Cooks in 25 minutes

You will need

  • Stand mixer or electric mixer
  • Large pot
  • Saucepan
  • Large mixing bowl
  • Heatproof bowl
  • Large baking sheet
  • Large wooden spoon
  • Sieve
  • Piping bag
  • Baking paper


Serves 6
  • 250ml double cream
  • 2 tbsp of icing sugar
  • 1 tsp of vanilla extract
  • 100g dark chocolate (70%)

For the choux pastry

  • 80ml water
  • 40g butter
  • 50g plain flour
  • 2 small free-range eggs
  • Pinch of salt

Preparation Method

65 minutes
  1. Preheat the oven 200˚C/Gas Mark 6 and line large baking sheets with baking paper.
  2. To make choux pastry, melt the butter in a pot, pour water and bring to a boil.
  3. Meanwhile, sieve the flour and pinch of salt into a large bowl.
  4. Add the flour into the boiling water and keep beating with a wooden spoon until dough comes together. Set aside for few minutes to cool slightly.
  5. Place dough into the stand mixer and add eggs one at a time, beating thoroughly until completely incorporated after each addition.
  6. Fill a piping bag with dough and pipe onto the baking sheets lined with baking paper 10cm lines. Make sure that you leave about 3cm in between each line to allow for spreading while is baking.
  7. Place in the oven and bake for 25 minutes, or until risen and golden brown. Do not open the oven door while baking.
  8. While buns are baking, place the cream, icing sugar and vanilla extract into the large bowl and whip until soft peak. Cover with cling film and refrigerate till needed.
  9. Remove buns from the oven and transfer to a wire rack and allow to cool completely. Using a bread knife split each bun in half.
  10. Place the chocolate in a heatproof bowl over a saucepan of gently simmering water and stirring occasionally melt chocolate. Set aside in warm place.
  11. Pipe the cream on to the inside of the bottom of the choux bun and then put the choux bun lid on top. Finish by spreading melted chocolate on the top.

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