Chocolatey Iced Choux Buns

Ingredients

• 50g (2oz) Lightly salted butter
• 65g (2 ½ oz) Plain flour
• 2 Medium eggs, beaten
• 2 x 100g pouch Dr. Oetker Easy Ice Chocolate
• 300ml (½ pt) Double cream
• 20g (4tsp) Icing sugar
• A few drops Dr. Oetker Madagascan Vanilla Extract

Method

1. Preheat the oven to 200C (180C fan oven, 400F, gas 6). Line a large baking tray with baking parchment. Put the butter in a saucepan with 150ml (1/4 pint) water.
2. Heat gently until melted then bring to the boil. Turn off the heat and immediately mix in the flour, beating well until thick, glossy and smooth–the mixture should form a soft ball of dough in the saucepan. Transfer to a heatproof bowl and cool for 10 minutes.
3. Gradually whisk in the eggs to make a thick, sticky mixture. Spoon into a piping bag fitted with a 1.5cm (2/3 inch) wide plain nozzle and pipe 16 buns onto the baking tray approx. 3cm (1 ¼ inch) diameter. Bake for 25 minutes until puffed up and golden.
4. Carefully pierce the side of each bun with the point of a sharp knife – take care as there will be a release of hot steam from the centre. Put back on the baking tray and pop in the oven for a further 8-10 minutes until richly golden and very crisp. Transfer to a wire rack to cool completely.
5. When ready to serve, slice each bun through the middle using a serrated knife.Put the tops on a wire rack over a board. Following the directions on pack, prepare the Easy Ice. Squeeze a little icing on to the top of each bun, and spread it with a knife to cover the top evenly. Leave aside for a few minutes until set.
6. Meanwhile, whip the cream until softly peaking. Sift the icing sugar on top and add a few drops Vanilla Extract. Gently mix together. Generously spoon the cream into the bases of the choux buns or spoon the cream into a piping bag fitted with a 1.5cm (2/3 inch) plain nozzle and pipe into each.
7. Once the icing has set, sit the tops onto the cream filled bases. Your iced choux buns are now ready to serve and enjoy!