Choux pastry is a lot less difficult than you might think and more fulfilling when you upload the flour,aIt isall bureaucracy aand an easy ball within seconds.
Prep time: 20 minutes
Baking time: 30 minutes
Decorating time: 15 minutes
Makes: 24-30
For the choux
85g unsalted butter
225g water
Pinch of salt
50g undeniable flour
50g strong white flour
three medium eggs
Plus
Filling of your choice (e.g., whipped cream with delivered icing sugar and flavoring or creme diplomat)
200g darkish chocolate, melted
Chocolate sprinkles (for hedgehog lower back)
Round chocolate sprinkles (for hedgehog nostrils and ears)
Black meals dye
Vodka or gin
Preheat the oven to 200C/180C fan/400F/gasoline mark 6. To make the choux pastry, chop the butter and add it to a small saucepan with water and salt. Heat until the butter has melted and the mixture is starting to bubble. Meanwhile, weigh out each flour in a separate bowl. When the butter mixture is bubbling, remove it from the heat and add all the flour. Stir with a wooden spoon until it forms a smooth ball that effortlessly attracts away from the sides.
Transfer to the bowl of a stand mixer equipped with a paddle attachment. Leave to cool for 5 to 10 minutes. Add eggs separately, mixing slowly after every addition until combined. Whisk the third egg in a separate bowl and add step by step, a tablespoon at a time, mixing well after every addition, until the dough is sleek and a “v” remains while you elevate a spoon out.
Transfer to a piping bag and reduce a medium-length tip. Pipe 24-30 small shapes onto a baking tray (or two) lined with greaseproof paper – squeezing firmly at a 45-degree perspective and then slowly pulling across and squeezing less. One facet of every form has to be taller than the opposite. Remember that the choux can be two or three instances as big once baked. You can bake the trays separately: the piped choux pastry will be great waiting.
Bake for 10 minutes, then flip down the temperature to 180C/160C fan/350F/gasoline mark 4. Bake for 20 minutes. Don’t open the oven until a minimum of 25 minutes have passed to avoid the pastry deflating. When baked, right away, pierce every choux bun underneath to let the air break out.
Allow to cool, then prepare your filling and pipe it inside. Decorate by masking three-quarters of each bun with melted chocolate, observed through chocolate sprinkles. Paint the faces with food dye mixed with a little alcohol. Use spherical chocolate sprinkles for the noses and ears, sticking them on with extra melted chocolate.
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