When you bake choux buns don’t forget that we need them to rise evenly and not explode in the oven. Therefore, before you put them to oven, brush the buns with an egg mixture. To do this, mix the egg with a pinch of salt until smooth and strain it through a fine sieve. Then, with a fork dipped in an egg, draw lines along each bun. Now you can put them in the oven. When they are ready, take them out and use a toothpick to make a small hole in each bun so that extra steam comes out. Now everything is ready to be filled with cream and glazed.