Well, I'm back from holiday. Being away from cooking has been strange, I'm very used to cooking every meal for myself every...
This recipe is fairly simple, unlike eclairs, I've skipped the fondant top and gone for an altogether more messy chocolaty affair. Still puffy, crunchy and crisp though.
To go a bit educational on you: Instead of using a rising agents, the pastry relies on a high moisture content to let the steam puff up the pastry. So there you go, we like to learn here.
So here is one of my recipes involving choux pastry. I'm gonna go ahead and say that they never really come out the same because I'm rubbish at piping out even fingers so I always just plop them onto the tray and shape them with my fingers. Hence the awesome spiky appearance of my buns here.
It's one of the simple recipes and yes, is very close to a certain other type of choux pastry, but we live for variation, right?
Muddy Chouxs. See what I did there? Can't beat a good pun filled recipe name. So pretty much all you'll need is a saucepan, wooden spoon and an oven. No excuses!
Ingredients you will need:
2 oz. butter cut into small cubes
150ml cold water
2 ½ oz. plain flour mixed in with 2 teaspoon golden caster sugar.
2 large eggs, beaten.
300ml double cream
3 tablespoons icing sugar
200g dark chocolate
2 tablespoons golden syrup or honey
2 teaspoon vanilla essence
Preheat your oven to about gas mark 7 (220°C).
In a large saucepan, melt the butter with the cold water & stir until the butter has all melted and the mixture is brought to the boil. Try not to boil for too long as you don't want to evaporate too much of the water.
Next tip the flour in, all in one go (make sure you've sifted it before hand) and beat the mixture together until everything is combined and it looks like a ball of paste that leaves the sides of the pan with no mess. This won't take long, probably a minute or two.
Now, beat the two eggs into the mixture, a little at a time, making sure each bit of egg is completely mixed in before adding the next. When you're finished the mixture should resemble a glossy smooth paste with no lumps.
Next dampen a baking sheet with cold water, lay it onto a baking tray before spooning out 3 inch long (1 inch wide) fingers about an inch apart onto the tray. Make some pretty spikes in the pastry, just to make 'em look good 'n' messy.
Pop in the oven for 25-30 minutes. Turning around after about 15 to make sure each side cooks evenly.
When they come out they will be hot! Make a three small holes, one at each end and one in the middle to release the steam from the middles. Leave them to cool completely.
Whisk the double cream, 1 teaspoon of vanilla essence & icing sugar together until thickened and forming stiff peaks (god I love that phrase). Melt 200g dark chocolate and swirl into the cream so it's not mixed. Pop into a piping bag and squeeze the cream mixture into the middles of the fingers.
Or alternatively, you can slice them and simply spread some marbled cream into the pastries instead.
Next, melt the rest of the dark chocolate in the microwave for a few minutes until completely melted. Mix in the golden syrup & vanilla essence before dipping the buns (hole side first) into the mixture.
Drizzle a little more mixture evenly over before serving!
Make sure you keep them in the fridge.
So recipe over with, I came back to the news that I've been nominated for the sunshine award by the very talented yarnathon366. She aims to make something everyday out of yarn, which quite frankly is incredibly talented to me as I can't knit for shizz.
So thank you very much! I guess I'll complete my answers and pass on my nominations.
My nominations are:
Green Kitchen Stories: I love the personality of this site!
The Ginger Cook: I've made a few of these recipes and they are amazing.
My New Roots: She really opened my eyes to a different way of eating.
Bakers Royale: Pure drool factor. Amazing pictures and recipes. I spend hours just looking!
So there you are. An overdue recipe and an award. Cheers guys, see you in a couple of days!