Dulce de Leche Choux Buns

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

3. 3

   In a separate bowl, whisk together the flour and melted butter. Add the eggs one at a time, whisking well after each addition.

   Tip: Use a spatula to scrape the sides of the bowl.

4. 4

   Gradually add the dry ingredients to the milk mixture, whisking constantly until the batter is smooth.

5. 5

   Transfer the batter to a piping bag fitted with a large round tip.

   Tip: Twist the tip to remove any air pockets.

6. 6

   Pipe the batter onto the prepared baking sheet in 4-6 equal pieces, leaving about 2.5 cm of space between each bun.

7. 7

   Bake for 15-20 minutes, or until the buns are golden brown and puffed.

   Tip: Rotate the baking sheet halfway through baking.

8. 8

   Allow the buns to cool for 5 minutes before filling.

9. 9

   Split the buns in half horizontally using a serrated knife.

10. 10

    Spoon the dulce de leche into a piping bag fitted with a small round tip.

    Tip: Use a spatula to spread the dulce de leche evenly.

11. 11

    Fill the buns with the dulce de leche, then sprinkle with confectioners' sugar.

12. 12

    Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Drizzle the melted chocolate over the buns.

13. 13

    Serve the buns immediately, or store them in an airtight container at room temperature for up to 2 days.