Bignè Caramellati

This is a classic; great as a petit four or served with coffee. Any filling will do beautifully; vanilla, custards, pistachio or chocolate. It is important to allow the choux pastry to rise properly, in order to fill them. I usually like to caramelise some choux buns with icing sugar and dip the others in melted chocolate. This gives them an extra crunch.

The quantity of choux buns will depend on your preferred size for each one, but don’t worry, once cooked, they can be kept in the