Choux Buns

These small balls of choux paste are piped, baked, then cooled and either cut in half and sandwiched together again with a filling, or pierced in the bottom and piped with a filling. Before baking, lightly butter baking sheets and chill in the refrigerator - so the mixture will not slip when piped. Bake at 200°C, until golden, about 20 minutes.

1. Pipe mounds on buttered baking sheet with 1-cm plain nozzle; space well apart.

   

2. Lightly brush tops with a small amount of egg wash.

   

3. Slightly flatten balls with a fork dipped in egg wash to form rounded top.