Cream-filled choux buns
Makes 12 choux buns filled with pastry cream: one serving is one bun.
Active time1 h
Cooking35 min
Total3 hResting : 1 h 30 min
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Ingredients
- 60 g butter
- 3 egg yolks
- 400 ml milk
- 125 g eggs without shells
- 125 ml water
- 5 ml vanilla extract
- 80 g wheat flour
- 35 g cornflour
- 80 g sugar
Preparation
Crack and beat the eggs, then weigh the stated amount for the choux pastry. Preheat the oven to 180 °C. Bring the water and butter to the boil. Remove from the heat and add the flour, then cook over a low heat for 2 minutes to dry out the dough. Leave to cool slightly for 5 minutes, then gradually beat in the beaten eggs until the dough is soft and falls in a thick ribbon.
60 g butter125 g eggs without shells125 ml water80 g wheat flour- oven
- saucepan
- spatula
- bowl
- fork
Shape into 12 mounds on a lined baking tray. Bake for 25 to 30 minutes without opening the oven at the start; the buns should be a deep golden colour and dry. Leave to cool on a wire rack for about 30 minutes. Prepare the pastry cream while the buns are baking and cooling.
- baking tray
- baking paper
- oven
- wire rack
Separate the egg yolks from the whites. Heat the milk and vanilla. Whisk together the egg yolks, sugar and cornflour, add the milk, then return to the saucepan. Whisk until gently bubbling and cook for 1 minute. Cover directly against the surface and chill rapidly in the refrigerator for at least 1 hour.
3 egg yolks400 ml milk5 ml vanilla extract35 g cornflour80 g sugar- saucepan
- whisk
- refrigerator
- bowl
Cut open the cold choux buns and fill with the cold pastry cream. Keep in the refrigerator until serving.
- knife
- piping bag
- refrigerator
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration