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Polish Ptysie – the most dreamy choux buns you\u2019ll ever make. The most delicious choux buns you could possibly imagine. The choux pastry is perfectly cooked and beautifully light – a recipe I\u2019ve relied on for years. You can fill them with freshly whipped cream. Aren\u2019t they simply adorable? \ud83d\ude42<\/em><\/p>\n<\/blockquote>\n

Makes 20 buns.<\/span><\/p>\n

Ingredients for the Choux Pastry:<\/span><\/p>\n

\n
• 250 ml water<\/li>\n
• 90 g unsalted butter<\/li>\n
• 160 g plain flour<\/li>\n
• 4 large eggs<\/li>\n
• a pinch of salt<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  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.<\/p>\n

  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.<\/p>\n

  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.<\/p>\n

  Bake at 200\u00b0C for 25-30 minutes, until golden and crisp. Remove from the oven, cool completely, then slice in half horizontally. Fill with whipped cream.<\/p>\n

  Ingredients for the whipped cream filling:<\/span><\/p>\n

  \n
  • 750 ml whipping cream, chilled<\/li>\n
  • 4 tbsp icing sugar (or to taste)<\/li>\n
  • 1 tsp vanilla bean paste or seeds from 1 vanilla pod<\/li>\n<\/ul>\n

    Whip the whipping cream with the icing sugar and vanilla until stiff peaks form.<\/p>\n

    Enjoy!<\/p>\n

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    Polish Ptysie – the most dreamy choux buns you\u2019ll ever make. The most delicious choux buns you could possibly imagine. The choux pastry is perfectly cooked and beautifully light – a recipe I\u2019ve relied on for years. You can fill them with freshly whipped cream. <\/p>\n","protected":false},"author":1,"featured_media":12656,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[23,22,66,70,73],"tags":[104],"duration":[],"tag_group":[],"class_list":["post-2699","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-choux-pastry","category-cream-and-custard-cakes","category-fat-thursday-shrove-tuesday","category-kids-baking","category-new-year-and-parties","tag-double-cream"],"acf":[],"yoast_head":"\n