Sugared Petit Choux Buns

Sugared Petit Choux Buns | Fig + Honey

One of the best things about living in Europe is being able to walk out your house and find a cafe within 5 minutes in any direction. The coffee culture is very much a large part of life in Germany and one that I’ve adapted to very easily!

For me, the thing that sets one cafe apart from the next (other than the quality of the coffee) is the attention to detail. Who doesn’t love a little flower made by the frothy milk in their cappuccino or even more, a little sweet bite along with their beverage of choice?

Sugared Petit Choux Buns | Fig + Honey

One of my favorite afternoon spots gives you this beautifully delicious choux bun sparking with sugar crystals. It’s just slightly sweet and gives you the lovely bite of profiteroles but without the filling. Most of the time, I wish they gave me two!

I knew I had to try these at home and they’re incredibly simple to make. They’d be perfect for after dinner coffee or even afternoon tea. I can’t wait to serve them next time I’ve got company!

Sugared Petit Choux Buns | Fig + Honey

Sugared Petit Choux Buns (adapted from Dominique Ansel)

  • ⅓ cup water
  • 4 tablespoons whole milk
  • 5 ½ tablespoons unsalted butter
  • 1 teaspoon sugar
  • pinch of salt
  • ⅔ cup all-purpose flour
  • 3 whole eggs
  • 2 tablespoons pearl sugar

Preheat the oven to 375°.  In a medium pot over medium heat, add the water, milk, butter, sugar and salt. Bring to a slow boil.

Then, add the flour and stir with a wooden spoon until the mixture comes together, about 5 minutes. Keep mixing until the dough get drier and pull away from the sides of the pot, about 2 minutes.

Take the pan off the heat and then whip slowling adding the eggs one at a time. Be sure that each egg is fully incorporated before adding the next.

Either pipe or use a spoon to shape 1 inch circles of the dough leaving about 1 inch in between. Pat down any sharp edges and generously sprinkle with pearl sugar. Place in the center of the oven and bake for 10 minutes. Rotate the tray and bake for a further 10 minutes until they are golden brown. Allow to cool before serving.  Makes about 20 buns.

One thought on “Sugared Petit Choux Buns

  1. It’s funny that you say these are easy to make, because they have the reputation of being diffucult in France! However, I made some for the first time a few months ago, taught by my mother-in-law,and it’s true that they’re definitively not so hard. They were beautiful and got SO big in the oven! Maybe I was granted with beginner’s luck this time!

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