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1
Make a slightly stiff custard and put in a piping bag.
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2
Put the butter, water, and sugar in a sauce pan and bring to a boil.
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3
Reduce the heat to low.
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4
Add the sifted flour in one go and beat vigorously.
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5
Continue to beat and turn off the heat when a thin film of paste has formed on the bottom of the pan.
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6
Add the beaten eggs little at a time.
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7
When you hold the balloon whisk and the paste drops off very slowly, forming a triangle like the one in the photo, it is ready to be piped.
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8
Use a 1 cm (or 1.5 cm) nozzle for your piping bag and put the batter into the piping bag.
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9
Pipe the batter into voluminous circles.
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10
The batter is going to swell, so leave space between them.
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11
Evenly spray water on top.
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12
You can adjust the uneven shapes with your moistened fingers.
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13
Bake them in the preheated oven at 200C for 20 minutes, reduce the temperature to 160C, and bake for another 15 minutes.
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14
After baking, leave the choux buns in the oven for 15 minutes without opening the door.
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15
After this, remove them from the oven and put on a cooling rack.
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16
After the choux buns have cooled completely, cut in half horizontally.
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17
Fill with plenty of cream and sprinkle with icing sugar if you like.
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18
These are mini versions.
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19
I put them in small ramekins for decoration.
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20
I piped the filling cream into the choux using a decorative nozzle and put the choux cream in a clear bag.
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21
This is for a gift.
