Savoury choux buns

Savoury choux buns

By
From
Mark Hix On Baking
Makes
40–50
Photographer
Jason Lowe

Choux buns make great little snacks or canapés, piped to the size you wish, and the fillings are just endless. Here I’ve stuffed them with cream cheese and chives but they are also great filled with smoked salmon trimmings, crème fraîche and chopped dill, or sautéed button or wild mushrooms with finely chopped shallot, cream and grated Parmesan.

Ingredients

Quantity Ingredient
125ml milk
125ml water
100g butter, diced
1/2 teaspoon salt
1 teaspoon caster sugar
150g plain flour
60g parmesan, finely grated, (optional)
4 eggs, beaten
1 egg yolk, mixed with 1 tablespoon milk, to glaze
1 teaspoon black onion seeds

For the filling

Quantity Ingredient
1-2 tablespoons chives, chopped
150-200g cream cheese
or 150-200g fromage frais

Method

  1. Put the milk, water, butter, salt and sugar into a saucepan and bring to the boil. Remove from the heat, mix in the flour and Parmesan, if using, and stir with a wooden spoon or spatula until smooth. Return the pan to a low heat and stir for about a minute, until the mixture leaves the sides of the pan. Transfer to a bowl.
  2. Gradually beat the eggs into the mix, one by one, until the pastry is smooth and shiny. Preheat the oven to 180°C.
  3. Take a non-stick baking tray or line a baking tray with baking parchment. Load the choux pastry into a piping bag and pipe small rounds onto the tray 3–4 cm apart. Brush the tops with the egg yolk mixture, scatter over the onion seeds and bake for 10–20 minutes, until the choux buns are golden and crisp. Remove from the oven and leave to cool a little before transferring to a cooling rack.
  4. To make the filling, mix together the cream cheese and chopped chives until well combined. Load the mixture into a piping bag, make a hole in the base of your choux buns and pipe in.
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