Salted Caramel Choux Buns

Instructions

1. 1

   Preheat the oven to 200°C. Line a baking sheet with parchment paper.

   Tip: Optional: grease the sheet for extra release.

2. 2

   In a medium saucepan, combine flour, butter, and salt. Cook over medium heat, stirring constantly, until the mixture forms a ball.

   Tip: Adjust the heat as needed to prevent burning.

3. 3

   Gradually add the water, stirring with a wooden spoon until the dough comes together in a ball.

   Tip: The dough should be slightly sticky; if too dry, add a little more water.

4. 4

   Transfer the dough to a stand mixer fitted with a piping bag. Pipe the dough into 8-10 identical balls, about 5cm in diameter.

   Tip: Use a round tip to create a smooth, rounded shape.

5. 5

   Bake for 15-20 minutes or until the choux pastry is golden brown.

   Tip: Rotate the baking sheet halfway through the baking time to ensure even browning.

6. 6

   In a separate saucepan, combine granulated sugar and heavy cream. Cook over medium heat, stirring occasionally, until the mixture reaches 115°C.

   Tip: Monitor the temperature closely to prevent burning.

7. 7

   Remove the choux pastry from the oven and let cool for 2-3 minutes.

   Tip: Pierce the pastry with a skewer or fork to create a hole for filling.

8. 8

   Fill a piping bag with the salted caramel sauce and pipe into the cooled choux pastry.

   Tip: Drizzle with extra caramel sauce, if desired.

9. 9

   Sprinkle with flaky sea salt and serve immediately.

   Tip: Garnish with additional sea salt, if desired.