Choux pastry
½ c flour
pinch salt
55 g butter
½ c boiling water
2 eggs
Glossy chocolate icing
115 g icing sugar
55 g dark chocolate
1 tbs boiling water
Preheat oven to 220 C, line baking tray with baking
paper and dust with flour. Sift flour and salt onto piece of waxed paper.
Put butter in a saucepan over low heat and pour on the boiling water. As soon
as its melted, remove from heat and tip in all the sifted flour and salt.
Beat with wooden spoon until smooth, then return to
the heat and keep beating until the mixture forms a ball and leaves the sides
of the pan clean. Put the dough into the bowl of an electric beater or clean
mixing bowl.
Turn to medium speed and add one of the eggs. Beat until
the egg is absorbed, then add the second egg. Keep beating until the dough is
thick and glossy. If you are using a wooden spoon, beat the two eggs and add
them to the dough a tbs at a time.
Now shape the dough on to the baking tray. Round
shapes are called cream puffs and éclairs are finger shapes. The pastries will
triple in size so leave plenty of space around them.
Cover the tray with an upturned roasting dish and put
in the oven for 30 mins. The dish keeps in the steam from the dough and makes
the pastries puff up to the maximum.
After 30 mins (not before) remove the roasting dish
and cook pastries for a further 10-15 mins to complete cooking.
Remove from oven and make a slit in the side of each
pastry to let out any trapped steam.
If you want them very crisp you could return them to a
turned-off oven for another 30 mins.
Slit open the cream puffs or éclairs with a small
serrated knife. Fill with whipped cream or pastry cream.
For the icing, melt the chocolate in a bowl over hot
water. Stir in the siften icing sugar and 1-2 tbs boling wagter and mix to a
creamy consistency. Beat well. Dip the top of each filled pastry into the icing
and set them on a wire rack to dry.
Makes 18
From Alexa Johnston’s Ladies, a Plate
(Penguin) - www.ladiesaplate.co.nz