Icelandic bun day

Mardi gras or shrove Tuesday is celebrated all over the Nordic countries by eating loads of cream buns. In Iceland it is actually traditionally celebrated on a Monday (and not the Tuesday after) and Icelandic people sure love their bun day! Typically we have two types of buns -  pates a choux buns and a sweet bread bun. We then fill them with jam and cream and top them off with chocolate icing or melted chocolate.

The recipe we present to you is for pates a choux bun. Even if it is not typically Icelandic we just love it so much and I actually think it is becoming more popular than the regular old yeast sweet bun.

Pates a choux bun 

250 ml water (or water and milk 50/50)
75gr butter
1-2 tsp sugar
125gr flour
3-4 eggs
salt

1. Water, butter, salt and sugar heated in a saucepan until the butter is melted and the water boils.
2. Remove the pot from the hot stove.
3. Place the flour in the water and stir well until the dough forms a ball and is not sticky. 
4. Let the dough cool a bit before you mix in the eggs.
5. Beat the eggs apart, mix the eggs in the batter a little each time. You can use a stand mixer or mix the eggs in by hand. Make sure the dough is not too thin so that it is saucy, it needs to hold its shape relatively well when you have piped it, you may not need all the eggs - I only used three.
6. Put the dough in a piping bag or use 2 tablespoons to put the dough on the baking sheet. .

Bake at 190 ° C or 374° F  for 20-30 minutes, depending on the size of the buns.

NOTE. It is important that the oven is hot enough and you should not open the oven under any circumstances while the buns are baking.