Icelandic style choux buns - Vatnsdeigsbollur (edited to add a photo)
125 g margarine or butter
250 ml water
125 g flour
400 ml heavy cream or whipping cream
Put the water and margarine together in a saucepan and heat until margarine is melted. Sift the flour into the mixture and stir until the dough is smooth and thick. Keep the saucepan on the hotplate while stirring. Remove from the hotplate and allow to cool a little. Break the eggs into a glass, one at a time, and stir to break the yolk. Pour into the dough and mix well. Drop on to an oven-plate with two tablespoons, keeping a good space between the blobs, as they expand quite a lot. Bake at 200°C, in the middle of the oven, for 20-30 minutes, or until the buns are a pale golden colour. Do not open the oven for the first 12-15 minutes, or the buns will fall. Allow to cool before slitting open and filling with whipped cream and jam, and top with cocoa glaze (icing sugar + cocoa powder + warm water) or melted chocolate.
-Mash fruit or berries, such as strawberries, bananas, blueberries or peaches and stir into whipped cream and use as filling.
-Add small chocolate chips to the whipped cream before filling the buns. Leave out the glaze.
-Experiment with different flavours of icing, such as maple syrup, caramel, lemon or vanilla.
-Put a piece of creme-filled candy inside the bun for a burst of flavour.
Party treats: Make tiny buns (use teaspoons or a pastry tube instead of tablespoons) and fill with flavoured cream-cheese or tuna dip (mash tuna into mayonnaise and flavour with garlic and pepper). Make a small hole in the side of each bun and fill, using an icing tube. Serve as nibbles or appetizers.