African Vanielje on Apr 25 2009 at 8:06 am | Filed under: Kassia & Figg, baking, sweet kitchen, vkcb
I am fairly certain I have posted the recipe for choux pastry before, but when my blog went down I lost all the tags and links. Being the highly organised person that I am I have only redone about six weeks worth so find it easier to repost a choux pastry recipe at this point.
Preheat the oven to 200*C
SIFT
- 130*g of plain (cake) flour
- pinch of salt
onto a sheet of baking parchment
MELT
- 100g butter in
- 300ml water
then bring to a rolling boil
Dump the flour into the water and beat with a wooden spoon until mixed.
Return to a low heat and keep beating until the dough starts to leave the sides of the pan.
Remove from the heat and allow to cool for 2 – 3 minutes.
Lightly beat 4 medium eggs, then add a little at a time to the dough, mixing until it is smooth and shiny. You may not use it all.
Spoon or pipe onto parchment, leaving plenty of space for the pastry to swell.
If piping long eclairs, use scissors dipped in water to ‘cut’ of each length of pastry you pipe.
Bake for 25-30 minutes then remove from the oven.
Turn oven down to 180*C and working quickly make a slit in each profiterole with the tip of a knife, allowing the steam to escape.
Return to the oven and bake for a further 5 minutes until the inside is crispy as well.
Allow to cool then fill.
For STRAWBERRY CREAM PUFFS fill with whipped Chantilly Cream and fresh pieces of strawberry.
Eat as soon as possible, before they go soggy, or before your sister eats them ALL!!!
