Will’s fancy yet fool-proof coffee choux buns

‘Choux pastry? You’re having a laugh.’ No, we’re not actually; it’s not as hard as it looks. Well, that’s what Great Irish Bake Off Finalist 2013, Will de Korte, is telling us. Let’s give it a go and find out, shall we? These are basically profiteroles but way nicer. They’d would be a fantastic one for treating the mammy, and conveniently enough, Mother’s Day is only around the corner. Time enough to give it a go, and if you make a total bollocks of it, give it another go and have it perfect by March 30th. This recipe makes 20. Take it away Will…

Instructions

Step 1

Assemble the ingredients, you can pick up fondant icing in most supermarkets these days, so don’t be worrying there. Lash on the oven to 220c/200c fan/425F/gas mark 7.

Step 2

Bring the water, butter, salt and sugar to the boil.

Step 3

Throw in your flour and stir like crazy for 2 mins until the mixture comes away from the sides of the pan. This is called the ball stage! Allow to cool for 5 mins.

Step 4

Lightly whisk the eggs in a jug and start slowly beating in to the flour mixture a little at a time. It will look sloppy but beat those eggs in with a wooden spoon going as fast as you can. You might not need all the egg, I always have about 2 teaspoons of egg left over. You know you are done when it drops cleanly of the wooden spoon but not runny.

Step 5

Fill a piping bag with the choux and pipe on to a baking tray lined with baking paper.

Step 6

Before you pop them in an oven with a wet finger tap down the points on the piped choux. Bake in the oven for 30 mins.