Strawberry Choux Puffs

July 30, 2018 by Angie In Desserts Tagged cream, choux, choux pastry, strawberries, strawberry, choux buns Leave a comment

Strawberry Choux Puffs

These light pastry buns filled with strawberries and cream are a delight. Another perfect way to use fresh strawberries in the summer.

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Strawberry Choux Puffs

Prepares: 8 puffs

Preparation time: 50 minutes
Cooking time: 35 minutes
Ingredients
For the choux buns
65g (2¼ oz) butter, cut into cubes (¼ cup, or ½ stick)
70g (2½ oz) plain/cake and pastry flour (½ cup) 
2 eggs, large (U.K.)/extra large (N.A.), lightly beaten
For the filling
300ml (10 fl oz) double/whipping cream or heavy cream (1¼ cups)
14g (½ oz) caster/white sugar (1 tbsp)
¼ tsp vanilla extract
285–340g (10–12 oz) strawberries (1 pint punnet, or about 2 cups)
icing/powdered sugar for dusting
You will also need a large baking sheet, lined with parchment paper

Method
For the choux buns
Preheat the oven to 220°C (425°F) (gas 7).
First, sift the flour onto a piece of kitchen paper or parchment paper.
Now measure the butter into a small heavy-based pan and add 150ml (5 fl oz) (⅔ cup) of cold water. Melt the butter over a medium heat and then bring the mixture quickly to the boil. Immediately remove from the heat and tip in the flour, stirring vigorously with a wooden spoon to combine. Now cook this over a low heat for 3–5 minutes, stirring constantly. The mixture will form a soft ball. Remove from the heat, transfer the mixture to a mixing bowl, and leave to cool slightly, about 3 minutes.
Using an electric whisk, gradually add the eggs, whisking well between each addition, until a smooth, shiny paste is reached. (Using an electric whisk will allow air to be incorporated into the mixture as the eggs are added.)
Pipe or spoon eight mounds onto the lined tray, spacing well apart. Bake in the centre of the oven for 10 minutes, then reduce the temperature to 190°C (375°F) (gas 5) and cook for a further 15–20 minutes. The buns should be a lovely golden brown.
Remove from the oven and pierce a small slit into each choux bun, using a small sharp knife, to allow the steam to escape. Return them to the oven for 4–5 minutes for the centres to dry out.
Remove from the oven and transfer to a wire rack to cool. Then halve each bun, cutting at an angle, and remove any uncooked pastry. They are now ready to be filled.
For the filling
Whip the cream, sugar, and vanilla extract together until soft peaks form.
Wash, hull and thickly slice the strawberries. Pat dry and then gently fold into the cream.
Remove the tops of the choux buns and fill them with the strawberries and cream. Put their tops back and then dust over with the icing/powdered sugar, using a small sieve.
Note
These are best eaten within a few hours. Once filled with the cream mixture, the pastry will tend to soften.

Chocolate Choux Buns

November 16, 2017 by Angie In Desserts Tagged chocolate, choux, buns Leave a comment

I recently made some chocolate choux buns and, whilst making the choux pastry, I decided to try whisking the eggs into the melted butter mixture using an electric hand whisk. I had picked up on the fact that this is supposed to incorporate air into the mixture as you are whisking in the eggs, resulting in a lighter pastry.

Having had success with these choux buns, I will now use this method when making the pastry for the religieuses and so I have amended the method for making the choux pastry in that recipe to show this (see here).

I like trying new ways of doing things. They don’t always work but this one certainly did.

Chocolate Choux Buns

Choux buns filled with a sweet, vanilla cream and topped with a thick coating of chocolate – what could be more heavenly?

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Chocolate Choux Buns

Prepares: 8 choux buns

Preparation time: 35 minutes
Cooking time: 40 minutes
Ingredients
For the choux buns
55g (2 oz) butter, cut into cubes (¼ cup, or ½ stick)
70g (2½ oz) plain/all purpose flour
2 eggs, medium (U.K.)/large (N.A.), lightly beaten
For the filling
480ml (16 fl oz) double/whipping or heavy cream (2 cups)
1 tsp vanilla extract
1 tsp caster/white sugar
Topping
100g (3½ oz) plain/dark chocolate, broken into small pieces
40g (1½ oz) butter, cut into cubes (3 tbsp)

