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Make the Choux Pastry:
In a saucepan, bring the water, butter, and salt to a rolling boil.
Remove from the heat and immediately stir in the flour all at once.
Stir vigorously with a wooden spoon until the mixture forms a smooth ball.
Return the pan to the heat for 1 minute, stirring constantly, to dry out the dough slightly.
Transfer the dough to a bowl and let it cool for a few minutes.
Gradually beat in the eggs, one at a time, until the dough is smooth and glossy.
Pipe small mounds of dough onto baking sheets lined with parchment paper.
Bake in a preheated oven at 200°C (400°F) for 15 minutes, then reduce the temperature to 180°C (350°F) and bake for another 10-15 minutes, or until golden brown and hollow-This recipe combines the delicate crispiness of choux pastry with the refreshing sweetness of fresh berries and creamy filling.
Ingredients:
For the Choux Pastry:
125ml water
50g unsalted butter
75g plain flour, sifted
4 large eggs, lightly beaten
Pinch of salt
For the Cream:
250ml double cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
For the Filling:
200g mixed fresh berries (strawberries, raspberries, blueberries)
1 tablespoon icing sugar (optional)
Instructions:
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