Don't be Timid

So our resident foodie, Heidi, has been so busy that the poor lass hasn’t been able to eat properly, let alone get out to all those amazing restaurants. So we thought you would all like to try and make something for yourselves and one of our Contributing Editors makes these wicked Chocolate Orange Choux buns.

These things are like a cross between a “Terrys Chocolate Orange” and grown up profiteroles, but even more awesome.

They are surprisingly easy to make and you will be sure to be very happy with yourselves when you’re stuffing them into your face. This is enough mix to make six large buns stuffed with cream and topped with white orange chocolate.


  • 2.6oz Good Plain flour
  • 2oz Unsalted butter
  • 2 Eggs
  • 5 fl. oz of cold water
  • 300ml Double cream
  • 2 oz Icing Sugar
  • 1tsp Orange Extract
  • 1tsp Vanilla Extract
  • 2dsp Sugar (or sweetener)
  • 4oz Good white chocolate (we use a Swiss vanilla white chocolate)

Not a great deal of stuff required really, but the secret is in the preparation. It’s best to get everything ready to rock before you start, well as much as you can anyway. So lets get into the step-by-step bit.

Start by cubing the butter and placing it in the cold water and then set it to one side.

Sift the flour onto a plate, so it stays all airy, we often use the baking parchment that will end up being used to cook the buns. Add 1 dsp of sugar or sweetener. Then place that to one side.

Flour and Sugar

Beat the two eggs together thoroughly, they really need to be beaten properly, when you think you’ve done it enough, do it again.

Now you need to grease the baking parchment just to ensure nothing sticks, we use cake release but you can use butter.

Right, we’re now ready to start cracking on with actually making the buns.

Start warming the oven, preheat to around 190C.

Pour the water and butter into a saucepan and bring to the boil, it is important not to just leave it boiling, hence the care we’ve taken in preparing the ingredients. Make sure the saucepan is big enough to be able to mix the pastry in.

Boil the water and the butter

Once the water and butter boils, remove the pan from the heat and pour the flour and sugar straight into the saucepan and mix vigorously with a wooden spoon. You will know when it’s ready because the mixture comes away from the sides of the saucepan and forms a ball.

Choux Ball

Now we need to add the beaten egg to the mixture, this needs to be done carefully and slowly. Add a little of the egg and incorporate it, make sure it is well incorporated before adding the next bit. Continuing repeating this until all of the egg has been incorporated into the mixture. The mixture will be more of a stiff paste now.

Incorporate the egg Choux Pastry Paste

Place your greased baking parchment on a flat tray and sprinkle with cold water. Taking a metal spoon, dip it in water and then spoon out six equal parts onto the baking parchment. Ensuring to leave enough space around each to be able to expand.

Choux mixture on the tray

Place in the middle of the over and set the timer for approx. 20 minutes, it may be a little longer depending on your particular mixture, you just need to keep an eye on them. At half way, turn the oven up to 220C.

You should now have six awesome looking choux buns, place them on a rack to cool down making sure you pierce each bun to allow any excess steam to escape rather than make your buns all soggy.

Cooked Choux Buns Choux bun coolingThey will take around an hour to cool down completely, so don’t be rushing to make your filling and topping. We know, staring at them just makes it worse, they look like they need to be eaten the moment they come out of the oven.

Right, so you’ve been pacing up and down next to the buns wishing them cold for an hour, so lets get the filling and topping ready to be applied.

In one bowl add the cream, keep back a tbsp of cream for the topping, 1tsp of Vanilla Extract and 1 dsp of sugar and whisk, and whisk some more and eventually you will end up with a really stiff cream to go inside your lovely Choux buns.

Whipped Cream

Melt the white chocolate however you prefer, over a pan of simmering water or in the microwave, it depends on how impatient you are. Once melted incorporate the orange extract and the cream you kept back.

White chocolate and orange extract

Cut the buns as you would a roll, leaving an edge to flip the top open. Spoon equal quantities of the cream filling into each of the buns and close them up.

Place the buns on a plate and spoon over the melted chocolate.

DO NOT RUSH IN HERE! We know you want to just eat them, but a little more patience is needed for the perfect BUN.

The buns will be best if you stick them in the fridge for a little while, another 30 mins will do, but in all honesty, the longer you can leave them there the better they will taste.

So there you have it, a perfect bun for these beautiful summer days, we hope you enjoy yours as much as we enjoyed ours. Thanks Dave for ours, they were stunning.