Choux Buns with Vanilla cream and Chocolate Sauce

Remember when I posted this delicous Chocolate sauce with a shine, I told you all I made this sauce for a specail dessert and this is that special dessert.
It is Choux Buns.

I made these and served to my daugther and hubby , ofcourse daughter is like me she likes anything with chocolate and sweet, but hubby is more a savoury one.
So when he saw this on his plate, he said wow and then when he ate them he was full in praise saying it is a top quality dessert etc and more.... don't know if he was in medication :-)

I think this is not a difficult dessert to make, but make sure that you don't add all your eggs at the same time, add the last egg a bit by bit and see how it looks, if the batter is too thin it won't work and if it is too thick also it won't work.

Chocolate Sauce recipe is from James Martin.

Choux Buns recipe is from Michel Roux book Eggs.
Serves 8 to 10
125 ml milk
125 ml water
100 gm butter diced
1/2 tsp salt
1 absp sugar
150 gm plain flour
4 medium eggs
Eggwash ( 1 egg beaten with 1 tbsp milk)

For the filled cream.
2 cup double cream
2 tsp of gelatines mixed with few tbsp of water (optional) but i do it
3 tsp vanilla essence.
Few tbsp of powdered suagr and essence ( i wsound't suggest using too much sugars as you serve these with the chocolate sauce and i think that is sweet itself)

Whipp the cream with sugar, just before they get to the soft peak add the galatine mix and mix it well till you get to the stage of soft peak.

Preaheat the oven to 200°c.
Combine the milk , 125 ml water, the butter, salt and sugar in a saucepan and set over a low heat.
Bring to the boil and immedieatley take off the heat. Shower in the flower and beat the mixture with a wooden spoon untill smooth.

Add the eggs one by one, beating with a wooden spoon. Once they all are incorporated into the mixture it should be smooth and shiny and thinck enough to pipe.
Pipe small mounds to a baking sheet lines wuith greaseproof paper to staggered tows, using a pipping bag fitted with a plane nozzle.
Brush with the eggwash and lightly marlk the tops with the back of a fork.
Bake at 200° c for 15 to 20 minutes untill dry and crisp.
Cool on a wire rack.

In the mean tim make the cream, when the buns are cold, make a small opening in the side of each chous bun with the tip of knife.
Using a pipping bag fitted with plain nozzle, pipe genorous amount of the cream.
If you are a chocolate lover like me you can just pour over the chocolte sauce when you serve the dessert or you also can just cover the top of each filled choux buns and serve.