The week I’ve been waiting for – Choux Pastry week! I will never get over the wonder of watching choux pastry cook in the pan. The last time I attempted it though, I had got a little bit cocky and had a complete disaster. You can imagine the stick I have got ever since over my flat eclairs!
No such disaster today – shows that it pays to follow the rules! I completely let my pastry cool before I beat in the eggs in the kitchen aid.
My recipe that I’ve adapted over the years is:
Caramel and Cream Religieuse - Choux Pastry Recipe
- 80 g butter Mine was slightly out of date but it didn't seem to spoil it!
- 200 g luke warm water
- Pinch of salt
- 140 g plain flour
- 3 large eggs
- Caramel Sauce - either shop bought or homemade
- Add the butter, water and salt to pan and heat until it just starts to boil.
- Immediately remove from the heat and add the flour all in one go.
- Mix like mad with a wooden spatula or spoon until it comes together in one ball.
- Add back to the heat for 1 more minute.
- Take out of the pan and leave to cool completely.
- Mix in an electric mixer and add the eggs gradually. You should end up with not too sloppy a mixture.
- Put in a piping bag and pipe onto a lined baking tray. Pipe an equal amount of large balls and small balls at least 2 inches apart.
- Bake at 200C for 15 mins. Open the door then immediately shut it and then carrying on baking for 5-10mins at a reduced temp of 180C.
- Remove from the oven and allow to cool completely. Fill each ball with fresh whipped cream and stack a small ball on top of a large ball.
- Pipe little stars on cream around the join of the 2 balls and spread caramel sauce on top.
I’m joining in with Helen Jessop and Jenny Paulin as part of the Great Blogger’s Bake Off – Can’t wait for next week – Maybe I might even stretch to 2 bakes!