Choux Buns

Choux buns are small round shape cakes of choux pastry filled with cream.


INGREDIENTS

250g choux pastry
chocolate sauce, for decorating
icing sugar, for sprinkle

Filling
Chantilly cream


METHOD

1. Line a baking tray with parchment paper.
2. Pipe the choux paste into pieces the size of a walnut.
3. Bake at 200-220'c for about 30 minutes.
4. Once cooked, transfer immediately in a cooling rack and make a hole in the base of each bun allowing the steam to escape, and leave to cool completely.
5. Fill each bun (from the hole made in the base of each bun) with Chantilly cream using a piping bag and a small nozzle.
6. Decorate with chocolate sauce and icing sugar.