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Choux Pastry Buns

Treat your family this festive season by making delicious, fluffy choux buns. Don't forget to browse our sweet or savoury choux buns filing ideas!

Choux Pastry Buns

Prep Time: 30 minutes



Have you ever wondered how to make choux buns? Here is an easy-to-follow recipe for light and fluffy choux buns, perfect for all the family to share this festive season! We've made this one with our Hand Mixer! The recipe will make up to 20 small balls or 1 x 8' double choux ring (top and bottom).


  1. Preheat the oven to 220º/200º fan.
  2. If you store your eggs in the fridge, take them out until they reach room temperature. Once at room temperature, crack open the eggs and mix in a small bowl.
  3. Add the water and butter into a saucepan, and bring to a boil. Then take the pan off the heat.
  4. Add all the flour and salt into the saucepan, and mix in until combined. Continue to stir until there are no lumps.
  5. Place the pan back onto a low heat, and continue to mix until you form a smooth (non-sticky) glossy dough that moves away with ease from the sides of the pan.
  6. Transfer the dough to a clean bowl and allow it to cool a little.
  7. Attach the flat beaters on the Hand Mixer and slowly add the eggs in a little at a time, making sure to mix in the eggs thoroughly. You may not need all of the eggs, so only put in the amount necessary to produce a smooth, thick paste consistency (similar to playdough).
  8. Leave your mixture to cool down before piping. Once cooled, the dough should be a firm consistency. Spoon into a piping bag with a round, wide nozzle.
  9. Lightly shake a small amount of cold water onto a non-stick baking sheet and pipe small or medium-size balls onto the sheet. Lightly sprinkle the top of your bakes with water before placing it into the oven.
  10. Bake in the oven for 30 minutes or until golden brown and risen, Remove and place on a wire rack and allow to cool before filling or cutting.


Top Tips

  • Before baking your piped dough, shake a small amount of cold water on top. This neat trick will help keep the moisture in the dough and prevent the dough from collapsing.
  • To fill your choux pastry, try using a thin piping nozzle. If you don't have a piping nozzle to hand, you can cut the pastry in half, spoon in your filling, and place the second half of the pastry on top again.
  • If you are in a festive mood, why not try serving your pastry buns in a Christmas tree shape. Or better yet, before you start baking, you can shape your choux pastry into Christmas tree shapes. All you have to do is make individual medium-sized buns and form them into your desired tree shape.


Filling Ideas

If you fancy a savoury snack, why not try filling your Choux pastry with:

  • Caramelized red onion, and top it off with some cheese and a sprinkle of chopped chives.
  • Fresh thyme and a tsp of parmesan in the dough to serve with baked camembert.

Or if you have more of a sweet tooth, try filling your Choux pastry with:

  • White chocolate with a sprinkle of lemon zest on top.
  • Tangy lemon curd mixed with two tsp of fresh whipped cream, with a slight drizzle of lemon icing over the top.
  • Rum-soaked fruits and whipped brandy cream.


Dualit Product Used

We've used the Dualit Hand Mixer to whip up these luxurious Choux pastry.

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