@morgan: Never trust a pastry recipe written in cups and tablespoons. They measure volume, not weight. With dry ingredients that's a problem, because a cup of flour is 125g if you spoon it in and 155g if you dig into the bag and up to 195g if you pack it in. Same cup, same flour, 70g apart. This choux should be 220g egg to 155g flour. Measured in cups it came out to 190. Nobody did anything wrong, that's just what happens when you round twice. Pastry is chemistry, and chemistry does't work unless the numbers are right. - Choux Buns Makes 12 For the Craquelin: 100g unsalted butter 120g plain flour 120g brown sugar 1 tbsp Vanilla Essence For the choux: 120g unsalted butter 120ml water 120ml milk 15g caster sugar Pinch salt 155g bread flour 220g egg, whisked Craquelin: Beat all ingredients in a mixer with a paddle until combined. Roll between baking paper to 2mm thick, freeze 1 hour, cut 5cm rounds, and refrigerate until needed. Choux Puffs: Preheat oven to 180°C. In a saucepan, melt water, milk, butter, sugar and salt over medium–low heat. Add flour and stir until a thick paste forms and pulls away from the pan, about 2–3 minutes. Transfer to a mixer with a whisk and beat 1 minute to cool slightly. Slowly add eggs and whisk 2–3 minutes until smooth and shiny. Pipe 5cm rounds on a tray, top with craquelin, and bake 20–25 minutes until golden. Cool completely.

Morgan Hipworth

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Thursday 20 August 2026 09:15:00 GMT