Choux Buns
Light, crisp, and versatile choux buns, perfect for sweet or savory fillings. Scaled for 2 people, yielding 3–4 mini buns, ideal for brunch or dessert.
Equipment
- 1 Saucepan For heating base ingredients
- 1 Stand Mixer With paddle attachment
- 1 Piping Bag With 12mm round nozzle
- 1 Baking Tray For piping and baking buns
Ingredients
- 75 g Water For steam puffing
- 75 g Full-Fat Milk Adds richness and browning
- 3 g Sugar Granulated, subtle sweetness
- 2 g Salt Enhances flavor
- 67 g Butter Bake-good quality
- 82 g T45 Pastry Flour Builds structure
- 32 g Whole Eggs Pasteurized, adds rise and color
Instructions
- Combine water, milk, butter, sugar, and salt in a large saucepan. Bring to a boil over medium heat.
- Add T45 flour all at once, stirring vigorously until the dough forms and pulls away from the sides, about 4–5 minutes.
- Transfer dough to a stand mixer with a paddle attachment. Mix on low for 1–2 minutes to release heat.
- Slowly add beaten eggs, a little at a time, mixing until the dough is smooth, shiny, and forms a “V” when lifted.
- Load dough into a piping bag with a 12mm round nozzle. Pipe small rounds (3–4 cm diameter) onto a parchment-lined baking tray, spaced 5 cm apart.
- Place a small disc of craquelin topping on each bun for a crisp crust.
- Bake at 190°C (top & bottom heat) for 25–30 minutes with the oven vent open, until golden brown. Do not open the oven door during baking.
- Cool on a wire rack before filling with desired sweet or savory fillings.
Notes
- Full Batch Details: Original recipe yields 3370g of dough (15–18 standard buns). Ingredients: 750g water, 750g full-fat milk, 30g sugar, 20g salt, 675g butter, 825g T45 flour, 320g eggs. Scale up for large events or bakery use.
- Serving Ideas: Fill with vanilla pastry cream and dust with powdered sugar for a classic dessert, or try chocolate ganache, strawberry compote, or savory options like herbed cream cheese with smoked salmon.
- Storage: Store unfilled buns in an airtight container at room temperature for 2 days or freeze for 2 months. Filled buns must be refrigerated and consumed within 48 hours.
- Pro Tips: Ensure dough is glossy but firm for piping. Avoid opening the oven door to prevent cracking. Bake with vent open for hollow centers.
- Pairings: Serve sweet buns with espresso, Earl Grey tea, or Prosecco. Savory buns pair well with Sauvignon Blanc or herbal teas like mint.