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There is nothing I love more than Choux, its my favourite of all pastries to work with and last week I made some iced choux buns for a going away party in work. I think everyone in work liked them aswell as the girls in Joanne's office so whilst I am looking after what I eat, I think I am finally able to make desserts for others now without tasting what I have just made. Trust me it takes alot of my will power and determination not to eat them.


  • Iced Choux with white chocolate ganache filling
  • Ingredients
  • Choux Pastry
  • ¼ litre water
  • Pinch of salt & sugar
  • 100 g butter
  • 125 g strong flour Orange label Odlums
  • 4 eggs
  • White choc Filling
  • 400 g of crème fraiche
  • 360 g of white chocolate
  • Chocolate Glaze
  • 200 g white fondant
  • 1 –2 tsp water


  • Method
  • Choux Pastry
  • Bring the water, sugar and butter to the boil in a saucepan. Remove the heat.
  • Add the sieved flour and mix with a wooden spoon.
  • Return to the heat and stir continuously until the mixture comes away from the side of the pan.
  • Remove from the heat allow to cool for about 4-5mins. Pre heat the oven to 220c/200c Fan.
  • Gradually at the beaten eggs, mixing well. The mixture should be a dropping consistency.
  • Pipe into small rounds on a greased baking tray. If there is a peak on the choux buns, lightly dab with cold water, tapping down the peak.
  • Bake for 30 mins. Remove and allow to cool.
  • White Choc Ganache
  • Melt the white chocolate in a bowl set over a pan of boiling water.
  • Once melted remove from the heat , add the crème fraiche and bring together into a ganache.
  • Allow to set for at least 2 hours.
  • Poke a small hole in the botton of each choux bun and pipe in the ganache.


In a wide saucepan over a low heat, gently warm the fondant to make it easier to work with. Stir in water until evenly combined. One at a time, dip the top of each choux into the mixture to glaze. Place on a board or rack and allow to set in the fridge before serving.