I got this book from ebay, for less than $5. Published in 1974, edited by Ellen Sinclair. Not much can be read about this person, but she is the editor for most of the Australian Women's Weekly cookbooks and a renowned food writer in her times.
I figured that I must try the Choux Pastry coz it seemed simple. So I did. And the result?
Lovely golden brown babies puffing up in the oven...and below...just before serving..
The instructions were pretty easy and accurate. My cream puffs and eclairs were a hit at the table. And the good thing was, I could store the little puffs in an air-tight container, to be filled with cream the following day (only for the eclairs because they have been baked dry and crispy). Excellent recipe, but for the filling, I did not use cream. I made a simple pastry cream that can be chilled for a few days.
Any first-timer in making choux pastry will surely not be disappointed.
CHOUX PASTRY
1 cup water 60g butter 1 cup plain flour 3 eggs (large) pinch salt
Instructions:
Sift flour (I didn't coz I used cake flour). Put water, butter and salt in saucepan. Bring to boil, stirring until all butter has melted. Add flour all at once. Stir vigorously with wooden spoon until mixture is thick. When mixture leaves sides of saucepan and forms a smooth ball, remove pan from heat; cool. Add whole eggs one at a time. Beat in first egg at low speed then add another egg. Proceed in the same way until the three eggs have been beaten in. When using electric mixer, it may be necessary to beat in an extra egg yolk (I didn't). Don't over-beat; if mixture climbs up on beaters, turn off mixer, scrape down, beat again.
For cream puffs: Preheat oven to hot (in this book, hot = 400-450F or 200-230C). I set my oven at 220C. Pipe into rounds on trays (lined with parchment paper). Allow 2 inches space in between. Bake for 10 minutes. reduce heat to moderate (380F or 180C), and bake further 20 minutes or until puffs are golden and feel light in the hand).
Split puffs and scoop any uncooked mixture from inside (I didnt as there wasn't much mixture in each). Cool. Fill with cream. Drizzle with melted chocolate.
For the elcairs: Pipe using plain tube (1/2 in.). Bake in hot oven for 10 minutes, then reduce to 160C and bake for another 45 minutes. The eclairs will be crispy throughout. Cool and fill with cream. I also use fresh strawberries and peaches in between. Pour melted chocolate on top of each eclair.
Definitely easy and delicious.
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