Choux pastry/cream puffs/eclairs - they have many names - but common to them all is that this egg-rich dough is extremely delicious.
Recipe for shrovetide buns made from choux pastry
Cream Puffs/Eclairs – They go by many names – but what they all have in common is that this egg-filled dough is extremely tasty.
Previously, I baked my choux pastry at 230 degrees, but I have found that they hold their shape better with a little more time at 200 degrees instead.
Servings: pc.
Shrovetide Buns made from Choux Pastry
Choux pastry/cream puffs/eclairs - they have many names - but common to them all is that this egg-rich dough is extremely delicious.
Ingredients
Choux Pastry
- 300 gram Water
- 150 gram Butter
- 165 gram Wheat Flour
- 4 gram Vanilla Sugar
- 5 pcs. Egg
Pastry Cream
- Cake Cream 1 packet Dr. Oetker
- 0.5 l Whole Milk
- 12 gram Vanilla Sugar
- Lemon Zest From one whole lemon
- 0.25 l Whipping Cream
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit)
- Pour water and butter into a pot and bring it to a boil
- Add flour and vanilla sugar to the pot and mix it into a dough (use a whisk).
- Remove the pot from the heat and let it cool until you can touch it (about 5 minutes)
- Crack 1 egg into the pot and mix it with the dough (use a spatula)
- Crack another egg into the pot and whisk
- Continue until you have used all the eggs
- Whisk until the dough comes together and looks shiny and smooth - if the dough isn’t shiny and sticky, add an extra egg
- Put the dough into a piping or freezer bag and cut a 2 cm hole in it.
- Pipe the dough onto a baking sheet in circles or dollops with a diameter of 4-5 cm (if the pastries have peaks, smooth them down with a wet finger)
- Bake them in the oven for about 30-35 minutes – keep an eye on the color
- When they come out of the oven, quickly make a hole in them to let the steam out
- Let them cool on a rack
- Make a pastry cream (see the package) and add lemon zest and vanilla
- Whip the cream until it is light and mix it with the pastry cream
- Fill them with cream and decorate with icing
Notes
I forgot to take a picture of the decorated Shrovetide buns.