Choux buns
Makes approx. 12
250 ml water
50 g butter or margarine
A pinch of salt
170 g plain flour
4–5 eggs
1 tsp baking powder
Filling:
500 ml double cream
A little caster sugar
4 tsp vanilla sugar
1 x 300 g tin or mandarin oranges or
300 g fresh raspberries or strawberries
Method:
1. Place the water, butter or margarine
and salt in a pan and bring to the boil.
Add the flour and mix to a smooth ball.
As soon as the base of the pan turns
white, transfer the dough from the pan
into a large bowl.
2. Mix in the eggs one at a time, until
the dough stands up in satiny peaks.
Finally, fold in the baking powder.
3. Flour a baking tray. Using two
teaspoons or a forcing bag, arrange
mandarin-sized dollops of the mixture
on the baking tray and bake straight
away until golden.
4. Whilst still warm, cut the puffs
horizontally across the middle with a
pair of scissors. Remove and discard
any of the centre that is still moist. Wait
until the puffs have cooled down before
filling them.
5. Beat the cream and vanilla essence
with the caster sugar until stiff peaks
are formed. Stir in the drained
mandarins, raspberries or strawberries
and then fill the puffs.
Use one of the following functions:
Automatic
/ Baked goods / Choux
buns
Baking duration: approx. 37 minutes
or:
Fan plus
Temperature: 160–180 °C
Shelf level: 1 and 3
Baking duration: 35–45 minutes
or:
Conventional heat
Temperature: 180–200 °C
Shelf level: 2
Baking duration: 35–45 minutes
Tip
Creamy custard also makes a delicious
filling.
Make 250 ml custard of thick custard
with 30 g of sugar. Cool, stirring
occasionally to prevent a skin forming.
Whip 500 ml cream with 2 tsp vanilla
sugar and 2 tbsp caster sugar. Beat
the custard until creamy, then fold in
the whipped cream. Fold in 500 g
quartered strawberries, and spoon into
the choux buns.
Baked goods
61
Summary of Contents for H 5081
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