Prep 20min
Cook 30min
Feeds 6
The choux buns can be made and stored in an airtight container and then filled and iced on the day.
2 eggs
50g butter
75g plain flour with a pinch of sugar and a pinch of salt
300ml double cream
100g icing sugar
½tsp vanilla essence
50g plain chocolate
The weight of the water is determined by the weight of the eggs, so weigh the eggs and then measure out the same weight of water. Place the water in a medium sized pan with the butter and bring to the boil slowly,, when the water is bubbling and all the butter has melted add the flour. Quickly start stirring the flour into the water mixture, stirring all the time until you have a thick and glossy paste that has come away from the side of the pan, remove from the heat and set aside to cool. Then beat in the eggs one at a time to make a thick and smooth paste. Spoon the paste into a piping bag and pipe walnut sized blobs onto greased baking sheets. If you are not a fan of piping, spoon out walnut sized blobs onto the baking sheets until all the mixture is used up and you have about 30 blobs. Flatten the tops with a wet finger and then cook at 200°C for 15-20min or until golden brown, lower the oven temp to 100°C and leave the choux buns for 15min to crispen up, then remove from the oven and set aside to cool.
Place the cream, vanilla essence and 1tbsp icing sugar in a bowl and whisk until it just holds its shape. Cut each cooled bun in half and fill generously with the whipped cream, place in a serving dish.
Meanwhile melt the chocolate in a bowl over a pan of simmering water, remove from the heat, stir until smooth then add the icing sugar and a tbsp of water, stir until thick and glossy, adding a little more water if necessary. Spoon the icing over the buns and serve.
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