Method
For the choux buns
Preheat the oven to 220°C (425°F) (gas 7)
First sift the flour onto a piece of kitchen paper.
Place the butter in a heavy-based pan along with 150ml (5 fl oz) (⅔ cup) of water. Heat the mixture over a gentle heat until the butter melts, stirring occasionally. Now bring the mixture to a rolling boil and then immediately remove from the heat and quickly tip in the flour. Stir vigorously with a wooden spoon until the mixture forms a smooth paste.
Now cook the mixture over a low heat, stirring constantly, until it comes away from the sides of the pan and forms a soft ball, about 2 minutes. The mixture will also dry out a little at this stage. Then transfer to a mixing bowl and leave until it feels cool to the touch, about 15 minutes.
Next, using an electric whisk, gradually add the eggs, whisking well between each addition. Not all the egg may be needed. Just add enough until the mixture is smooth and shiny and forms a soft peak. (Using an electric whisk will allow air to be incorporated into the mixture as the eggs are added.)  
Sprinkle or spray a little water over the baking sheet. (When in the oven the water will create steam which will help puff up the mixture.) Put eight large spoonfuls of the mixture onto the lined baking sheet, spaced evenly apart.
Bake in the centre of the oven for 10 minutes and then reduce the temperature to 190°C (375°F) (gas 5). Cook for a further 20 minutes or until the buns are well risen and golden brown. (Don’t open the door of the oven during the first 20 minutes of cooking.) Remove the choux buns and turn off the oven.
Pierce a small hole into each bun with a skewer or make a small cut with the tip of a knife, which will allow steam to escape, then return to the oven for 5 minutes to dry out.
Remove from the oven and transfer to a wire rack to cool. Then cut in half and remove any uncooked pastry. They are then ready to be filled.
Topping
Put the butter and half the chocolate in a heavy-based pan and melt over a gentle heat, stirring occasionally until smooth. Remove from the heat, add the remaining chocolate, and stir until it has melted and the mixture is of a smooth consistency. Set to one side to cool.
For the filling
Whisk the cream, vanilla extract and sugar together until stiff.
Cut the buns in half and fill with the cream mixture.
To finish
Once the chocolate is cool, thickly coat the top of each bun.
Note
These are best eaten within a few hours after they have been filled. Once filled with the cream mixture, the pastry will tend to soften.

Updated: November 16, 2017

Religieuses

March 9, 2016 by Angie In Desserts Tagged chocolate, cream, choux, pastry, creme patissiere Leave a comment

Religieuses

Religieuses – a classic French pastry made up of two choux buns filled with crème pâtissière, topped with a rich chocolate ganache and decorated with a whipped cream collar. These take a while to prepare but the result is quite charming for a special occasion.

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Religieuses

Prepares: 8

Preparation time: 1 hour 30 minutes
Cooking time: 30 minutes
Chilling time: About 30 minutes
Equipment
A piping bag with a 1.5cm/½ inch plain nozzle, a small star nozzle, a long thin nozzle (or a jam syringe) and a skewer.
Ingredients
For the choux buns
60g/2¼ oz butter, cut into cubes
75g/2½ oz plain flour/cake and pastry flour, sifted
2 eggs, lightly beaten, large (U.K.)/extra large (N.A.)
For the crème pâtissière
500ml/18 fl oz full-fat milk
1 tsp vanilla extract
6 egg yolks, medium (U.K.)/large (N.A.),
70g/2½ oz caster sugar/fine white sugar
20g/¾ oz cornflour/cornstarch
 25g/1 oz plain flour/all purpose flour
For the chocolate ganache
142ml/5 fl oz double cream/whipping cream
 170g/6 oz good quality dark chocolate, broken into pieces
For the collar
142ml/5 fl oz double cream/whipping cream

Method
Preheat the oven to 220°C/425°F/gas mark 7.
Draw eight circles 5cm/2 inches across and another eight circles 2.5cm/1 inch across onto a sheet of baking parchment. Turn the paper over so the drawn side faces down and place on a baking tray.
For the choux buns
Heat the butter in a heavy-based saucepan over a medium heat with 150ml/5 fl oz of water until the butter melts. Bring the mixture to a rolling boil and then immediately remove from the heat.
Quickly tip in the flour and stir vigorously with a wooden spoon until the mixture forms a soft ball. Return to the heat and cook over a low heat for 3–5 minutes, stirring constantly. Then leave to cool slightly. Gradually add the eggs, beating well between each addition to form a smooth, shiny paste.
Spoon the mixture into a piping bag fitted with the 1.5cm/½ inch plain nozzle. Pipe to fill the inside of the marked circles on the baking parchment, pressing down in the centre as you pipe to form round discs. Using a damp finger, smooth over the top of each disc and make a slight depression in the centre of the larger ones (this makes it easier to sit the smaller ones on top of the larger ones).
Bake in the centre of the oven for 10 minutes. Reduce the oven temperature to 190°C/375°F/gas mark 5 and cook for a further 10–15 minutes until they sound hollow when tapped on the bottom. Remove from the oven and pierce a small hole into each choux bun with a skewer to allow the steam to escape. Return to the oven for 4–5 minutes to dry out. Then leave to cool on a wire rack.  
For the crème pâtissière
Pour the milk and vanilla extract into a heavy-based pan and gradually bring to the boil. Remove from the heat and leave to cool slightly, about 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until pale in colour, then whisk in the cornflour and plain flour. Pour milk onto the egg mixture, whisking constantly, then pour back into the pan.
Bring back to the boil, over a medium heat, whisking constantly, and cook for one minute. Pour the crème pâtissière into a bowl and cover the surface with cling film to prevent a skin from forming and leave to cool. Then refrigerate to chill.  
For the chocolate ganache
Bring the cream to the boil in a small pan. Remove from the heat and add the chocolate and stir until melted and shiny. Transfer to a bowl and leave to cool. Then refrigerate the ganache until it has thickened to a spreadable consistency.  
To assemble the religieuses
Remove the crème pâtissière and the chocolate ganache from the fridge. Spoon the crème pâtissière into a piping bag fitted with a long thin nozzle (or a jam syringe). Pierce a small hole in the base of each choux bun and fill them with the crème pâtissière.
Dip the top of the filled buns into the chocolate ganache to coat half-way down the sides. Sit the small buns on top of the larger ones.  
For the collars, whip the cream until soft peaks form when the whisk is removed from the bowl. Spoon the cream into a piping bag fitted with the small star nozzle. Pipe lines of cream around the join where the small bun sits on top of the large bun to form a collar.