Piping and Baking Choux Buns
Method to hold the piping bag: Wrap the end of the piping bag around your thumb. Squeeze the bag with your hand to let the pastry out.
Pipe the choux puffs in staggered rows on a slightly greased baking sheet. Squeeze the piping bag to create a small bun, then make a sharp, circular movement to stop.
Using a fork, glaze each choux bun with egg wash. I recommend using a fork instead of a brush to avoid the egg wash dripping down, which would prevent the puffs from rising during baking.
...See the recipe
For:
Recipes with choux buns
Time:
25 minutes
Difficulty:
Author: Chef Philippe
6
ratings
0 comments
Ingredients:
Choux pastry, 1 egg yolk
Method
Make the choux pastry first.Method to hold the piping bag: Wrap the end of the piping bag around your thumb. Squeeze the bag with your hand to let the pastry out.
Pipe the choux puffs in staggered rows on a slightly greased baking sheet. Squeeze the piping bag to create a small bun, then make a sharp, circular movement to stop.
Using a fork, glaze each choux bun with egg wash. I recommend using a fork instead of a brush to avoid the egg wash dripping down, which would prevent the puffs from rising during baking.
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