Choux PastryChoux pastry is used mainly for such things as profiteroles and chocolate eclairs. It's pretty much in a class of its own, somewhere between conventional pastry and batter. It's very easy to make and profiteroles make an impressive dessert. But let's start with the paste. 250mls (half pint) water In a thick bottomed pan bring the water, sugar and fat to the boil. Remove it from the heat and shoot in the flour, all in one go, while stirring. Return the pan to a moderate heat and stir continuously until the mixture leaves the sides of the pan. Take it off the heat and allow it to cool. Gradually beat in the eggs, mixing well, until you have a paste that drops in a lump from a metal spoon. Preheat your oven to 200°C.400°F and drop teaspoons of the paste on a baking sheet about 8cm (3 inches) apart. Bake for 30 minutes or until the profiteroles are puffed up and brown. They should be crisp on the outside. The next step is a chef's trick to get really crisp pastry cases. Using a skewer, make a small hole in the base of each profiterole, about the size of a pea, and then return them to the oven for a further 5 minutes. Allow them to cool on a cake rack. Once completely cold, you can fill each profiterole with whipped cream through the hole in the base, using a piping bag with a plain nozzle. If you don't have one, cut the casing in half horizontally and spoon the cream in, or use one of those aerosol cans of fresh cream you can buy in the supermarket. Finally, if you want a chocolate topping (and I know you do) melt 110g (4oz) of dark chocolate, 15g (half an ounce) of butter and 2 tablespoons of water in a small bowl over a saucepan of simmering water. Stir until thoroughly mixed, and then either dip the top of each profiterole in the sauce and allow them to cool, or arrange them on a plate and spoon the sauce over them. Your waistline may not thank you, but your guests will. First published on Qassia |
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