Looking for something nice to have with a coffee this afternoon, I decided to have a go at Choux Pastry again. The first time I tried they didn’t puff up, so I was so pleased when these came out lovely and airy. Thought I would try doughnut shape instead of the traditional way. Very tricky to eat this way but then again I did make extra large man size ones……lol! They were absolutely delicious. Perfect for our afternoon coffee.
Makes 4
115g Strong Flour
4 tbsp milk
80ml water
Pinch of salt
Pinch of caster sugar
55g unsalted butter
3 medium eggs
Filling
300ml double cream
100g icing sugar
1 tsp vanilla extract (or any other flavouring you wish)
100g Chocolate (if using on top)
- Preheat your oven to 200 deg.
- Line a baking tray with parchment paper and flour
- Put the water, milk, salt, sugar and butter into a pan and bring to the boil on a medium heat until the butter is melted.
- Remove from the heat and sieve in the flour and beat vigorously until it forms a dough then cook on a very low heat for 5 minutes.
- Leave to cool slightly. Beat the eggs then add in little at a time beating well between each egg. You want a smooth glossy finished dough.
- Spoon the dough into a piping bag with a star nozzle and pipe 4 rings, approx 4 inch diameter onto the baking tray.
- Bake for 15 minutes at 200 deg then turn down to 170 deg for 10 minutes or until they have risen well and golden brown. Remove and allow to cool on a wire rack.
- Meanwhile, pour the cream and vanilla into a bowl and whisk until just slightly thickened, then add the icing sugar and continue to whisk until desired thickness. Spoon into a piping bag with the star nozzle.
- Cut the cooked Choux in half and pipe the cream into the middle then place the top on. Dust with some icing sugar. If using chocolate, melt chocolate in a microwave for 2 minutes then spoon on top and refrigerate to harden (about 10 minutes). Serve.
THE WEE CALEDONIAN COOK 
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