Choux Buns...Profiteroles

One of my husbands favourite desserts aside from pavlova is profiteroles (and eclairs) so at the weekend I decided to knock up a batch. Don't be put off from making Choux Buns, they are a lot easier than you think, honest and there are so many possibilities...I made profiteroles this time, but you can do eclairs, cream puffs, beignets souffles and even savoury choux buns...so here's the recipe :)

Profiteroles

Choux Buns
60g plain flour
1 tsp caster sugar
150ml water
50g butter
2 eggs

Filling
450ml Double cream
Zest of 1 large orange

150g chocolate to cover

Pre heat the oven to 200/180c

Measure out the plain flour and caster sugar

Grease a baking tray and run under cold water for a few seconds and allow the excess water to run off

Heat the water and butter in a pan until it starts to boil, straight away pour in the flour/sugar mixture and mix until it becomes smooth and starts to come away from the sides of the pan

Beat the two eggs together and slowly mix the eggs in, a small bit at a time

Spoon teaspoon amounts into the greased baking tray and place in the oven for 10 minutes at 200/180c then turn up to 225/200c for a further 15 to 20 minutes until they are crisp and golden in colour

Pierce the bottom of the Choux buns with a small skewer and place on a cooling rack

Put your cream into a bowl and add the orange zest and mix in. with a hand mixer, beat to stiff peaks

Place in a piping bag fitted with a small nozzle and pipe the cream into the cooled down Choux buns

When ready to serve, pour over the melted chocolate and serve with a little cream :))