BASIC CHOUX PASTRY
250ml water
100g butter
250ml flour, sifted
3-4 eggs
STEP 1: Put water and butter in a saucepan and bring to the boil.
STEP 2: Remove from the heat and add in all the flour.
STEP 3: 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.
STEP 4: 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 holds its shape.
STEP 5: Place spoonfuls of the mixture on a greased baking tray and bake at 180°C for 20-30 minutes until puffed up and golden brown. Remove and pierce the side of each puff for steam to escape.
Return to oven and turn temperature down to 160°C for another 5 minutes. Remove and cool completely and fill as desired.
CHOUX PASTRY KNOW HOW
The airiness in choux is the result of a high water content which turns into steam during baking, forcing the pastry shell outwards and giving it volume.
* Measure the ingredients exactly. Proportions are very important when making choux pastry.
* Do not allow the water to boil until 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.
BAKING: During baking, the baking tray can be flicked with a little water which will help in creating 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. Choux puffs which have spread and risen unevenly are the result of too much egg being added.
Not all of the last egg needs to be beaten in.
SERVING: If your filling has a lot of moisture, fill the choux at the last possible minute to avoid soggy pastry.
Choux puffs can be filled with whipped cream, crème patisserie or with a savoury filling like a thick white sauce flavoured with cheese, shredded cooked ham or bacon, grated biltong or chopped hard-boiled egg.
STORING: Choux pastry can be frozen. Once it is cooked, pop the unfilled shell into the freezer and open-freeze until hard. Then place in a suitable container or plastic bag and keep frozen. If your shells have become soft on storing, pop them into a heated oven for 10-15 minutes to crisp up.
LIMONCELLO BIGNE
Makes 12-14
1 quantity of choux pastry
Limoncello custard
500ml milk
200ml sugar
1 egg
30ml flour
30ml cornflour
15ml lemon rind
15ml Limoncello liqueur
CUSTARD: Warm the milk in a pot over a medium heat. Beat sugar and egg.
Add a bit of the warmed milk to the egg and whisk, then add the egg mixture back into the pot of milk.
Combine flour and cornflour with 30ml cold water and mix to a paste. Add to warmed milk. Add lemon rind.
Bring to the boil and simmer until thickened. Allow to cool and add the liqueur.
Fill the puffs with custard and serve sifted with icing sugar.
CUSTARD ÉCLAIRS
Makes 10-12
1 quantity of choux pastry
Custard cream
250ml milk
15ml castor sugar
45ml custard powder mixed with 30ml milk
250ml cream, whipped
Place a 2cm-diameter plain nozzle into a clean piping bag and spoon in the choux dough.
Pipe 10 thick lines, about 10cm long, and 4cm apart, on a lined tray. Bake in a preheated oven at 180°C for 20-30 minutes until puffed and golden.
Use a small knife to make a cut into the side of each éclair and return to oven for a further 10 minutes. Turn the oven off and leave éclairs to cool until required. Use a sharp knife to cut a small hole at one end of the éclair.
Pipe in the custard. Drizzle with melted chocolate or glacé icing.
CUSTARD CREAM: Heat milk and sugar in a saucepan over a medium heat. Add the custard paste and whisk until boiling and thickened.
Transfer to a heatproof bowl. Cover the surface with plastic wrap and place in the fridge for 30 minutes to chill. Once cooled, use an electric beater to beat the custard until smooth. Add the whipped cream and continue beating to soft peaks. Place a 2cm-diameter plain nozzle into a clean piping bag and fill with the custard.
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 180°C or on 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
250ml cream
60ml castor sugar
5ml vanilla essence
strawberries, to decorate
Preheat oven to 180°C. 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.
APPLE AND CINNAMON CHOUX FRITTERS
Makes 18
1 quantity of choux pastry
3 green apples, peeled and grated
5ml ground cinnamon
vegetable oil, for frying
cinnamon sugar, for dusting
Add the apple and cinnamon to the choux pastry dough and mix.
Heat oil in a deep-fat fryer over medium heat. Drop tablespoons of mixture into the oil. Cook for 3-4 minutes each side, until golden and puffed.
Using a slotted spoon, transfer fritters to cinnamon sugar.
Toss to coat.
Transfer to a plate. Repeat with the remaining dough.
Serve warm.
* 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. - The Star