Choux Buns with Vanilla Cream

Recipe's preparation

Preheat the oven to 220°C.




Place the butter, 300ml water and 1 teaspoon sugar in the Thermomix bowl, then set the timer for 8 minutes at 100°C on speed 1.




Add the flour and blend on speed 8 for 1 minute, then remove the lid and leave to rest for 10 minutes.




Secure the lid and blend the mixture on speed 3 while gradually adding the eggs, blending until all the eggs are incorporated, then increase the speed to 10 and blend for 1 minute.

 

The choux pastry is now ready to use

 

 

Line a large baking sheet with non-stick baking paper. Place a shallow roasting tin in the base of the oven and pour in some water (to create steam during baking). Pipe 8cm wide rounds of the choux pastry onto the prepared baking sheet, leaving gaps between each one. Place in the oven, close the door quickly and bake for 5 minutes, then reduce the oven temperature to 180°C and continue baking for a further 25–30 minutes or until the buns are cooked, golden and crisp. Remove from the oven, transfer to a wire rack and cut a small slit in the side of each bun (to allow any steam to escape), then leave to cool completely. Once cool, cut the choux buns in half widthways.




 

Prepare the vanilla cream.




Insert Butterfly.

Put the cream, icing sugar and vanilla seeds in TM bowl and whip together 5-40 secondson Speed 4, to form firm peaks. Transfer the mixture to a piping bag fitted with a star nozzle. Fill each bun with vanilla cream and add a few flaked almonds then sandwich halves together