Ingredients

For the choux pastry:

• Butter 40g
• A pinch of salt
• Water or milk 120ml
• Plain flour 30g
• Bread flour 50g
• Eggs (lightly beaten) 120g

For the filling:

• Chocolate Orange Ganache
• Pastry cream

Tools

• Flexi Beater

Method

1. Attach the Flexi Beater, set the temperature to maximum and the speed to stirring 3. Put the butter, salt and water (or milk) into the bowl and heat until boiling. Add the flours to the bowl. Turn the temperature off and continue to mix for 3 minutes on speed stirring 1. When the temperature reaches 80ºC add the egg and beat until fully incorporated.
2. Pour the mixture into a piping bag and pipe 3cm diameter buns onto the baking tray. Press down the tops with a wetted fork . Allow to stand at room temperature for 20 minutes, then bake in a preheated oven at 220ºC/425°F/Gas 7 for 10 minutes, then at 180ºC/350°F/Gas 4 for 15 minutes. Remove from the oven and make a small hole in the base of each bun. Return to the oven for 10 minutes to dry.

Make the filling:

1. Once cooled fill with pastry cream and serve with chocolate sauce/ganache.

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