Choux Buns with Pandan Filling

Choux Buns with Pandan Filling

Adding a little malaysian twist to one of my favourite christmas treats!

Choux Buns with Pandan Filling

Choux Buns with Pandan Filling

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Course: DessertCuisine: WesternDifficulty: Medium


Prep time


Cooking time




    • Pate a choux
    • 125 ml (1/2 cup) water

    • 60 g (¼ cup) butter of choice

    • 1 tbsp caster sugar

    • 75 g (1/2 cup) cake flour

    • 2 sustainably farmed eggs

    • Pandan Filling
    • 500 ml (2 cups) milk

    • 1/2 tsp vanilla extract

    • 4 sustainably farmed egg yolks

    • 30 g ( 2 tbsp) caster sugar

    • 30 g (1/4 cups) cornflour

    • 1 tbsp pandan emulco

    • Icing sugar


    • Choux
    • Heat water, butter and sugar. Off the heat add in the flour all at once and mix over a low heat till a soft dough is formed and dries.
    • Leave the dough to cool down a little. Mix in beaten eggs until you get a ribbony batter.
    • Pour into a piping bag and pipe desired choux sizes on a lined tray.
    • Bake in an oven preheated at 180C for 20 mins.
    • Open the oven door to release a little steam and bake further for another 10 mins.
    • Leave to cool.
    • Filling
    • Heat milk with vanilla and pandan emulco.
    • In a bowl mix cornflour, egg yolks and caster sugar. Pour in warmed milk while whisking and return to the pot to cook till it thickens.
    • Choux Bun with Pandan Filling
    • Split cooled choux into two, pipe filling leaving a hole in the center.
    • Fill the center with pandan filling.
    • Sprinkle with icing sugar.

    Recipe Video


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