Page 38 - Englosh Version
P. 38

Recipe






              Choux Pastry:


              150 ml Water
              65 g Plain Flour
              50 g Unsalted Bu�er
              2 Medium Eggs
              Pinch of Sugar
              Pinch of Salt


              Vanilla Mascarpone Cream


              250 g Mascarpone
              75 ml Double Cream
              1 tsp Vanilla
              2 tbsp Icing Sugar

              Chocolate Sauce


              100 ml Double Cream
              150 g Milk Chocolate
              Grams - Ounces

              INSTRUCTIONS



              For the Choux Pastry


              - Preheat your oven to 200C/180C Fan, and line a large tray with parchment paper.

              - Bring the water, Sugar, Salt and Unsalted Bu�er to the boil in a pan over a medium heat.


              - Remove from the heat as soon as it boils, and add in ALL of the flour in one go.

              - S�r like crazy and beat for about 15 seconds or so �ll a smooth ball shape is formed and it's coming
              away from the edge of the pan. If it doesn't come away, cook the mixture on a low heat for a li�le
              longer and try again.


              - Leave the mixture to cool for five minutes or so, off the heat.












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