Toffee Choux Buns
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
These toffee choux buns are my go to when I want something fancy but don't have all day in the kitchen. With just 20 minutes of prep and 40 minutes in the oven, you'll have elegant golden pastries that taste like they came from a bakery. The combination of buttery choux dough and crunchy toffee bits creates an irresistible treat, and eggs in the dough provide plenty of protein to keep you satisfied. What I love most is how simple the ingredients are and how forgiving the recipe turns out to be, even for baking beginners.
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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