So much easier than you might think, and meltingly delicious when filled with ice cream, give these choux buns a go.

Recipe Bethany Finn | Photographs Andre Castellucci

Choux buns with burnt fig, honeycomb & caramel ice cream
makes 14

100g butter, cold
125ml water
125ml milk
150g plain flour
5 55g eggs
pinch of salt
Maggie Beer’s Burnt Fig, Honeycomb and Caramel Ice Cream (or any of your choice)

Heat the oven to a medium heat at 160C. Bring the milk, water, salt and butter to the boil. Turn the heat down to medium, and stir in the flour to make a smooth paste. Cook this on a medium heat for 5 minutes, stirring constantly.

Remove from the heat, allow the immediate heat to escape. Crack the eggs into a bowl. Add one egg at a time to the warm dough, stirring until smooth.

Repeat the process stirring all the time until all the egg is incorporated. Place the choux paste into a piping bag. Line a tray with baking paper and pipe rounds of the paste, allow spacing around each choux bun as they expand in size while cooking.

Allow the choux buns to dry out in the oven for 20-25 minutes, they should feel light and hollow when fully cooked.

When cool, cut in half, dust the tops with icing sugar and sandwich ice cream between the halves.

This recipe first appeared in the July 2022 issue of SALIFE magazine.