Will’s fancy yet fool-proof coffee choux buns

Ingredients

250ml Water
Pinch Of Salt & Sugar
100g Butter
125g Strong Flour
4 Large Eggs
200g Of Creme Fraiche
160g Of 70% Chocolate
250g Of White Fondant Icing
200ml Of Strong Coffee

‘Choux pastry? You’re having a laugh.’ No, we’re not actually; it’s not as hard as it looks. Well, that’s what Great Irish Bake Off Finalist 2013, Will de Korte, is telling us. Let’s give it a go and find out, shall we? These are basically profiteroles but way nicer. They’d would be a fantastic one for treating the mammy, and conveniently enough, Mother’s Day is only around the corner. Time enough to give it a go, and if you make a total bollocks of it, give it another go and have it perfect by March 30th. This recipe makes 20. Take it away Will…

Instructions

Step 1

Assemble the ingredients, you can pick up fondant icing in most supermarkets these days, so don't be worrying there. Lash on the oven to 220c/200c fan/425F/gas mark 7.

Step 2

Bring the water, butter, salt and sugar to the boil.

Step 3

Throw in your flour and stir like crazy for 2 mins until the mixture comes away from the sides of the pan. This is called the ball stage! Allow to cool for 5 mins.

Step 4

Lightly whisk the eggs in a jug and start slowly beating in to the flour mixture a little at a time. It will look sloppy but beat those eggs in with a wooden spoon going as fast as you can. You might not need all the egg, I always have about 2 teaspoons of egg left over. You know you are done when it drops cleanly of the wooden spoon but not runny.

Step 5

Fill a piping bag with the choux and pipe on to a baking tray lined with baking paper.

Step 6

Before you pop them in an oven with a wet finger tap down the points on the piped choux. Bake in the oven for 30 mins.

Step 7

Once baked prick the base of each choux to let the steam out. Cool for 30 mins.

Step 8

Knock up your filling by whisking the creme fraiche in to melted chocolate. To melt chocolate I use the microwave, start it off for 1 minute, take out and stir, bunging it back in for 30 second intervals until melted, stirring each time.