Shrovetide Buns (Choux Pastry)

Melt the margarine together with the water in a saucepan. Meanwhile, whisk the eggs together. Remove the saucepan from the heat and pour the flour into the mixture. Whisk vigorously (preferably with an electric mixer) until the dough releases from the sides of the saucepan. Add sugar and salt while continuing to whisk vigorously. Finally, add a little egg at a time until the mixture reaches the correct consistency. Line a baking sheet with parchment paper and use a tablespoon to place the dough on the sheet. There should be about eight equally sized buns, so make sure there is some space between them. Bake them at 200 degrees Celsius (392 degrees Fahrenheit) (conventional oven) in the middle of the oven for 30-40 minutes, depending on how your oven heats. They should be lightly golden when they are done. Remove them from the oven and let them cool on a wire rack.

I cut off the tops of the cooled choux pastries and fill/decorate them as follows: I use a mixture of equal parts whipped cream and vanilla custard. Both parts are from this recipe. The icing consists of powdered sugar and cocoa powder stirred together with a spoon in a small bowl. A little water is added while whisking vigorously until it has a good, thick consistency. I filled my buns with vanilla custard and whipped cream, and placed the tops back on. The tops were then spread with icing and sprinkled with gold dust. Enjoy.