INGREDIENTS:
- 75g plain flour
- 150ml water
- 60g butter
- 2 eggs
- 400g ice cream (or thereabouts), to serve
INSTRUCTIONS:
- Preheat the oven to 200C. Grease and flour a baking sheet.
- Sift the flour onto a sheet of paper and set aside.
- Heat the water and butter together in a saucepan until the butter is melted and the mixture is just boiling. Remove from the heat, tip in the flour in one go (whoosh!) and beat together vigorously until all the flour is absorbed.
- Return the pan to the heat and cook, stirring, until the mixture no longer sticks to the sides of the pan, but forms a soft ball of dough.
- Allow to cool slightly, then beat in the eggs, one at a time. The dough should take on a glossy, satin-like appearance.
- Pipe or dollop teaspoons of the dough onto the prepared baking sheets and bake at 200C for 20 minutes. Reduce the heat to 170C and bake for a further 20 minutes, until golden and crisp.
- Remove from the oven and immediately slit open each bun with a sharp knife, before leaving on a wire rack to cool - this allows the steam to escape and prevents the insides of the choux buns going soggy.
- Once cool, spoon a dollop of ice-cream into each choux bun, and pile onto a serving plate. Store in the freezer if not required straightaway - you can then serve them straight from the freezer.
Source: family-friends-food
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