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Here is a simple recipe that is quiet often overlooked yet it has a vast range of versatility even for those who are diet concuss all it takes is a little imagination, see my photo collage of the products in this section.
180 grams of clean water
45 grams butter or margarine
Pinch of salt
150 grams bread flour
Half teaspoon baking powder
250 grams beaten eggs = (4-5 eggs)
Note: with the eggs this is +/- as only a rough guide can be given as it can differ due to the quality of the eggs and the consistency of the Roué / paste
Put water, salt, and butter into a medium size saucepan, bring slowly to the boil so that the butter or margarine is completely melted, then reduce to a low heat
Sift flour a baking powder together add into the water mixture stir rapidly to form a thick smooth paste (Roué)
Cook for a few moments until the mixture leaves the sides of the pan, then tip into a mixing bowl
Using a food mixer (speed 1) or wooden spoon gradually mix in the eggs until you have a smooth slightly firm paste
Place dessertspoon full of mixture in a mound onto a clean grease free baking tray leaving spaces in-between the choux as it should expand to 3 times its size in baking
Bake in a pre heated oven at 220c until light golden brown, leave to cool ready for decoration
Sweet Variation ideas:
Whipped Fresh cream with traditional chocolate toping
Whipped Fresh cream with slices of fresh or tined fruits
Try a mixture of whipped cream and custard with a light dusting of icing sugar and cocoa powder on the top
Savoury variation ideas:
Cut in half and place a small bed of lettuce inside then dress with meats and other salads, tuna fish, cheddar cheese, blue cheese mixed with fine chopped celery, sliced eggs or egg mayonnaise, coleslaws
For the diet concuss you could use Low Fat Cottage Cheese or just salad vegetables
Use as a meal starter, using an attractive glass with a prawn cocktail filling, salmon or even with a pate filling decorated with a little crisp green salad
Fried variation idea:
Fried choux pastry makes an excellent dessert, place into an attractive glass and drench liberally with Rum, Brandy, Whisky or Liquors then top of with whipped fresh cream, chocolate chips or crushed nuts, you can even fill the pastry with your favourite ice cream
The variations of fillings can be as wide as your imagination
For choux éclairs make a sausage length of the mixture using a piping bag and bake in the same way
For mini dry biscuit choux put teaspoons of the mixture onto the baking trays and sprinkle the tops with white or black sesame seeds, parmesan cheese or even chopped nuts but bake in slower oven at (180c) until golden and crisp, store in air tight container
Choux pastry can also be fried; scrape dessertspoons of choux mixture into a wok of pre heated oil of 180c using wood spatulas to turn the products over so fried evenly on both sides until golden, remove from oil and place onto kitchen towel to drain and cool then decorate
Any questions please always ask