Choux Pastries
Choux buns filled with a butter cream made on a milk pudding, the tops dipped in chocolate glaze.
Steps
1. Bring the margarine and water to the boil, take off the heat, tip in the flour and beat hard until the dough comes away from the spoon.
2. Beat in the eggs one at a time, mixing until smooth after each.
3. Heat the oven. Put the dough on a hot baking sheet with a teaspoon.
4. Bake at 200–250 °C for 15–20 minutes without opening the oven, then finish on the lowest heat.
5. For the cream, cook the milk and flour into a thick pudding and cool it. Beat the butter with the sugar, adding the pudding a little at a time, and add vanilla.
6. For the glaze, bring the sour cream, cocoa and sugar to the boil and add the butter.
7. Pipe the cream into the pastries and dip the tops in the glaze.
More in this category
“Black Prince” Cake
A plain and a chocolate layer, broken up and mixed with a sour cream and walnut cream, piled up under a glaze.
“Jelly” Cake
Cubes of sponge and coloured jelly set in a sour cream and gelatine cream.
“Monastery Hut” Cake
Cherry-filled tubes of sour cream pastry with a sour cream cream.