Eggless Chocolate Choux Buns

Instructions

1. 1

   Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper.

2. 2

   In a saucepan, combine 200 ml water and 80 g unsalted butter. Heat over medium heat until the butter melts and the mixture comes to a gentle boil.

3. 3

   Reduce the heat to low. Add 120 g all-purpose flour, 1 tbsp cornstarch, 2 tbsp cocoa powder, and 1 tbsp sugar to the saucepan. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.

4. 4

   Remove the pan from heat and let the dough cool for 5 minutes.

5. 5

   In a small bowl, mix 100 ml whole milk with 1 tsp baking powder. Gradually add this mixture to the dough, stirring well after each addition until the dough is smooth and glossy.

6. 6

   Transfer the dough to a piping bag fitted with a large round nozzle. Pipe small mounds (about 4 cm in diameter) onto the prepared baking tray, leaving space between each bun.

7. 7

   Bake in the preheated oven for 25-30 minutes, or until the buns are puffed and firm to the touch. Do not open the oven door during baking.

8. 8

   Once baked, remove the choux buns from the oven and let them cool completely on a wire rack before filling or serving.