Mumbai: The most special thing about choux pastry is that it doesn’t demand great pastry skills. The tricks are simple to make these lightest, crispiest and airiest of pastries.
Chef Sanjana Patel at La Folie Patisserie shares two of her choicest choux recipes.
Choux Profiterole - Peanut butter sea salt caramel
Ingredients
Choux pastry dough
190 gm milk; 190 gm water
7 gm sugar; 7 gm salt
170 gm butter; 200 gm flour; 340 gm eggs
Method
Melt in water, the salt, sugar and the butter in small pieces and bring to boil
Remove from the flame and add the sifted flour.
Mix well with a spatula until the mass removes from the sides of the casserole
Pour into a bowl.
After the eggs have been beaten briefly, add little by little until the dough is smooth and soft
To pipe use pastry bag with pastry tip onto a lightly buttered baking sheet.
Egg wash and streak with a fork.
Bake them for 20-25 minutes at 180°C/200°C depending on the size of the pieces and make sure not to open the oven door while baking, as it would make the air escape and flatten dough.
Ingredients
Fondant Cream for choux
200 gm fondant liquid
10 gm glucose
5 gm cocoa butter
Colourant gel or liquid as per desire
Melt and mix glucose,cocoa butter and fondant with colour
Peanut butter caramel cream filling
100 gm Hershey’s caramel sauce
2 gm sea salt
30 gm peanut butter
Whisk Hershey’s caramel sauce with sea salt and peanut butter
Assembly
Pipe caramel in the choux pastry. And garnish with melted fondant and drizzle with chocolate sauce.
Rose and Raspberry Eclair
Ingredients
Choux pastry dough
Please see above for recipe.
Pipe 11cm long line of choux pastry dough with nozzle no. 12 round tip. Brush with egg wash and bake at 180°C for 20mins.
Cream Chantilly
200 gm cream; 100 gm mascarpone
20-25 gm rose paste; 20 gm sugar
Method
Dissolve the sugar and rose paste in lukewarm cream.
Once cooled whip it with mascarpone.
Confiture Raspberry
Ingredients
200 gm fresh raspberries
50 gm castor sugar
5 gm lemon juice
Method
In a pan, combine the raspberries, the sugar and the lemon juice.
Over medium-high heat, bring to a boil, and then quickly reduce heat to low, and allow the mixture to simmer, stirring frequently, until the sugar is fully dissolved, and the mixture thickens in consistency. This will take about 5-7 minutes.
Remove the mixture from the heat and transfer to a bowl, cover and keep in the refrigerator
Assembly
Fill the big choux with raspberry compote and whipped rose cream. Glaze it with fondant and garnish with rose petals, fresh raspberries and edible shimmer dust.
