Baked goods Choux buns Makes approx. 12 250 ml water 50 g butter or margarine A pinch of salt 170 g plain flour 4–5 eggs 1 tsp baking powder Filling: 500 ml double cream A little caster sugar 6 tsp vanilla sugar 1 x 300 g tin or mandarin oranges or 300 g fresh raspberries or strawberries are formed. Stir in the drained mandarins, raspberries or strawberries and then fill the puffs. Use one of the following functions: Automatic / Baked goods / Choux buns Duration: approx. 37 minutes or: Fan plus Temperature: 160–180 °C Shelf level: 1 and 3 Duration: 35–45 minutes Method: 1. Place the water, butter or margarine and salt in a pan and bring to the boil. Add the flour and mix to a smooth ball. As soon as the base of the pan turns white, transfer the dough from the pan into a large bowl. 2. Mix in the eggs one at a time, until the dough stands up in satiny peaks. Finally, fold in the baking powder. 3. Flour the universal tray. Using two teaspoons or a forcing bag, arrange mandarin-sized dollops of the mixture on the tray and bake straight away until golden. 4. Whilst still warm, cut the puffs horizontally across the middle with a pair of scissors. Remove and discard any of the centre that is still moist. Wait until the puffs have cooled down before filling them. 5. Beat the cream and vanilla sugar with the caster sugar until stiff peaks 54 or: Conventional heat Temperature: 180–200 °C Shelf level: 2 Duration: 35–45 minutes Tip Creamy custard also makes a delicious filling. Make up 250 ml custard, using half a packet of custard powder and 30 g of sugar. Cool, stirring occasionally to prevent a skin forming. Whip 500 ml cream with 2 tsp vanilla sugar and 2 tbsp caster sugar. Beat the custard until creamy, then fold in the whipped cream. Fold in 500 g quartered strawberries, and spoon into the choux buns.