Dualit Product Recipe

Choux pastry filled buns

Choux pastry filled with a festive vibe
Serves: 8 Preparation Time: 30 minutes Cooking Time: 30 minutes

These little choux buns can be filled with sweet mince and brandy cream.


  • 50g butter
  • 125ml water
  • 125g plain flour
  • 2 medium eggs
  • 1 tsp sugar
  • Pinch of salt
  1. Preheat the oven to 200º/180º fan.
  2. Crack open the eggs and mix in a small bowl. Allow to reach room temperature if they are usually stored in the fridge and set aside.
  3. Using a saucepan, add the water and bring to the boil then move away from the heat.
  4. Cut the butter into small pieces and add the boiled water, stirring until melted.
  5. Add the flour, sugar and salt to the wet mix. Mix vigourously to form a smooth (non sticky) dough that moves away from the sides.
  6. Leave the dough in the saucepan and allow to cool a little.
  7. Add in the room temperature eggs a little at a time making sure to mix in throughly each time, you may not need all of the egg, add until a smooth dough consistency appears ( a bit like playdough).
  8. Set aside and when completely cool spoon into a piping bag with a round nozzle, (the dough should be firm drop consistency )
  9. Pipe or place small balls onto a non stick baking sheet. Lightly shake a little water on first with your hands, also do this on top of the dough before placing into the oven.
  10. Bake in the oven for 30 minutes. Place on a wire rack and allow to cool before filling or cutting.

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