Mini Easter egg choux buns recipe

1. Preheat the oven to gas 6, 200 ̊C, fan 180 ̊C. In a bowl, mix together the flour and sugar. Melt the butter with 150ml water in a medium saucepan over a low heat. Bring to the boil, then add the flour and sugar in one go. Remove from the heat and beat with a wooden spoon for 2 mins until the mixture forms a smooth ball that leaves the sides of the saucepan clean.
2. Tip into a bowl and leave to cool for 5 mins. Gradually add the egg, 1 tsp at a time, beating until you have a smooth, shiny paste. Lightly grease 2 sheets of baking paper and place on 2 baking trays, greased-side up. Spoon the paste into a piping bag with a 1cm round nozzle and pipe 16 egg shapes (6cm tall x 5cm wide), leaving a 5cm gap between each one (see tip below).
3. Bake for 10 mins, then increase the oven temperature to gas 7, 220 ̊C, fan 200 ̊C and bake for another 15 mins until the choux buns are light golden brown and firm to the touch. Remove from the oven and pierce the underside of each bun with a skewer to allow the steam to escape; cool on a wire rack.
4. Meanwhile, make the filling. Whip the cream with the icing sugar, then gently fold in the vanilla extract and crushed raspberries. Pipe the cream into the cooled buns through the steam hole.
5. Sift the royal icing sugar into a bowl and add 3 tbsp cold water. Beat together with an electric whisk on the lowest speed for 2–3 mins until you have a smooth, stiff consistency. Depending on the number of food colours you’re using, divide the icing into separate bowls and add a different food colour to each one to create pastel colours.
6. Next, spoon a third of each of the coloured icings into separate disposable piping bags. Cut off the ends to create a 1-2mm hole, then pipe an egg outline onto each choux bun.
   WATCH: How to fill a piping bag

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7. Add a few drops of water to the remaining icings to create a thick but slightly runny icing that spreads out on its own within 15 secs but doesn’t run off the edge of the choux. Spoon into the piping bags of the same colour and use to carefully fill the outlines. Decorate with other colours to look like bright Easter eggs. The icing will be touch-dry in 30 mins but will take 4 hrs to completely set. The buns will keep for 2-3 days in the fridge.

Tip: Not confident about piping the choux? Draw egg shapes on the underside of the baking paper before greasing, to use as a guide.

Freezing and defrosting guidelines (choux buns without filling or decoration)

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Easter baking recipes

As part of a healthy diet, we recommend this recipe for a special occasion or treat.