Toffee Choux Buns
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Moist choux buns filled with a rich toffee filling and topped with a crunchy caramelized sugar crust.
Ella x
Ingredients
- 400 gall-purpose flour(null)
- 200 gunsalted butter(melted)
- 400 ggranulated sugar(null)
- 200 gtoffee bits(chopped)
- 10 gsalt(null)
- 4 eggeggs(null)
- 300 mlmilk(null)
- 10 gbaking powder(null)
- 10 mlvanilla extract(null)
- 20 gunsalted butter for brushing(null)
- 150 gcaramel sauce(null)
- 100 ggranulated sugar for caramelizing(null)
- 5 gsea salt(null)
Detail level
Instructions
- 1
Preheat oven to 180°C (350¿tF). Line a baking sheet with parchment paper.
Tip: For easy cleanup, use a silicone mat instead.
- 2
In a medium saucepan, combine milk, butter, and vanilla extract. Heat over medium heat, stirring occasionally, until the butter has melted.
Tip: Be patient, as this may take around 5-7 minutes.
- 3
In a separate bowl, whisk together flour, sugar, and baking powder.
Tip: Use a whisk or a fork to incorporate any lumps.
- 4
Gradually add the dry ingredients to the milk mixture, whisking until smooth.
Tip: Don't overmix, as this can create tough buns.
- 5
Transfer the mixture to a piping bag fitted with a large round tip.
Tip: If you don't have a piping bag, you can also use a ziplock bag with a corner cut off.
- 6
Pipe 6-8 choux buns onto the prepared baking sheet.
Tip: Leave about 2 cm of space between each bun.
- 7
Bake for 15 minutes, then reduce heat to 160°C (320¿tF) and continue baking for an additional 15-20 minutes, or until golden brown.
Tip: Check the buns every 5 minutes to avoid overcooking.
- 8
Remove from the oven and let cool for 5 minutes.
Tip: Don't skip this step, as the buns will be fragile when first removed from the oven.
- 9
Allow the buns to cool completely on a wire rack.
Tip: This will help them retain their shape.
- 10
Once the buns are cool, split them in half horizontally using a serrated knife.
Tip: Make sure to cut carefully, as the buns can be fragile.
- 11
Spoon a small amount of toffee filling into the bottom half of each bun.
Tip: Don't overfill, as this can make the buns difficult to handle.
- 12
Top each bun with the top half, pressing gently to adhere.
Tip: Make sure the edges are aligned for a neat finish.
- 13
Brush the tops of the buns with unsalted butter and sprinkle with granulated sugar.
Tip: This will create a crunchy caramelized sugar crust.
- 14
Place the buns on a baking sheet lined with parchment paper and bake at 160°C (320¿tF) for an additional 10-12 minutes, or until the sugar is golden brown.
Tip: Keep an eye on the buns during this step, as the sugar can burn quickly.
- 15
Remove from the oven and sprinkle with sea salt.
Tip: This will enhance the flavor of the caramelized sugar.
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