100g Plain Flour
150ml Water
75g Butter
3 Eggs
300ml Double Cream
1 Tbsp Honey
1Tsp Vanilla Extract
Preheat the oven to 180c
Add the butter and water to a sauce pan over a high heat. Stir until the butter melts then bring to a rolling boil. Remove from the heat and stir in the flour. Put back on the heat and stir until the mix comes together.
Put the mixture into an electric mixer if you have one and beat until cooled slightly then slowly drizzle in the beaten egg until smooth and shiny. If doing it by hand make sure the mix is cool and the egg is added very slowly.
Add to a piping bag and pipe onto a baking sheet. Bake in a preheated oven for around 20 minutes.
Whisk cream, honey and vanilla together and pipe into cooled pastry.
If you do not have a piping bag spoon dollops of the pastry mixture to make choux buns, cut in half and spoon in cream.
These are delicous with just cream or add sliced fresh fruit to the buns for more flavour.
150ml Water
75g Butter
3 Eggs
300ml Double Cream
1 Tbsp Honey
1Tsp Vanilla Extract
Preheat the oven to 180c
Add the butter and water to a sauce pan over a high heat. Stir until the butter melts then bring to a rolling boil. Remove from the heat and stir in the flour. Put back on the heat and stir until the mix comes together.
Put the mixture into an electric mixer if you have one and beat until cooled slightly then slowly drizzle in the beaten egg until smooth and shiny. If doing it by hand make sure the mix is cool and the egg is added very slowly.
Add to a piping bag and pipe onto a baking sheet. Bake in a preheated oven for around 20 minutes.
Whisk cream, honey and vanilla together and pipe into cooled pastry.
If you do not have a piping bag spoon dollops of the pastry mixture to make choux buns, cut in half and spoon in cream.
These are delicous with just cream or add sliced fresh fruit to the buns for more flavour.