baking tips cake recipes

3 Types of Choux

September 4, 2017
party

I love choux. Whether it’s my eclairs or the classic Gran Budapest Hotel Courtesan au chocolat, which inspired these BEAUTIES.

courtesan-au-choc

If this is how you feel when you’re about to bite into your favourite sweet thing… the Hella Choux is for you:

But if this is the kinda moves your excitement manifests as…:

It’s the Fluffe Choux:

fluffe

If you don’t do either of those moves… then you should really start. Live a little!

Ok, ok. So for you non shakers, I made a smaller version… which I call the Merm choux, because it’s scientifically proven, that within each of us, is a teeny, tiny, sugar loving mermaid. And this is what mermaids snack on, so I made mini ones.. for your inner merm.

merm

3 Types of Choux

Ingredients

    For the choux pastry
  1. 200ml cold water
  2. 4 tsp sugar
  3. 85g butter
  4. 115g plain flour
  5. pinch salt
  6. 3 eggs
  7. Chocolate creme patisserie:
  8. 450 ml milk
  9. 4 egg yolks
  10. 75g sugar
  11. 40g corn starch or flour
  12. 2 tsp vanilla extract
  13. 40g butter
  14. 150g chopped dark chocolate

Instructions

    For the Choux Pastry:
  1. Preheat the oven to 185 degrees and line a tray with greaseproof paper.
  2. Add the butter, water, salt, sugar into a pan on medium heat.
  3. Stir in the sieved flour until buttery dough forms and take off the heat.
  4. Now whisk in the egg until it's thoroughly stirred in
  5. Chocolate creme patisserie:
  6. Boil the milk and turn down low. Pour out into a bowl and now whisk in the egg yolks, sugar and vanilla.
  7. Add the corn starch.
  8. Slowly pour the hot milk into the egg mixture while whisking continuously.
  9. Pour it all back into the sauce pan and cook over medium low heat until it thickens for about 5-6 minutes, never stop stirring.
  10. Remove from heat, add the chocolate and butter, whisk until smooth and completely blended.
  11. Cover with cling film to prevent it from a skin forming, the plastic needs to be in contact with the cream.
  12. When it comes to room temp, refrigerate.
http://sugarthumb.co.uk/2017/09/04/choux-love/

 

 

Email this to someoneShare on LinkedInPin on PinterestShare on TumblrTweet about this on TwitterShare on Facebook

You Might Also Like

No Comments

Leave a Reply

Follow

Get every new post delivered to your Inbox

Join other followers