Woolworths Cream filled Choux buns
(06 Oct 2020)

Shoe buns

Cream filled Choux buns 
Recipe by Clem Pedro 
Preparation 20 minutes
Cooking 40 minutes

For the buns
1 cup milk
115g butter
a pinch of salt
1 cup cake flour
4 free range eggs, room temperature is best
For the cream
1 cup cream
2tsp vanilla paste
3Tbsp sugar
150g chocolate melted, dark or milk
Cooking instructions
Preheat your oven to 220C. Heat the milk and butter together in pot with the salt, once the butter has completely melted add the flour and begin mixing vigorously until the mixture comes together forming a wet dough. Reduce the heat to low and continue mixing until a wet dough is formed, continue beating until the dough begins coating the sides and bottom of the pot.
Add the dough to a kitchen mixer and mix on a low speed until the dough has cooled slightly and can be touched without burning your hand. If you don’t have a kitchen mixer you can do this by hand, simply by beating the dough with a wooden spoon until cooled.
Add an egg to the mixture and beat into the dough until completely combined before adding the next egg, repeat this process until all the eggs are added.
Fill a piping bag with the filling and cut off the tip to pipe out the mixture. Pipe rounds of the dough onto a baking tray lined with baking paper that has been sprayed with non-stick kitchen spray to guarantee no buns will stick.
Wet your finger with water and gently press down the peaks of the dough balls then place in the oven to bake for 20 minutes, your buns should be golden and brown at this point and perfectly puffed up. Turn off the oven and leave the buns inside for15 minutes. Remove from the oven and allow to cool completely.
Prepare the cream by whipping the cream, vanilla and sugar together until stiff peaks form. Fill a piping bag with he cream and cut a tiny bit off the tip.
Filling the buns with the cream before dipping the top of the buns into the melted chocolate and set aside until the chocolate sets.


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