A boiled pastry, light and airy, pipe into little fingers
250g water
80g butter
150g flour
3 eggs
For Filling
250ml whipped cream
2ml vanilla essence
25ml icing sugar
For Dipping
Chocolate, melted
For Dusting
Icing Sugar
Preheat the oven to 200C.
• Bring the water and the butter to a rolling boil.
• Remove from the heat and add the flour, stir vigorously until all the flour is incorporated.
• Place back on the heat for about a minute beating continuously.
• Remove from the heat and whisk until cool.
• Once cool, add the eggs slowly beating until a glossy texture is formed. You may not need all the eggs.
• Then pipe the pastry to the into 5cm fingers.
• Bake in a hot oven at 200°C until golden brown. (20 minutes)
• Sprinkle a bit of water on the tray before it goes in it will produce steam and aid in the rising process.
• From basic choux dough you can produce profiteroles, choux buns, éclairs add cheese deep fry and it will be called a gougere (fritters).
• Products made from choux pastry are croquembouche (French wedding cake), gateaux St Honore (patron saint of pastry chefs).
• Once cooled fill with whipped cream and dip in caramel or chocolate.
Courtesy of Shanaaz Parker
250ml whipped cream
2ml vanilla essence
25ml icing sugar
For Dipping
Chocolate, melted
For Dusting
Icing Sugar
Preheat the oven to 200C.
• Bring the water and the butter to a rolling boil.
• Remove from the heat and add the flour, stir vigorously until all the flour is incorporated.
• Place back on the heat for about a minute beating continuously.
• Remove from the heat and whisk until cool.
• Once cool, add the eggs slowly beating until a glossy texture is formed. You may not need all the eggs.
• Then pipe the pastry to the into 5cm fingers.
• Bake in a hot oven at 200°C until golden brown. (20 minutes)
• Sprinkle a bit of water on the tray before it goes in it will produce steam and aid in the rising process.
• From basic choux dough you can produce profiteroles, choux buns, éclairs add cheese deep fry and it will be called a gougere (fritters).
• Products made from choux pastry are croquembouche (French wedding cake), gateaux St Honore (patron saint of pastry chefs).
• Once cooled fill with whipped cream and dip in caramel or chocolate.
Courtesy of Shanaaz Parker
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