Salted Chocolate Choux Buns

Instructions

1. 1

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

   Tip: Use a silicone mat for easier cleanup.

2. 2

   In a medium saucepan, combine the milk, butter, and salt. Heat over medium heat, stirring occasionally, until the butter has melted and the mixture is hot but not boiling.

   Tip: Use a thermometer to ensure the mixture reaches 160°C (320°F).

3. 3

   Remove the saucepan from the heat and stir in the flour until it forms a smooth dough.

   Tip: Don't overmix the dough.

4. 4

   Transfer the dough to a stand mixer fitted with a paddle attachment. Beat the dough on medium speed until it is smooth and shiny.

   Tip: Don't overbeat the dough.

5. 5

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

   Tip: Stir the melted chocolate into the dough until well combined.

6. 6

   Transfer the dough to a piping bag fitted with a large round tip. Pipe the dough into 6-8 equal pieces.

   Tip: Tap the baking sheet to remove any air bubbles.

7. 7

   Bake the choux buns for 20-25 minutes, or until they are golden brown.

   Tip: Rotate the baking sheet halfway through baking.

8. 8

   Allow the choux buns to cool on a wire rack for 5 minutes. Then, transfer them to a serving plate.

   Tip: Drizzle with the confectioners' sugar glaze immediately.

9. 9

   To make the sea salt glaze, mix the softened butter and flaky sea salt in a small bowl until well combined.

   Tip: Drizzle the glaze over the cooled choux buns.

10. 10

    Serve the choux buns immediately, dust with confectioners' sugar if desired.

    Tip: Store any leftovers at room temperature for up to 2 days.