I have been a little obsessed with perfecting the art of the choux recently, having decided to teach it to 13-14 year olds, I have to get it right myself first.
It's a simple pastry at heart, no gently rubbing flour into butter, no worrying about the heat of the room, no danger over kneading and making it tough for just a few examples.
There are several key points to follow for making a decent choux bun:
- beat the flour in quickly when the liquid boils
- make sure to return the mixture to the heat to dry.
- careful with the amount of egg added as it is temperamental and you might not need it all.
- don't open the bloody oven until its cooked.
60g flour, sieved.
2 eggs, beaten
200ml Double Cream
1 tbsp icing sugar
100g Dark Chocolate
Melt the butter with the water in a saucepan and bring to the boil. Once boiled, take off the heat, pour in the flour and beat hard with wooden spoon until a smooth paste and coming away from the sides.
Place back on the heat for about 30 seconds to dry out further.
Allow to cool for 5 minutes before adding the egg
Add the egg, a bit at time, mixing well after each addition. the mixture will look like it's splitting but keep beating, it will sort itself out. when the mixture reaches a consistency where it will drop off the spoon with a jerk then stop adding the egg.
Spoon the mixture into a piping bag.
Bake in a preheated oven at 190C (fan) for 20 minutes until the buns are crisp and golden.
Remove from the oven and allow to cool fully.
Melt the chocolate in a bowl over a pan of water and either dip each bun into the chocolate or drizzle it all over with a spoon.
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