On the menu today are Classic Cream Puffs! Light airy choux pastry filled with whipped cream, topped with a shiny chocolate glaze..sinfully delightful!
Servings: 40Cream Puffs
Author: Natasha Minocha
90gmsButter, cut into small cubesI used salted butter
1/4tspsaltIf using UNSALTED butter
1cupAll purpose flour
250gmsMOTHERDAIRY cream Thoroughly chilled
Zest of 1 orange
1/2cupDark chocolate (70%)
Preheat the oven to 220 C. Line a baking tray with parchment paper or baking paper.
In a medium sized sauepan, combine water, milk abd butter. Add salt if using UNSALTED Butter. Bring to a full boil. Take it off the heat and add all the flour at once.
Stir vigourously with a wooden spoon until the dough comes together in a ball, away from the sides of the pan. Cool the dough for 2-3 minutes.
Now add eggs, one a time, till the batter is thick, shiny and smooth.
Keep a piping bag ready, fitted with a 5mm piping tip. Spoon the batter into the piping bag. Pipe small balls of dough onto the prepared baking tray. You may need 2 trays for this amount of batter.
Bake at 220 C for 15 minutes. Lower the heat to 190 C and bake for another 10-12 minutes until golden brown.
Take the tray out of the oven, prick the sides of the puffs with a sharp knife. Put the tray back in the oven with the oven door open till the pastries cool down completely.
Pour the chilled cream into the chilled bowl. Mix in the icing sugar and beat the mixture for 8-10 minutes with your electric beater until soft peaks form.
Fold in the zest of an orange. Chill the cream till the puffs are ready and cooled.
Combine the chocolate, MotherDairy cream and butter in a small saucepan over low heat till the mixture is all melted, smooth and shiny. Let it cool for 5-6 minutes.
Once the puffs are cooled, cut them horizontally 3/4 quarters of the way and fill them with the cream. Spoon over the chocolate glaze over each one. Top with some more orange zest. Refrigerate till the chocolate sets. Serve cold. Enjoy!