#choux buns

[jackdawsdrawings]

I know this doesn't fit the 'theme' of my other posts (since its not a drawing) but I tried making Choux Buns for the first time today and was pretty proud of how they turned out!

Will definitely be adding a little less chocolate on top next time as the amount in the recipe is rather a lot but other than that they are very nice!

Will include a picture of the recipe and the book I got it from beneath the read more :D

Also please ignore the scored out 'plain' chocolate in the topping section - it's only there because I get dark and milk chocolate mixed up a lot when baking, it's not an actually correction in the recipe :)

[strawberrymilkquake]

🍓Strawberry Choux Buns🍓

[winstons-and-enochs]

[lookashiny]

(via Strawberry Choux Buns - Bake with Shivesh)

[bakingwithbella]

Choux pastry / buns

I decided today, after doing some schoolwork and my computer had died, that I wanted to bake something more complex than just cakes, so I decided on choux pastry. I used this recipe and followed it exactly. Here it is:

1/2 cup unsalted butter cut into 8 pieces

1/2 cup water

1/2 cup 2% or whole milk (I had fat free so I added half a tablespoon more butter)

1/4 teaspoon salt

2 teaspoons granulated sugar

1 cup al purpose flour

4 large eggs, beaten

To start, I mixed the butter, water, milk, salt and sugar in a pan on medium heat. I mixed until all the butter had melted and then I let it sit until it came to a simmer. I dumped all the flour in, reduced the heat to low, and mixed until it came together into a dough, then mixed a minute or two more to cook the flour. I then took it out of the pan and put it into a large bowl.

I beat all four eggs in a measuring cup while it cooled down for 10ish minutes, probably should’ve done it more around five. I added the eggs in four parts and beat with a hand mixer on low inbetween. The recipe article post thing said that egg amount can differ due to humidity, weather and where you are and I maybe should’ve used another egg but I didn’t. After the eggs are mixed in, I put it into a piping bag and piped four test subjects that I then baked and saw how it would go before I did the real thing.

Before I piped anything, I wet the baking parchment a little bit (to give it humidity or something like that) and then piped them, probably not the 2 inches wide and 3 inches apart that you’re supposed to but it still went well. I had my oven at 400°F (204°C) to start with and baked them at that for twenty minutes. Then I reduced the heat to 350°F (177°C) and baked for fifteen minutes. It’s really important not to open the oven as they’re baking becuase then cool air will stop them from rising fully.

After they were out of the oven I made a vanilla pudding from a jello packet because I’m in a pandemic and don’t have heavy cream to make whipped cream or a mousse with and don’t want to do something really complex. I cracked them open after they cooled and spooned a bit of pudding inside of them and they were pretty delicious. The spooning nor the cutting was very pretty and they don’t look very good but they taste good which was good enough for me this time. I would definitely bake them again.

[rtisantraveller]

Laduree, Piccadilly

French patisseries are a common sight in London. Many of the top names now have establishments dotted around the capital like vanilla seeds in a creme patissiere. Laduree is one such luxury boutique just inside Burlington Arcade in plush Piccadilly.

The window display here is enough to entice any owner of a sweet tooth through the door. Beautiful works of edible art are lined up with precision –…

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[chocolatefoood]

Salted Caramel Choux Buns