Louise Johncox

Choux Buns

Preparation info
  • Makes

    40

    • Difficulty

      Easy

Appears in
The Baker's Daughter: Timeless recipes from four generations of bakers
The Baker's Daughter

By Louise Johncox

Published 2014

  • About

Dad made choux pastry every day for cream chocolate éclairs. He also made choux pastry for choux buns, chocolate profiteroles and gâteau St Honoré. Once made, he kept the buns in a sealed tin for a few days. My daughter, Lara, loves making choux buns.

Ingredients

  • 125 ml water
  • 50 g butter, plus extra for greasing
  • 75 g<

Method

It is incredibly important that you measure the ingredients precisely for this recipe. Preheat the oven to 200°C/gas mark 6. Grease a couple of large baking sheets.

Put the water and butter into a saucepan and bring to the boil, then remove the pan from the heat and add the sif