Brandy custard choux buns recipe | delicious. magazine

Name: Brandy custard choux buns recipe | delicious. magazine
Ingredients: 125g whole milk; 50g unsalted butter; 5g caster sugar; 150g plain flour; 4 medium free-range eggs, lightly beaten; 4 sugar cubes; 150g flaked almonds; For the brandy custard; 300ml whole milk; 1 vanilla pod, halved and seeds scraped out; 80g caster sugar; 150g free-range egg yolks (7-8 medium egg yolks); 20g plain flour; 20g cornflour; 1 tbsp brandy; 150g unsalted butter at room temperature; Icing sugar to dust; You’ll also need…; 2 piping bags, one with a plain 1cm nozzle and another with a thin nozzle (or 2 disposable piping bags, one snipped 1cm up from the point and the other with just the point snipped off)

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Raymond Blanc's boozy choux buns are the perfect sweet Christmas canapé. Make them in advance, then defrost in the oven when it's party time.

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Ingredients

125g whole milk
50g unsalted butter
5g caster sugar
150g plain flour
4 medium free-range eggs, lightly beaten
4 sugar cubes
150g flaked almonds
For the brandy custard
300ml whole milk
1 vanilla pod, halved and seeds scraped out
80g caster sugar
150g free-range egg yolks (7-8 medium egg yolks)
20g plain flour
20g cornflour
1 tbsp brandy
150g unsalted butter at room temperature
Icing sugar to dust
You’ll also need…
2 piping bags, one with a plain 1cm nozzle and another with a thin nozzle (or 2 disposable piping bags, one snipped 1cm up from the point and the other with just the point snipped off)