FEATURE
RAINBOW CHOUX PASTRY By Sofia Gallo
Ingredients: For the Choux Pastry: 60ml of milk 60ml of water 50g of unsalted butter 1/4 tsp of salt 2 large eggs 75g of plain flour For the Craquelin: 50g of butter 50g of demerara/cane/granulated sugar 50g of plain flour Favourite food colouring For the Filling: Double cream - quantities will vary Vanilla paste to taste This recipe will make about 10 to 15 choux buns depending on the size.
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Method: Prepare your craquelin first. Cream the butter and sugar together, add the flour, your favourite food colouring and create a soft dough ball. Place this between two pieces of parchment paper and roll out to a thin layer. Place in the fridge until later. For the choux pastry, in a saucepan place your water, milk and butter and let simmer on a medium heat without allowing the butter to boil. Once the butter is melted add your salt and your flour in one go. Combine with a spatula, until the flour is all incorporated and a patina is created at the bottom of your saucepan. Turn the heat off and place the mixture in a different bowl and allow to cool down before adding your eggs. This process can be done in a stand mixer, and you can cool down the mixture by whisking the dough with the beater. Cibare Magazine
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