For the recipe Chocolatey Iced Choux Buns
|50 g||Lightly Salted Butter (2 oz)|
|65 g||Plain Flour (2 1/2 oz)|
|Medium Eggs (x2, beaten)|
|Dr. Oetker Chocolate Easy Ice (x2 pouches/200g)|
|300 ml||Double Cream (½ pt)|
|20 g||Icing Sugar (4 tsp)|
|about 2 ml||Dr. Oetker Madagascan Vanilla Extract (A few drops)|
Preheat the oven to 200˚C (180˚C fan oven, 400˚F, gas 6). Line a large baking tray with baking parchment. Put the butter in a saucepan with 150ml (1/4 pint) water.
Heat gently until melted then bring to the boil. Turn off the heat and immediately mix in the flour, beating well until thick, glossy and smooth – the mixture should form a soft ball of dough in the saucepan. Transfer to a heatproof bowl and cool for 10 minutes.
Gradually whisk in the eggs to make a thick, sticky mixture. Spoon into a piping bag fitted with a 1.5cm (2/3 inch) wide plain nozzle and pipe 16 buns onto the baking tray approx. 3cm (1 ¼ inch) diameter. Bake for 25 minutes until puffed up and golden.
Carefully pierce the side of each bun with the point of a sharp knife – take care as there will be a release of hot steam from the centre. Put back on the baking tray and pop in the oven for a further 8-10 minutes until richly golden and very crisp. Transfer to a wire rack to cool completely.
When ready to serve, slice each bun through the middle using a serrated knife. Put the tops on a wire rack over a board. Following the directions on pack, prepare the Easy Ice. Squeeze a little icing on to the top of each bun, and spread it with a knife to cover the top evenly. Leave aside for a few minutes until set.
Meanwhile, whip the cream until softly peaking. Sift the icing sugar on top and add a few drops Vanilla Extract. Gently mix together. Generously spoon the cream into the bases of the choux buns or spoon the cream into a piping bag fitted with a 1.5cm (2/3 inch) plain nozzle and pipe into each.
Once the icing has set, sit the tops onto the cream filled bases. Your iced choux buns are now ready to serve and enjoy!
1 serving = 46g
These are best eaten as soon as they are topped and filled. The plain choux buns will keep in an airtight container for a few days before filling and icing. To give them a crisp finish again, arrange the buns on a baking tray and re-bake in a preheated oven at 180˚C (160˚C fan oven, 350˚F, gas 4) for 5-10 minutes. Cool before icing and filling as above.
|Per serving||Per 100g/ ml|