Ptysie

Polish Ptysie – the most dreamy choux buns you’ll ever make. The most delicious choux buns you could possibly imagine. The choux pastry is perfectly cooked and beautifully light – a recipe I’ve relied on for years. You can fill them with freshly whipped cream. Aren’t they simply adorable? 🙂

Makes 20 buns.

Ingredients for the Choux Pastry:

• 250 ml water
• 90 g unsalted butter
• 160 g plain flour
• 4 large eggs
• a pinch of salt

All ingredients should be at room temperature.

In a medium saucepan, bring the water, butter and salt to the boil. Once boiling, add the flour all at once, stirring vigorously with a wooden spoon for about 2-3 minutes. The dough is ready when it becomes glossy and pulls away from the sides of the pan. Remove from the heat and leave to cool completely.

Transfer the cooled pastry to the bowl of a stand mixer and beat in the eggs one at a time, mixing well after each addition until fully incorporated (this step is very important). You should end up with a smooth, thick, pipeable dough.

Spoon the mixture into a piping bag fitted with a large star nozzle. Pipe round portions (about 5 cm wide) onto a baking tray lined with baking parchment, leaving plenty of space between them as they will rise significantly.

Bake at 200°C for 25-30 minutes, until golden and crisp. Remove from the oven, cool completely, then slice in half horizontally. Fill with whipped cream.

Ingredients for the whipped cream filling:

• 750 ml whipping cream, chilled
• 4 tbsp icing sugar (or to taste)
• 1 tsp vanilla bean paste or seeds from 1 vanilla pod

Whip the whipping cream with the icing sugar and vanilla until stiff peaks form.

Enjoy!