pastry cream are cooled, it's time to assemble them. Use a sharp knife to cut a small hole in the bottom of each choux bun. Fill a piping bag fitted with a small round tip with the pastry cream and pipe the cream into the hole in each bun. You should feel the bun become heavier as it fills with cream.
Step 6: Serve and Enjoy
Once all the choux buns are filled, they are ready to serve! You can dust them with powdered sugar or drizzle them with chocolate sauce for an extra special touch.
Nutrition
Each choux bun contains approximately 150 calories, 10 grams of fat, 12 grams of carbohydrates, and 3 grams of protein. These numbers may vary based on the size of your choux buns and the amount of cream you use to fill them. Remember to enjoy these treats in moderation!
