Some people called me crazy.
Others called me brave.
There was nothing for it............
I took on my ultimate foe........
The one and only Choux Pastry!
Let the battle begin!!!!!!
Ding! Ding! Ding!
O.K. all jokes aside this isn't as difficult as you might think. So long as you follow the recipe ( I got mine from Richard Bertinet's book 'Pastry') very carefully and to the letter.
Its hard work but it is sooooo worth it to see the look of sheer admiration on the faces of your friends and family when they think you pulled off nothing short of a miracle.
So..... I exaggerate slightly but hey, Its my blog and I'll brag if I want to!
Anyway grab this book off the shelves (Tesco's is selling it cheaply at the minute) and have a nosey through it. Loads of hints and tips from a professional and lets face it if I can make Choux pastry and not make a complete hash of it so can you!
One thing I will suggest is that if you think the choux buns are done leave them in the oven for an extra 5 mins just to dry them out a little more and make sure the buns are a really golden brown. if you take them out too early they will go flat and all that hard work has been for nothing. (yes it did happen with the first batch I baked!
Same batch but second lot to be baked I left in a while longer and they turned out great.
Filled them with Crème Patissiere and top them with dark chocolate for profiteroles or be a flash harry and dip them into caramel and make a croquembouche complete with spun sugar.................I plan to do the flash harry option fairly soon so stick around to see what a balls up I make of the whole thing :D
