YES! So here’s a great easy recipe from my pastry course.. I just started and I am enjoying it so much… it’s entirely different to the other course I’m doing… this is purely pastry!! How exciting!
Choux pastry is an incredible light and airy pastry.. pillowy, soft … with a slightly crisp exterior… very slight… and is usually filled with cream… we all know the famous Profiteroles… topped with oozes and oozes of melted chocolate… I remember (way) back in college…. we used to “hang out” at a little cafe almost everyday, ordering plates and plates of their star dessert.. THE profiterole… Now that I think about it, they really werent all that great… but to us they were THE dessert.. the centre of many deep conversations and giggles about boys etc…*sigh*…
They’re just such an easy pastry to make… I am definitely going to try doing eclairs with these…. 🙂
- 125 g water
- 125 g milk
- 3 g salt
- 5 g sugar ( regular white sugar)
- 110g unsalted butter
- 140 gr all purpose flour
- 4 eggs
- In a heavy bottomed pot, combine the milk and water. Add the salt and sugar, and then the butter. Bring to the boil and allow the butter to melt.
- Sift the flour in a separate bowl.
- Once the milk has boiled and the butter melts, remove the pot from the heat. Add the flour and stir until the mixture thickens and leaves the sides of the pan. At this put it back on the heat for about 30 seconds, remove and transfer to a heat proof bowl.
- SLowly beat the eggs in one at a time..using a wooden spatula..stirring from the centre outwards..Keep stirring until all the egg has been absorbed into the batter… Now aas yu get to egg number 4, be careful.. add half the egg first as you may not need the entire thing.. Yu need to reach a good dropping consistency… so that when you lift the better with the spatula it forms a “V” which slowly drops…
- Set aside.
- preheat your oven to 180 degrees C and line a baking tray with baking paper or silicone sheet.. fill the batter ( not all of it) into a piping bag and pipe round balls, leaving a little distance between them… spray with water and sprinkly sugar on the top..
- Place in the oven and leave the oven door slightly ajar for 20 minutes or until they are golden brown on top…
- remove and place on cooling rack.
- Once they have slightly cooled down, you can cut them open with a serrated knife. Filled with whipped cream
- Unfortunately I wasn’t able to do a count of these as we were iin class… but I will tell you that you get A LOT of them… so don’t worry there will be more than enough to go round… once you’ve made the the first time you could probably reduce quantities…