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Choux pastry can be used for all kinds of eclairs, choux buns, profiteroles. Ingredients:
1pt Water
6oz Margarine
10oz Strong plain flour, sieved
8 Eggs
Icing:
8oz Fondant
a few drops of coffee essence
Whipped cream
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Boil the water and the margarine together. Mix in the flour and cook it out, until the mixture leaves the sides of the pan.
Put the mixture into the mixing machine (you can do this by hand,
but it takes longer) and beat it until all of the heat has been
knocked out.
While still on the machine, beat in the eggs, but remember to add
the egg slowly because it will all go into a mess. (If you add it too
quickly, put it on a high speed to bind it together and then add the
rest slowly.) If you are doing it by hand, add a little bit at a time
and making sure that the egg has completly combined into the mixture.
When all of the egg is in the mixture, put it into a piping bag
with a nozzle (plain, big nozzle) and pipe it out onto a baking sheet
with grease on it (the mixture should only be a blob, 3-4 centimetres [1-1/2 inches] in diameter (they double in size).
Put it in the oven at gas mark 7, 220 degrees C or 425 degrees F,
for about 20-30 mins until golden brown and feels light when you pick
them up.
Place them on to a wire rack and leave to cool.
While waiting for the buns, make the icing to go on top of them by
gently warming the fondant, if you need to add a little bit of sugar,
water syrup just to adjust the consistency and then add the coffee
essence. DON'T over heat it because it will lose its shine.
Cut the buns in half and then fill them with whipped cream. Get a
spatula and cover the lids with the fondant and then place the lid on top of the cream. Serve with a dusting of icing sugar and a spoonful of semi-whippedcream.
It contains gluten, and is suitable for vegetarians. If you are allergic to nuts, don't use any nut based margarines. Prep Time: By machine roughly 1/2 hour, I don't know by hand Serves 5-6 people Recipe submitted by: Emma Hellewell
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