Angela Day
The airiness in choux is the result of a high water content that turns into steam during baking, forcing the pastry shell outwards and giving it volume.
Always measure the ingredients exactly. Proportions are important when making choux pastry. Do not allow the water to boil until before the butter has melted, but when it has, bring it immediately to a full rolling boil. Butter should be at room temperature to ensure it melts before the water begins to boil.
During baking, the tray may be flicked with a little water, which will help create steam for the choux puffs to rise. As soon as your choux pastry is ready, remove from the oven and make a slit with a sharp knife to let the steam escape and prevent it collapsing. If your filling has a lot of moisture, fill the choux at the last possible minute to avoid the pastry becoming soggy. You can freeze your choux pastry.
Basic choux pastry
250ml water
100g butter
250ml flour, sifted
3-4 eggs
Put the water and butter in a saucepan and bring to the boil. Remove from the heat and add all the flour.
Beat vigorously with a wooden spoon until the mixture forms a ball in the centre of the pan. Remove from pan and allow to cool completely.
Add the eggs one at a time, beating well after each addition. Add only enough of the fourth egg to make a dough that is stiff and shiny and which holds its shape and consistency.
Place spoonfuls of the mixture on a greased baking tray and bake at 180degC for 20-30 minutes, until puffed up and golden brown.
Remove and pierce the side of each puff so the steam can escape.
Return to oven and turn temperature down to 160degC for another 5 minutes.
Remove and cool completely and fill as desired.
Churros with chocolate sauce
Serves 6-8
1 quantity of choux pastry
vegetable oil, to deep-fry
125ml icing sugar, sifted
chocolate sauce
200g dark chocolate, coarsely chopped
200ml cream
Spoon the prepared dough into a piping bag fitted with a 2cm-fluted nozzle.
Add enough oil to a large saucepan or deep fat fryer. Heat to 180degC or a medium heat.
Using a small, sharp knife to cut the dough, pipe four 5cm lengths into the oil.
Deep fry for 3-4 minutes or until golden brown.
Use a slotted spoon to transfer churros to a plate lined with paper towel. Dust with icing sugar.
Repeat with the remaining dough.
Arrange on a platter and serve with chocolate dipping sauce.
SAUCE: Combine chocolate and cream in a small saucepan over medium heat.
Cook, stirring for 5 minutes until chocolate melts and mixture is smooth.
* For the choux pastry in this recipe, you can use all four eggs as the dough is being fried and not baked and it won’t matter if the dough is softer.
Paris brest
Serves 8
1 quantity of choux pastry
30ml flaked almonds
strawberries, to decorate
FILLING
250ml cream
60ml castor sugar
5ml vanilla essence
Preheat oven to 180degC. Line a baking tray with non-stick baking paper. Draw 10cm discs on the paper.
Fill a piping bag fitted with a 2cm plain nozzle with choux dough.
Pipe rounds around the edges of the drawn circles on the prepared trays.
Top with a few almonds.
Bake for 20-30 minutes until puffed and golden.
Remove and pierce the pastry, then return to the oven for 5 minutes to dry out.
Remove from the oven and cool completely. Once cooled, cut pastry rings in half, horizontally.
Pipe the cream mixture over the cut side of the pastry base.
Top with cut strawberries and the remaining pastry. Dust with icing sugar.
FILLING: Beat the cream, sugar and vanilla to form firm peaks.
ANGELA DAY
The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.
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