Choux buns

What you fill with cream and call a profiterole

Preparation info
    • Difficulty


Appears in
Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

  • About

Choux better believe it.


  • 120 ml water
  • 100 g butter, cubed
  • 20 g


Combine the water, butter, sugar and salt in a heavy-bottomed saucepan and place over a medium heat. Melt the butter and bring the liquid to a near simmer, but do not allow the mixture to boil — that is imperative. Shoot in the flour as quickly as possible (by putting it all in a folded sheet of greaseproof paper and dumping it into the pan in one go) and beat well with a wooden spoon until you