- 250ml Water
- Pinch Of Salt & Sugar
- 100g Butter
- 125g Strong Flour
- 4 Large Eggs
- 200g Of Creme Fraiche
- 160g Of 70% Chocolate
- 250g Of White Fondant Icing
- 200ml Of Strong Coffee
‘Choux pastry? You’re having a laugh.’ No, we’re not actually; it’s not as hard as it looks. Well, that’s what Great Irish Bake Off Finalist 2013, Will de Korte, is telling us. Let’s give it a go and find out, shall we? These are basically profiteroles but way nicer. They’d would be a fantastic one for treating the mammy, and conveniently enough, Mother’s Day is only around the corner. Time enough to give it a go, and if you make a total bollocks of it, give it another go and have it perfect by March 30th. This recipe makes 20. Take it away Will…
Assemble the ingredients, you can pick up fondant icing in most supermarkets these days, so don't be worrying there. Lash on the oven to 220c/200c fan/425F/gas mark 7.
Bring the water, butter, salt and sugar to the boil.
Throw in your flour and stir like crazy for 2 mins until the mixture comes away from the sides of the pan. This is called the ball stage! Allow to cool for 5 mins.
Lightly whisk the eggs in a jug and start slowly beating in to the flour mixture a little at a time. It will look sloppy but beat those eggs in with a wooden spoon going as fast as you can. You might not need all the egg, I always have about 2 teaspoons of egg left over. You know you are done when it drops cleanly of the wooden spoon but not runny.
Fill a piping bag with the choux and pipe on to a baking tray lined with baking paper.
Before you pop them in an oven with a wet finger tap down the points on the piped choux. Bake in the oven for 30 mins.
Once baked prick the base of each choux to let the steam out. Cool for 30 mins.
Knock up your filling by whisking the creme fraiche in to melted chocolate. To melt chocolate I use the microwave, start it off for 1 minute, take out and stir, bunging it back in for 30 second intervals until melted, stirring each time.
With a sharp knife make the hole in the base a little larger. Fill a piping bag with the choc filling and pipe inside.
In a frying pan melt down the fondant icing with the coffee on a medium heat, this will take 10 mins approx.
Dip each choux in the coffee fondant.
Finish off by drizzling over some melted chocolate.
Holy shazbot, they look good.