Choix Pastry

Basic Choix for Profiterole etc..

Ingredients

• 50g unsalted butter

• 2 tbsp caster sugar

• 75g Plain flour

• 2 eggs

• 150ml water

Method

• Heat oven to 200C.

• In saucepan add butter, 2tsp of sugar and water. Place over a low heat until butter and sugar have melted. Bring to boil and remove from heat.

• Add flour all at once and beat energetically with a wooden spoon until dough comes away from the side.

• Leave to cool for 5 minutes. Add eggs, bit by bit, until it is stiff and glossy - use a hand blender.

• Rince baking trays and shake of water (or use parchment)

for Profiteroles

• Pipe small blobs - 2cm diameter

• Cook for 18-20 minutes

• Remove from parchment and cut a slit into the bottom of each an cool on a wire rack

• When cool pipe in cream

  • Ingredients

    • Caster sugar

    • 300ml of double cream

    • Vanilla essence

• Whip cream and sweeten with the remaining sugar and flavour with vanilla essence

• Pipe into cooled choix pastries.