White Chocolate Choux Buns

Instructions

1. 1

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

   Tip: Use a wire rack for airier buns.

2. 2

   In a medium bowl, whisk together flour, sugar, and salt.

   Tip: Whisk until combined and well incorporated.

3. 3

   Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.

   Tip: Avoid overworking the dough.

4. 4

   In a small bowl, whisk together the eggs and milk until well combined.

   Tip: Make sure to get rid of any lumps.

5. 5

   Add the egg mixture to the flour mixture and stir until the dough comes together.

   Tip: Be gentle to avoid developing the gluten.

6. 6

   Turn the dough out onto a floured surface and knead it a few times until it comes together.

   Tip: Don't overknead.

7. 7

   Roll the dough out to a thickness of about 1cm (0.4in) and cut into long, thin strips.

   Tip: Try to make the strips as uniform as possible.

8. 8

   Place the strips on the prepared baking sheet, leaving about 1cm (0.4in) of space between each bun.

   Tip: Don't overcrowd the baking sheet.

9. 9

   Bake the buns for 15-20 minutes, or until they are puffed and golden.

   Tip: Keep an eye on them to avoid overcooking.

10. 10

    While the buns are baking, melt the white chocolate in a double boiler or in the microwave in 10-second increments, stirring between each interval.

    Tip: Make sure the chocolate is smooth and melted.