Recipe Steps
- Preheat the oven 190°C and line a large baking tray with parchment paper.
- Place the butter in a saucepan with the water and bring to a steady boil until the butter has melted.
- Remove the pan from the heat and add the flour, beating with a wooden spoon until a dough comes together.
- Place the pan back over the heat and beat the dough in the saucepan for about 30 seconds. Remove from the heat once again and set aside.
- Beat the eggs in a small bowl.
- Add a little of the beaten egg at a time until you have a thick consistency.
- With a spatula scrape the choux mixture into a piping bag with a large round nozzle and pipe small rounds of the pastry. Leaving enough space between each one to rise.
- Smooth the tops of the piped choux pastry with a little bit of water on your finger. Place them into the oven and bake for 15-20 minutes until the choux pastry has risen and is golden and crisp.
- Transfer to a wire rack and use a sharp pointed knife to pierce holes on the underside of the buns. Allow to cool completely before filling.
- For the filling, whisk the cream, sugar, and vanilla together in a large bowl until the mixture forms soft peaks.
- Scoop the cream into a piping bag fitted with a small round nozzle and pipe it into the holes on the underside of the choux buns.
- Finish with a good topping of Kelkin hazelnut & Chocolate spread on top and tuck in.
