Choux Buns, Profiteroles and ecclairs, oh my! I love those fluffy morsels of naughtiness.
So Saturday is normally my day for coming up with a sweet/pudding for Sunday dinner and while that was my primary reason for making Choux buns I also had an ulterior motive. See I do my weekly shop on Fridays and my one a week treat for good behaviour *snort* is a nice big ooey gooey Jammy doughnut. Which I then eat with my lunch on Saturday. The naughtiness helps me think up my Sunday dessert.
This week however left me severely disappointed as the doughnut that I bought 'fresh' on Friday was as solid as a flaming rock and totally devoid of the jammy goodness. If I had thrown it at anyone it would kill them for sure. The army could use it as a projectile missile.
Needless to say, I shall no longer be buying the jammy goodness and will now make my own. This didn't help in my dilemma for a Sunday dessert, so I settled down for a think. What other hand held yummys could I make. Choux buns.
Now if you've seen them done of TV they always say, there is no strict recipe, choux paste is a royal pain in the arse. Ignore those telly twonks it's all about the quality of your ingredients. Don't rush the recipe, set up everything before you need it, work in a clean workspace and you'll have no problems.
Here is what you need.
1/2 pint water
Pinch of sugar
Pinch of Salt
4oz (100g -1/2 cup) Butter (or margarine or oil - note that margarine has a higher water content)
5oz (125g) Strong flour (bread flour is fine - make sure you sieve it!)
4 eggs (large)
1. Bring water, sugar, salt and fat to boil in a saucepan.
2. Remove from heat.
3. Add Sieved Flour and mix with a wooden spoon.
4. Return to moderate heat and stir continuously until the mixture pulls away from the sides of the pan.
5. Remove from heat and allow to cool.
6. Gradually add the beaten eggs, mixing well. (Do it one egg at a time, as you may not need the 4th egg)
7. The paste should be of dropping consistency.(This means if you put it on a spoon it'll drop off. It should be thick and easily pipe-able.
Preheat your oven to 200c-220c/400f
Grease and line a baking sheet.
Place the choux paste into a piping bag with a 1cm/1/2 inch) plain nozzle.
Pipe onto baking sheet about the size of a walnut.
Wet the tip of your finger and lightly press down any paste that sticks up, to prevent it burning.
Bake for approx 30 mins. The buns should brown, dry out and have puffed out.
Allow to cool.
For filling you will need.
1pt Double cream
1 1/2 tbspn Sugar
Vanilla essence
White or dark chocolate.
Honey or Jam of your choice.
Add the vanilla and Sugar to the cream and whisk together until it peaks.
Slice the choux buns through the middle. Spread with Jam/honey/chocolate spread/peanut butter and then add the cream, put the top back on.
Melt the chocolate over boiling water.
Dip the tops of the buns in the chocolate and replace.
Place in a fridge and allow to cool.
EAT!!!
So Saturday is normally my day for coming up with a sweet/pudding for Sunday dinner and while that was my primary reason for making Choux buns I also had an ulterior motive. See I do my weekly shop on Fridays and my one a week treat for good behaviour *snort* is a nice big ooey gooey Jammy doughnut. Which I then eat with my lunch on Saturday. The naughtiness helps me think up my Sunday dessert.
This week however left me severely disappointed as the doughnut that I bought 'fresh' on Friday was as solid as a flaming rock and totally devoid of the jammy goodness. If I had thrown it at anyone it would kill them for sure. The army could use it as a projectile missile.
Needless to say, I shall no longer be buying the jammy goodness and will now make my own. This didn't help in my dilemma for a Sunday dessert, so I settled down for a think. What other hand held yummys could I make. Choux buns.
Now if you've seen them done of TV they always say, there is no strict recipe, choux paste is a royal pain in the arse. Ignore those telly twonks it's all about the quality of your ingredients. Don't rush the recipe, set up everything before you need it, work in a clean workspace and you'll have no problems.
Here is what you need.
1/2 pint water
Pinch of sugar
Pinch of Salt
4oz (100g -1/2 cup) Butter (or margarine or oil - note that margarine has a higher water content)
5oz (125g) Strong flour (bread flour is fine - make sure you sieve it!)
4 eggs (large)
1. Bring water, sugar, salt and fat to boil in a saucepan.
2. Remove from heat.
3. Add Sieved Flour and mix with a wooden spoon.
4. Return to moderate heat and stir continuously until the mixture pulls away from the sides of the pan.
5. Remove from heat and allow to cool.
6. Gradually add the beaten eggs, mixing well. (Do it one egg at a time, as you may not need the 4th egg)
7. The paste should be of dropping consistency.(This means if you put it on a spoon it'll drop off. It should be thick and easily pipe-able.
Preheat your oven to 200c-220c/400f
Grease and line a baking sheet.
Place the choux paste into a piping bag with a 1cm/1/2 inch) plain nozzle.
Pipe onto baking sheet about the size of a walnut.
Wet the tip of your finger and lightly press down any paste that sticks up, to prevent it burning.
Bake for approx 30 mins. The buns should brown, dry out and have puffed out.
Allow to cool.
For filling you will need.
1pt Double cream
1 1/2 tbspn Sugar
Vanilla essence
White or dark chocolate.
Honey or Jam of your choice.
Add the vanilla and Sugar to the cream and whisk together until it peaks.
Slice the choux buns through the middle. Spread with Jam/honey/chocolate spread/peanut butter and then add the cream, put the top back on.
Melt the chocolate over boiling water.
Dip the tops of the buns in the chocolate and replace.
Place in a fridge and allow to cool.
EAT!!!
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