Crisp choux pastry filled with deliciously soft whipped cream, topped with Nutella and roasted hazelnuts. These Gluten Free Nutella Choux Buns are pretty amazing.
Leave to cool for at least 15 minutes so the mixture isn't too hot when you add the eggs
Whilst waiting for the mix to cool, line two baking trays with baking paper and then set aside. Preheat the oven to 200ºC (fan assisted or 220ºC non fan).
Spoon the mix into a piping bag with a large round nozzle. Pipe large circles of the mix onto the prepared baking trays
Bake in the oven for 25 minutes making sure you don't open the door
Leave to cool whilst you make the filling. Whip the cream until it it forms soft peaks and then pipe into the bottom half of each choux bun
Choux buns are best eaten on the day they are baked, if not the day after.
Nutritional information is given as a guide and may vary.
Gluten Free Nutella Choux Buns https://www.curlyscooking.co.uk/gluten-free-nutella-choux-buns/