Filled Choux Buns
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
25
- For the choux buns
- ½ cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 1 tsp superfine caster sugar
- ½ tsp salt
- 4 eggs (beaten)
- For the filling
- 1.333 cups cream (48% fat)
- 1 Tbsp powdered sugar
- 2 cups canned Cherries (in syrup)
- To decorate
- powdered sugar
Preparation steps
1.
For the choux buns: 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.
3.
Beat in the eggs, one at a time, until well blended. Using two teaspoons, form the mixture into walnut-sized balls and place on the baking trays. Bake for 30-40 minutes until golden and puffed. Place the balls on a wire rack, then slice them in half, to allow the steam to escape.
4.
For the filling: whisk the cream and icing sugar until thick. Place a spoonful of cherries on the base of each profiterole and top with a spoonful of cream. Add the tops and sift over a little icing sugar.
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