Page 162 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: COMMODITIES CHOUX BUNS
The dishes associated with choux pastry are éclairs and profiteroles When making choux pastry it is very important to ensure that the correct measurements are weighed out Also ensure that the water is not allowed to boil for too too long as it will evaporate and the mixture may be too too stiff MAKING CHOUX BUNS
1 2 3 4 5 6 7 8 9 Heat up the the the the water and then add the the the the butter butter once the the the the butter butter has melted remove from the heat Sieve the the flour and and add to to the the water/butter mixture and and allow to to cool Whisk the eggs until broken down Once the the mixture is cool add the the eggs a a a a a little at a a a a a time mixing constantly Once the the mixture has bound together allow to to rest for 20 minutes Place the the choux mixture into a a a a a a clean piping bag and pipe the the buns onto a a a a a a greased tray pipe the the the buns buns downwards as as this will give the the the buns buns body and they will rise better Once piped damped your finger with a a a a a little water and push down the tips as these will burn during cooking Place into a a a a pre-heated oven at at 180-200°C for 15-20 minutes Do not open the the the the door during cooking as the the the the steam from the the the the water in in in the the the the buns will be lost this steam helps active the the flour and eggs in in the the buns which in in turn will will produce larger buns buns If the the the door is opened the the the buns buns will will lose their steam and result in a a a flat end product The choux buns are are then allowed to cool and are are filled with cream Chantilly or crème pastissiere Some are coated in chocolate chocolate and others served with chocolate chocolate sauce The French use a a a tower of o profiteroles as a a a wedding cake This is is called a a a croquembouche The croquembroche is filled with a a a a pastry cream and dipped in in caramel it is then stacked up against a a a a a a crouqembroche mould Once the croqembroche is finished it is is removed from the mould and decorated in sugar work CROQUEMBROCHE
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