Choux Pastry Buns
125 ml water
50 g butter
75 g flour, sifted
2 eggs
Start by preheating the oven to 200°C.
Sift the flour into a bowl. Heat the water and butter together in a pot to melt the butter.
Beat the eggs well in another bowl with a fork. When the mixture comes to a boil, remove the pot from the heat and add the flour.
Stir together with a spatula until smooth and the dough starts to pull away from the sides of the saucepan.
Add the eggs in small portions, stirring well in between. Spoon the dough onto a baking sheet lined with parchment paper, or pipe it into shapes using a piping bag.
Bake for 10 minutes, then increase the temperature to 220°C and bake for an additional 15 minutes.
Do not open the oven until the buns are golden brown, or they may collapse.
After baking, you can melt chocolate and drizzle it on top of the buns, and add jam and cream in between.