Free Cooking Recipes

MAKES 12

CHOUX PASTRY:

1 1/4 cups (10 fl 0z, 310 ml) water
4 oz (125 g) butter
1/2 tablespoon sugar
11/4 cups (5 oz. 250 g) all-purpose (plain). flour
4 eggs
FILLING:
20 fl oz (500 ml) cream
4 tablespoons confectioners’ (icing) sugar

Directions:

1. Put the water, butter and sugar in a saucepan over medium heat. Sieve the flour onto a piece of paper. When the water is boiling and butter dissolved, quickly pour the flour into the saucepan, stirring rapidly with a wooden spoon.
2. Continue until mixture forms a soft ball and leaves the sides of the saucepan. Remove from heat, allow to cool for 2 minutes. Beat eggs slightly, add to the mixture a quarter at a time and beat well until a satin-like sheen develops on the mixture.
3. Preheat oven to 400 450°F (200-230°C, Gas Mark 6-8). Lightly grease a baking sheet (oven tray). Place a 1/2 inch (1 cm) plain piping (icing) tube into a forcing bag. Put the choux pastry into the hag.
4. For cream puffs, pipe small pieces onto the baking sheet about the size of a large walnut at. least 3 inches (7 cm) apart. For eclairs, pipe desired lengths of mixture.
5. Liberally sprinkle the puffs or eclairs and the baking sheet with water. Cover with an inverted roasting pan to keep in the steam.
6. Bake for 20 to 25 minutes in the hot oven, then reduce temperature to moderate (350-375°F, 180-190°C, Gas Mark 4-5) and bake for a further 10 minutes. The puffs or eclairs should be crisp, light and evenly golden. Remove from baking sheet to a wire cooling tray. When cool, cut open across the middle.
7. To fill, whip the cream, pipe into cream puffs or eclairs and sprinkle heavily with confectioners’ sugar.