Cream-filled Buns
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
18
- Ingredients
- ¼ cup unsalted butter
- ⅔ cup water
- ½ cup Bread flour (heaped)
- 2 tsps superfine caster sugar
- 1 pinch salt
- 2 large eggs (beaten)
- For the filling
- 1.333 cups cream (48% fat)
- ½ tsp vanilla extract
- 1 Tbsp powdered sugar (plus extra for dusting)
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. ). Line 2 large baking trays with non-stick baking paper.
2.
Heat the butter and water in a pan, bring to a boil, then remove from the heat. Tip in the flour, sugar and salt, beating constantly, until the mixture leaves the sides of the pan and forms a ball. Cool for 10 minutes.
3.
Beat in the eggs, one at a time, until thick and shiny. Spoon 15-18 mounds well apart on the baking trays. Bake for 20-25 minutes until golden and puffed. Make an incision in the side of each profiterole to allow the steam to escape, then return to the oven for 1-2 minutes to dry out. Place onto a wire rack to cool.
4.
Whisk the cream, vanilla and icing sugar until thick. Spoon into a piping bag.
5.
Split the buns in half and pipe cream into each half and replace the tops. Sift a little icing sugar over the tops and place in small cake cases to serve.
