Praline Choux Buns

Instructions

1. 1

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

   Tip: For easy cleanup

2. 2

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

   Tip: Avoid boiling the milk.

3. 3

   Add the flour to the saucepan and stir to combine. Cook for 1-2 minutes, or until the mixture pulls away from the sides of the pan.

   Tip: Be careful not to overcook.

4. 4

   Remove the saucepan from the heat and let cool slightly. Beat in the egg yolks, one at a time, until smooth.

   Tip: Scrape down the sides of the pan as needed.

5. 5

   Transfer the dough to a stand mixer or a large mixing bowl. Beat in the vanilla extract.

   Tip: If using a mixer, use the paddle attachment.

6. 6

   Divide the dough into 8 equal pieces. Roll each piece into a ball and then flatten slightly into a disk shape.

   Tip: Use a rolling pin if needed.

7. 7

   Place a tablespoon of praline paste onto the center of each disk. Fold the dough over the filling to form a choux bun shape.

   Tip: Use a fork to seal the edges.

8. 8

   Place the choux buns on the prepared baking sheet, leaving about 2cm of space between each bun.

   Tip: Brush the tops with a little bit of water.

9. 9

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

   Tip: Rotate the baking sheet halfway through baking.

10. 10

    While the buns are still warm, fill them with a rich chocolate cream (see below).

    Tip: If not serving immediately, let cool completely before filling.

11. 11

    To make the chocolate cream, melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Add the heavy cream and stir until smooth.

12. 12

    Beat in the caster sugar until dissolved. Beat in the praline paste until combined.

    Tip: Adjust the consistency as needed.

13. 13

    Spoon the chocolate cream into the cooled choux buns and serve.

    Tip: Optional: dust with additional praline paste or powdered sugar.