Imagine biting into a cloud-like pastry so delicate it practically melts in your mouth, filled with a silky smooth custard that whispers sweet promises of French culinary magic. These heavenly Choux Buns are not just a dessert; they're an experience that transforms ordinary moments into extraordinary memories. Whether you're a seasoned baker or a curious kitchen adventurer, this recipe will transport you straight to the charming patisseries of Paris with just one delectable bite.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: French
Serves: 12 servings
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 2 cups confectioners' sugar
- 1/2 cup milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Prepare the choux pastry by combining water and butter in a medium saucepan. Heat over medium-high heat until butter is completely melted and mixture begins to boil.
- Remove pan from heat and quickly stir in flour and salt all at once. Mix vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from the sides of the pan.
- Return pan to low heat and continue stirring for 1-2 minutes to dry out the dough, which helps create a crisp exterior when baked.
- Transfer dough to a mixing bowl and let cool for 5 minutes. Add eggs one at a time, beating thoroughly after each addition until the mixture is smooth and glossy.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Using a piping bag or spoon, create 2-inch diameter mounds of dough on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20 minutes until puffs are golden brown and fully risen. Do not open oven during baking to prevent deflation.
- For the custard, whisk milk, confectioners' sugar, cornstarch, and vanilla in a saucepan. Cook over medium heat, stirring constantly until mixture thickens.
- Remove custard from heat and let cool completely. Transfer to a piping bag fitted with a small round tip.
- Once choux buns are cooled, use the tip of the piping bag to create a small hole in the bottom of each puff.
- Carefully pipe custard into each choux bun until slightly firm and filled.
- Optionally, dust with additional confectioners' sugar before serving. Best enjoyed fresh on the day of baking.
Tips
- Temperature is crucial: Ensure all ingredients are at room temperature for a smoother dough.
- Beat eggs thoroughly: Add eggs one at a time and beat until the mixture is glossy and smooth.
- Avoid opening the oven during baking to prevent choux buns from deflating.
- Use a piping bag for uniform and professional-looking pastry mounds.
- Let the choux buns cool completely before filling to maintain their crisp texture.
- For extra flavor, consider adding a pinch of nutmeg or a splash of rum to your custard.
- Store any leftover choux buns in an airtight container to maintain their crispness.
- Practice makes perfect - don't be discouraged if your first batch isn't picture-perfect!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 6g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 125mg
