Easter Choux Bunnies

Filled with coconut & pink peppercorn pastry cream and rhubarb & raspberry compote.

Oh my god, I’m so excited about today’s bake! I love a theme so I knew I wanted to make something Easter-y in the weeks leading up to Easter but I wasn’t quite sure what. But after writing this week’s guide to leaf decorations, I realised that the chocolate leaves also make the perfect shape for bunny ears and I couldn’t miss the opportunity to make some little choux bunnies.

Even though these bunnies are so cute, you can definitely make these into regular choux buns and I would encourage you to do so! The flavour of these buns is so good I don’t think they should be limited to an Easter bake. While we’re on the subject of flavour, I know these flavours are a bit out there, if you want to play it safe, you can leave out the pink peppercorns.

Ok, this recipe is a big one so let’s get on with it…