Free Cooking Recipes

MAKES 12

CHOUX PASTRY:
11/4 cups (10 fl oz, 310 ml) water
4 oz (125 g) butter
11/4 tablespoon sugar
1 1/4 cups (5 ox, 250 g) all-purpose (plain)flour
4 eggs
CUSTARD FILLING:
20 fl ox (600 ml) milk
2 tablespoons sugar
1/2 ox (15 g) butter
4 tablespoons cornstarch (cornflour)
3 drops vanilla extract (essence)
3 drops yellow coloring
2 large eggs
DECORATION:
4 oz (125 g) chocolate
2 oz (60 g) toasted flaked almonds

Directions:

1. Choux Pastry: 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. 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 mixture a quarter at a time and beat well until a satin-like sheen develops.
2. Pastry rings: Preheat oven to 400°F (200-230°C, Gas Mark 6-8). Grease a baking sheet (oven tray). Take a 2 inch (5 cm) pastry cutter, dip the edge in flour, then mark circles on sheet. 2 inches (5 cm) apart. Pipe the pastry with a 1/2 inch (1 cm) plain tube in a forcing bag, piping around the edge of the marked ring on the sheet. Sprinkle with water. Bake for 20 minutes in the hot oven then reduce heat to moderate (350-375°F, 180-190°C, Gas Mark 4-5) for 5 minutes. The rings should be crisp, light and golden. Remove from baking sheet to a wire cooling tray.
3. Custard filling: Put 15 fl oz (450 ml) milk, sugar and butter in a saucepan and bring to a boil.
4. Blend cornstarch with remaining milk, vanilla extract and yellow coloring. When milk has boiled lower heat, pour in blended cornstarch and stir with a whisk or wooden spoon until thickened and smooth. Remove from heat, cool for 2 minutes. Pour lightly beaten egg into custard and mix till smooth.
5. To finish Custard Rings: Slice choux pastry rings through middle. Pipe custard on top of base with a 1/2 inch (1 cm) tube. Melt chocolate in a heatproof bowl or in top of double boiler over simmering water, dip smooth side of top of ring into the melted chocolate, place on top of base and sprinkle with toasted almonds.