250 ml water
1 tsp sugar
200 g sieved flour
Preheat oven to 220 degrees celcius.
Bring water to gentle boil with butter. When the butter has melted, add all the flour,
salt and sugar, stir on a low heat with a wooden spoon until well mixed, should form
into a ball, remove from heat. Add one egg at a time, mix until each egg is absorbed
by the pastry.
Pipe or spoon onto a prepared baking sheet and bake for 15 – 20 minutes, until
Crème Patissiere Filling:
1/4 cup castor sugar
4 egg yolks
1/3 cup corn flour
2 1/3 cup milk
1⁄4 cup extra castor sugar
1 tsp vanilla bean paste or one vanilla bean
Whisk egg yolks and castor sugar, add corn flour and whisk.
Place milk, vanilla and extra sugar in a pot and heat gently till just before a simmer.
Whisk in a quarter cup of the milk into the egg mixture, then another quarter cup
and finally the rest. Return to the heat, gently simmer, stirring constantly until thick.
Remove from heat and refrigerate for about 4 hours or overnight.
Pipe into choux buns when ready to served.
Dip choux buns into melted chocolate.
Served with Vriesenhof’s Grenache Rose
Recipe by Lara Meter, aka The Food Goddess