Choux Pastry - I have finally beaten you.



One of my cooking goals for 2015 was to finally tackle Choux Pastry and win.  I don't know if you remember my first attempt at trying to make it, here, but the sad deflated flat soggy pillows totally ruined my baking confidence.

After watching countless Croquembouche challenges on Masterchef, I felt like maybe, this year I might be ready to do this properly for myself.

Then fate seemed to align as my mother-in-law was coming to stay for two weeks and is well known for her chocolate eclairs.

She gave me this recipe, and showed me how to do it. I don't know why, but something that started off so incredibly complicated is actually easy peasy. Try it out today! For this recipe we used an easy chocolate icing and cream centre but you could fancy it up with chocolate ganache and creme patissiere.

Enjoy

Ingredients

50g butter
1/2 cup water
1/2 cup flour
a pinch of salt
2 eggs

Method


  1. Preheat oven to 220 degrees (this is for a non fan bake oven).
  2. Add salt to the flour.
  3. Place Butter and water into a saucepan and bring to the boil. As soon as all of the butter has melted remove from heat.
  4. Add flour and whip with a wooden spoon.
  5. Once it has come together and away from the sides of the saucepan. Leave to cool completely. THIS STEP IS VERY IMPORTANT.  I have seen bakers etc whip with a mixer until it has gone cold. But if you have time just leave it.
  6.  Add one egg
  7. Continue to whip until fully combined
  8. Add the second egg and stir until the batter becomes smooth and slightly shiny.
  9.  Spoon onto a baking tray, this made 8 large eclairs, you could also pipe them if you wanted more smaller, profiterole style pastries.
  10. Place into the oven and turn down to 200 degrees celcius. This is the part that is tricky. My oven is very different to my mother in laws. So we started off at 200 degrees and then dropped to 180.  This wasn't high enough. Each oven is different so if it is the first time you are cooking these then monitor your profiteroles closely.
  11. Once they puff up and go brown on the outside, this took about 20 - 30 mins. Turn off oven and leave to cool, inside the oven.
  12. Cut eclairs in half keeping one part together, ice with chocolate icing and in the fridge.
  13. Once the icing has set, fill with cream and serve.

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