Advocaat choux buns

1. Gather the equipment and ingredients.

Choux buns

1. Make the choux pastry using the quantities listed in the ingredients. The recipe itself is below.
2. Put the mixture into a piping bag with a size 12 plain nozzle and pipe rounds approximately 6–7 cm wide onto a greased baking tray.

   

3. Preheat the oven to 200°C. Bake the choux buns for 20–25 minutes or until well risen and golden brown. Do not open the oven during baking to prevent them collapsing.

   Time range: choose the first timer to check progress or the last for the end of the stated time.

   Start timer · 20 min
   Start timer · 25 min
4. Leave the buns to cool completely on a wire rack.

Whipped cream

1. Put the cream in a large round bowl, add sugar and vanilla and whip to three-quarter stiffness. The cream should no longer be runny.
2. Put in the fridge briefly.

Crème pâtissière

1. Prepare the crème pâtissière using the quantities listed in the ingredients. The recipe itself is below.
2. Leave to cool.

Crème prise

1. Soak the gelatine leaves in cold water.
2. Beat the crème pâtissière in a bowl to loosen it.
3. Remove the gelatine from the water and squeeze it out. Put it in a bowl and gently warm it, with 1 spoonful of water if needed. Once warm and melted, stir it into the crème pâtissière.
4. Add the advocaat and cognac. Keep mixing. TIP: You can also make your own advocaat. The recipe is below.
5. Remove the whipped cream from the fridge and fold it into the crème pâtissière.
6. Use a star nozzle to make a small hole in the bottom of each baked choux bun.
7. Fill a piping bag with the crème prise and fill the buns.

   

Finishing

1. Add some yellow food colouring to the fondant and mix well. Gently warm it until more fluid.
2. Dip the buns into the coloured fondant.

   

3. Place on the table and leave to set.

   

4. Put some chocolate, preferably tempered, in a paper piping cone. Make a small hole and drizzle over the buns.