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News > A Little Bit of Inspiration > Recipe: Abigail Scheuer's CHOUX BUNS

Recipe: Abigail Scheuer's CHOUX BUNS

Abigail shares the secrets of her delicious choux buns

As everyone took to baking during the first lockdown Abigail decided to share her choux bun recipe with the world - she's let us post it here for those who didn't catch it last year. You can also watch Abigail cooking the choux here: VIDEO 


Water: 125ml

Milk: 125ml

Unsalted Butter: 110g

Sugar: 10g (1 tablespoon)

Salt: 5g (2 teaspoons)

Eggs- 220g (about 4 large free range eggs, or 5 medium)

Plain Flour: 150g

Note: the recipe I am making in this video is a bigger batch than this one, however the method is still the same!


  • Preheat oven to 180 degrees or 160 fan
  • Place the milk, water, butter, salt and sugar together in the pan and bring it to the boil.
  • Take it off the heat and pour in the plain flour all in one go.
  • Put it back in the pan over a low heat and continue to dry the pastry out
  • Put the mixture in a clean bowl or mixer
  • Mix the pastry (either by hand or with a mixer) for a minute to allow it to cool slightly before adding the eggs.
  • Add the eggs one by one mixing well between each addition. - before adding the last egg, check the consistency of the pastry
  • The pastry should be soft enough to pipe and not too liquid. If you don’t have a piping bag you can use a teaspoon! -Don’t add more egg unless the mixture is too thick, it should be shiny and smooth.
  • Fill the piping bag with choux pastry, if you don’t have a piping bag, make small balls with a teaspoon -top the choux with crumble, or nuts or cacao nibs
  • Bake the choux in the oven for 25 minutes.
  • Dry out in the oven for a further 10 minutes at 140 degrees.

Happy Baking!

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