Chocolate Choux Buns
150ml cold water
1 teaspoon caster sugar
60g plain flour
Small pot of low fat fromage frais
Any soft fresh fruit or tinned fruit (in juice)
Preheat the oven to 200 ºC, 400ºF, and Gas mark 6.
Dip a paper towel in some margarine and rub it over two baking sheets. Turn on the cold tap and hold each baking sheet under it. Shake them well to get rid of all the drops of water. (This will help create a steamier atmosphere, which in turn, helps the pastry to rise)
Sift the flour into the bowl. Put this to one side, you’ll need it later.
Put the water, sugar and butter into a large saucepan. Place the pan over a medium heat to melt the butter. As soon as the butter has melted, turn up the heat and bring the mixture to the boil and turn off the heat.
Immediately, shoot the flour into the pan in one go, and start to beat the mixture really well with a wooden spoon.
Keep beating the mixture until it makes a ball of smooth paste which leaves the sides the pan clean.
Break the eggs into a small bowl and beat them. Add them, a little at a time, beating the mixture each time you add some.
Put teaspoonfuls of the mixture onto the baking sheets. Make sure that they are spaced out. They will spread as they cook.
Bake them for 25 – 30 minutes, until they are golden brown. Make a slit in each one and leave them on a rack to cool.
Mix the fromage frais with the fruit and fill the buns once they are cold.Create printer friendly PDF