Choux bun
A choux pastry bun filled with vanilla cream and dusted with icing sugar. Made fresh daily, and sold out the same day.
Choux pastry is one of the least forgiving things in a confectionery. If the oven temperature is off, the bun does not rise and you get a flat, dense disc. If somebody opens the oven too early, it collapses. That is why we do not bake a stock of them: they are made in the morning, and however many sell, sell.
The filling is a vanilla cream we mix ourselves – not a powdered mix. We cut the bun open, fill it, and dust the top with icing sugar. We serve it that way because once filled it does not keep: within a few hours the pastry loses its crispness.
Worth knowing
- Best eaten the same day. By the next day the pastry has soaked up the cream and is no longer what it was.
- Morning is the safest time if you are coming specifically for these. They often sell out by the afternoon.
- For a larger quantity – a graduation, a company breakfast – please ask two days ahead so we can bake more.
Ingredients
Wheat flour, egg, butter, water, salt, cream, sugar, vanilla, icing sugar.
Allergens
Gluten (wheat), egg, milk.
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