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Equipment images are illustrative. Exact products may vary.
Instructions
- Mix sugar and flour in a bowl. Work in softened butter until a smooth dough forms.
- Cover and refrigerate for about 20 minutes. Roll between two parchment sheets into a thin, even layer, about 2 mm thick.
- Freeze flat until firm, using about 2 hours as a guide. Cut discs sized to sit on the piped choux buns you intend to bake.
- Keep the discs frozen until needed. Place them on piped choux before baking and follow the complete choux recipe until the pastries are fully baked.
Notes
This is the topping component; choux pastry is prepared separately.
Disc count depends on thickness and cutter size.
