Chocolate and cream all in one item…..How can anyone resist right?
Last weekend I thought I’d put my baking skills to the test and attempt to make some choux pastry. This being my first time at making any sort of pastry, I was wary of the chaos I thought was about to ensue.
But to my surprise, it was actually really simple! Much, much more easier than I thought, and I didn’t experience any sort of catastrophes along the way!
Here are the ingredients I used and the method I followed:
These ingredients are enough to make 18 buns.
For the pastry-
- 150ml (1/4 pint) cold water
- 1 tsp caster sugar
- 50g (2oz) butter
- 60g (2 1/2oz) plain flour
- 2 eggs
For the filling –
- 250ml (1/2 pint) double cream
For the icing –
- 225g (8oz) plain chocolate
Step 1: Turn on your oven to 200°C (400°F, Gas Mark 6). Dip a paper towel in some margarine and rub it over two baking trays.
Step 2: Run the baking trays under a cold tap and then shake them well to get rid of all the drops of water.
Step 3: Sift the flour into a bowl and place this on one side, you’ll need this later.
Step 4: Put the water, sugar and butter into a large saucepan. Place the plan over a medium heat to melt the butter
Step 5: As soon as the butter has melted, turn up the heat and bring the mixture to the boil. Then, turn off the heat.
Step 6: This is where you need to be quick! Immediately, shoot the flour you measured out earlier into the pan in one go. Beat the mixture quickly to mix in all the flour.
Step 7: Keep beating the mixture until it makes a ball of smooth paste which leaves the sides of the pan clean.
Step 8: Break the eggs into a small bowl and beat them. Add the eggs a little at a time, making sure to beat the mixture each time you add some.
Step 9: Put teaspoonfuls of the mixture onto your baking trays. Make sure they are spaced out as they will spread as they cook.
Step 10: Bake them for roughly 25-30 minutes until they are a nice golden brown colour. Make a tiny slit in each one and leave to cool on a rack.
Step 11: Now for the filling. Whisk the cream until it is stiff. Make sure you don’t over-whisk it as will curdle! (This happened to me *hides face in shame*)
Step 12: Cut the buns in half and fill them with a teaspoon of cream and then press them together again
Step 13: For the icing, break the chocolate into chunks and let it melt over a saucepan of hot water.
Step 14: Using a teaspoon, CARFULLY coat the top of each bun with the melted chocolate. This is where I went a little overboard and coated each bun with tons of chocolate! Leave the chocolate to harden.
And voila, there you have it…..the perfect chocolate choux buns!
Be sure to eat them up as soon as possible, since I can assure you, they won’t stay on the table for long!