In my eyes it’s not Christmas time without these lovelies!
I tend to shop buy them because choux pastry is not something I’ve made much of, since working in a bakery. It’s not the easiest pastry to make or bake as you have to work rather quick and is quite temperamental.
However this year I wanted to make a extra special effort and try some white chocolate sauce with them too as they are usually served with dark or milk chocolate.
Served individually or stacked there always a pretty, tasty party treat, you’ll keep keep going back for more, until there all gone!
For the choux pastry you will need:
2 oz (50 g) butter or margarine
1/4 pint (150ml) water
4 oz (100g) Plain Flour
3 medium eggs, lightly beaten
Top tip – Make sure the water is boiling well before putting in the flour, or it won’t work and you’ll end up with a runny paste.
You will need: 1/4 pint (150ml) whipping cream, whipped
5 oz (150g) half white chocolate, half dark
2 tbsp soft brown sugar
2 tbsp water
2 oz (50g) butter ( if you want a runny rich sauce I left it out #forgot & I cheated and used the microwave!)
1 tbsp rum or brandy *optional
6. Pre-heat to 200 degrees Celsius. Grease a couple of baking trays, you could also run them under a cold tap leaving a film of water.
10. Make sauce by combining the chocolate, sugar and water in saucepan and stir over low heat until smooth. Stir butter in. Take off heat and add spirit.
11. Pour sauce over buns and serve straight away.
🙂 Merry Christmas everyone!