Choux Custard Creme Buns

Light and airy buns filled with custard. They are great with or without topping but my favourite is matcha or a simple chocolate icing. Each part is really simple but requires attention to detail when preparing. Follow the method below and rest assured you will be fine!

Makes 8 buns


For the choux pastry:
100g butter
200ml water
120g plain flour
Pinch of salt
1/2 tsp sugar
3 eggs, beaten
1 tbsp milk

For the custard filling:
250ml whole milk
1 vanilla pod
3 eggs (yolks only)
1 tbsp sugar
1 tbsp cornflour
200ml double cream

Matcha – 100g white chocolate, 1 tsp matcha, 1 tsp golden syrup, 1 tsp butter
Chocolate – 100g dark chocolate, 1tsp golden syrup, 1 tsp butter


1. Preheat oven to 250 degrees.
2. Make the pastry. In a pan heat the butter and water over a low heat until melted. Bring to the boil for 1 minute.
3. Take the butter off the heat and stir in the flour, salt, sugar. Mix until a ball forms that doesn’t stick to the sides of the pan.
4. Transfer dough to a bowl and leave to cool for 10 minutes (best left in the fridge)
5. Mix in the eggs – you will only need 3 quarters of the mixture. The dough should now be elasticy – if too dry add a touch more egg.
6. The pastry is ready. Transfer to a piping bag.
7. Secure a baking sheet onto an oven tray with a little of the pastry mixture in each corner.
8. Pipe 8 balls onto the tray, each should be at least the size of a golf ball.
9. Add the milk to the remaining egg mixture. With a brush coat each ball with the egg. This is what gives them their golden topping.
10. Bake for 25 minutes. Keep an eye on them after 20. Once ready they will feel light and golden brown.

11. Prepare the custard. In a pan slowly heat the milk with the vanilla pod for 5 minutes (slice the vanilla pod down the middle to release the vanilla specks).
12. Meanwhile in a bowl mix together the egg yolks, sugar and cornflour.
13. Bring the milk mixture to the boil and mix into the egg mixture.
14. Add everything back into the pan with the cream and keep staring over a medium heat until it thickens. Remove the vanilla pod and leave to cool until needed (cover with cling film to avoid the custard forming a skin)

15. The buns are ready to fill. Transfer the custard to a piping bag and squeeze into each bun. You will likely need to create a small hole towards the top of each one.
16. Prepare the toppings. If using one of the above, simply melt all the ingredients together and spoon over the buns.