It’s been a long time since I made choux pastry. So long my grownup children were still in primary school!!
I didn’t plan on making anything today, possibly an evening meal but nothing special.
I dreamt of chocolate last night, chocolate eclairs to be precise, why, I have no idea.
New eggs were delivered with the milk by my lovely milkman early morning, I’ve always flour in the store cupboard. But I’d used the last of the chocolate in my Wholemeal chocolate cake on Tuesday and I’ve not normally got cream in the house.
Hubby needed some diy items this morning so I hitched a ride to the store, making sure I’d got my face mask.
He dropped me off and headed to his own destination. I hurried around the store collecting what I needed, plus pet food and a new baking liner sheet that said it saved on waste because I could use it again and again (I let you know).
I arrived at the till loaded my goods, packed my goods. Then discovered I’d left my wallet on the table at home next to the laptop where I’d been on line shopping. I lucky had just enough cash.
Take 2oz butter, 1/4 pint water and put in a pan to melt. Then add in on go, 2.5 oz of plain flour. When fully mixed and it looks like play-doh , remove from heat and rest while you beat two eggs.
Slowly add the eggs to the mix, beating all the time until shiny.
This is choux pastry and what you do next decides what you make, pipe, drop or spread into shapes
Bake at 200c for as long as it takes for them to rise and brown. Mine took 33mins.
Leave to cool on a rack.
When cool, slit open and fill with what you fancy, whipped cream, thick egg custard, flavoured custard or cream. Fill it with real stuff, on canned spray cream or something artificial, that would be a waste of your time. Food has to be real, not perfect just real and wholesome.
I then topped with melted chocolate. To get chocolate right without the fuss, melt half the chocolate either in a bowl over a pan of very hot water or in a microwave, but only a little at a time as you can very quickly burn it. Once the chocolate is smooth, break the in melted chocolate, one piece at a time, into the melted chocolate and stir until melted, keep doing this until the chocolate is started to thicken. This is a form of tempering, which stops it going milky when set.
Spread the chocolate over the filled choux shapes. Allow to set then eat.
A quick tasty supper
Chop any root vegetables. I cooked swede, parsnip, carrot, beetroot and potato. I chopped into shapes that would help them to cook at the same time. Carrots, swede and beetroot take longer than potatoes and parsnips so need to be cut into smaller shapes.
Place in a baking tray, cover with a sprinkle of oil and salt.
Place in a hot oven and roast. I added sausages to the potatoes but you could eat the roasted veggies without meat.
Cook for about 30 minutes
Serve with green vegetables