Choux buns

Choux buns

Choux buns

Choux buns

Choux buns

Prep Time 1 hr 20 mins
Course buns
Servings 12


  • 1 piping bag
  • 1 Star nozzle, 11 mm
  • 1 Baking tray or universal tray


  • 250 (375) ml water
  • 50 (75) g butter
  • 2 pinch(es) of salt
  • 170 (225) g plain white flour
  • 4 medium eggs
  • 1 1/2 tsp baking powder


  • Bring the water, butter and salt to the boil in a saucepan.
  • Remove the pan from the cooktop. Tipall of the flour into the boiling liquid inone go and quickly stir until the mixtureforms a ball. Return the pan to the heatand stir until a white film forms on thebottom of the pan.
  • Put the mixture in a bowl. Gradually mixin the eggs and beat until the mixtureforms glossy peaks. Then mix in thebaking powder.
  • Pour the mixture into a piping bag. Piperosettes onto the baking tray oruniversal tray. Bake until golden.
  • After baking, cut the choux buns in halfhorizontally and leave to cool. Removeany layers of moist pastry.


Automatic programme
Cookies/ Muffins | Choux buns
Programme duration: 48 minutes
Oven functions: Moisture Plus + Fan Plus
Temperature: 160–170 °C
Booster: Off
Pre-heat: Off
Crisp function: after 15 minutes On Number/Type of bursts of steam:
1 burst of steam/Automatic
Duration: 45–55 minutes
Shelf level: 2 [1] (1)
Keyword Choux buns, Miele Moisture Plus The Cookbook
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