Peach Cream Puffs.
I had some double cream in the fridge that needed to be used ASAP so I decided to make some Cream Puffs and a Millefeuille.
Choux pastry may look hard to make but it's rather easy, I even find it more easy to make then the basic sponge cake. The trick is to get the oven at the right temperature and NEVER open the oven to take a peek in the middle of baking them, that will let the hot air out of the oven and they will turn out flat.
Peach Cream Puffs (makes 10)
INGREDIENTS
Choux pastry
50g unsalted butter
90g (3/4 cup) plain flour, sifted twice
185ml (3/4 cup) water
3 eggs, lightly beaten
Filling
Can of peach slices
250 - 300ml cream, whipped
2 tbsp icing sugar
1 tsp vanilla essence
Pre-heat the oven to 210C (415F), lightly grease two baking trays. Put the butter and water in a pan and stir over a medium heat until the mixture comes to a boil. Remove from heat and add in the flour to the butter mixture, quickly beat with a wooden spoon until the mixture comes together, forms a ball and leaves the side of the pan if not return to a low heat while beating until it does.
Transfer mixture to a bowl and leave to cool slightly, beat to release any remaining heat. Gradually add the beaten egg, about 1/3 at a time, beat well after each addition times. the mixture should thick and glossy.
Spoon heaped teaspoons of the mixture onto the baking trays, leaving room for spreading. Bake for 20 - 25 minutes, remove and use a skewer make a small hole in the base of each puff. Return to the oven for another 5 minutes to dry out. Remove and cool on a wire rack.
For filling whisk the cream, icing sugar and vanilla essence until firm peaks form.
Cut the puffs in half, fill bottom half with cream and a slice of peach then place top half on top. Sprinkle icing sugar over the creams puffs and enjoy!
The Mixed Fruit Millefeuille was easy to make because I used ready-made puff pastry and a can of mixed fruits. The hardest part was opening the can. ;)
Choux pastry may look hard to make but it's rather easy, I even find it more easy to make then the basic sponge cake. The trick is to get the oven at the right temperature and NEVER open the oven to take a peek in the middle of baking them, that will let the hot air out of the oven and they will turn out flat.
Peach Cream Puffs (makes 10)
INGREDIENTS
Choux pastry
50g unsalted butter
90g (3/4 cup) plain flour, sifted twice
185ml (3/4 cup) water
3 eggs, lightly beaten
Filling
Can of peach slices
250 - 300ml cream, whipped
2 tbsp icing sugar
1 tsp vanilla essence
Pre-heat the oven to 210C (415F), lightly grease two baking trays. Put the butter and water in a pan and stir over a medium heat until the mixture comes to a boil. Remove from heat and add in the flour to the butter mixture, quickly beat with a wooden spoon until the mixture comes together, forms a ball and leaves the side of the pan if not return to a low heat while beating until it does.
Transfer mixture to a bowl and leave to cool slightly, beat to release any remaining heat. Gradually add the beaten egg, about 1/3 at a time, beat well after each addition times. the mixture should thick and glossy.
Spoon heaped teaspoons of the mixture onto the baking trays, leaving room for spreading. Bake for 20 - 25 minutes, remove and use a skewer make a small hole in the base of each puff. Return to the oven for another 5 minutes to dry out. Remove and cool on a wire rack.
For filling whisk the cream, icing sugar and vanilla essence until firm peaks form.
Cut the puffs in half, fill bottom half with cream and a slice of peach then place top half on top. Sprinkle icing sugar over the creams puffs and enjoy!
The Mixed Fruit Millefeuille was easy to make because I used ready-made puff pastry and a can of mixed fruits. The hardest part was opening the can. ;)