choux pastry

 

 

 

Ingredients
Butter 50 gm
Flour 60 gm
Water 125 ml
Salt a pinch
Sugar a pinch
Eggs 2
Fresh cream 500 gm
Temper chocolate 500 gm



Method
Boil butter, water salt and sugar.
Add flour & mix it nicely (there should not be any lump)
Let it cool down then add egg one by one.
Bake @ 200C for 5 for minute then reduce the temperature to 160 C &dry 10 to
12 minute.
When they r cool fill it with wiped cream decorate it with temper chocolate.

TIPS
·All the flour must be added at once so it cooks evenly. Beat vigorously
until them mixture is smooth and comes away from the side of the pan. Do not
over-beat.

·The amount of egg required varies with each batch. It depends how big the
eggs are and how much egg the flour absorbs. Too much egg will make the
choux rise unevenly and spread. Not enough egg and the choux will be stodgy.

·Set the mixture aside to cool slightly so the eggs don't cook when they
are beaten in.
 

Pineapple Cream Pastry

Ingredients for sponge
Eggs 4
Caster sugar 4 ounce
Flour 4 ounce
Baking powder 1 tsp
Vanilla essence 1 tsp
Ingredients for filling
Pineapple tidbits 1 can
Icing sugar 2 ounce
Fresh cream whipped 12 ounces
Pineapple syrup ½ cup
Cherries as required
Method for sponge
Beat 4 eggs and 4 ounce sugar till light and fluffy, add 1 tsp vanilla essence, fold in the sieved 4 ounce flour and 1 tsp baking powder mixture, spread mixture on a well greased 9x9 inches square pan, bake for 25 minutes in a preheated oven of 180 degree C. remove and cool, cut cakes into halves from centre, brush with ½ cup pineapple syrup, spread with 12 ounce whipped cream, top with 1 can pineapple chunks, cover with second half of sponge. Brush with pineapple syrup, top cake with whipped cream, cut into pastries; decorate with swirls of fresh cream, pineapple cubes and cherries, serve chilled.