cookban1.jpg (34132 bytes)

Cream Puff


Choux Pastry
- 130 gm Plain Flour
- 100 gm butter
- 4  Eggs lightly beaten

To finish
- 250 ml  whip cream

1. To make choux pastry, sift the flour into a plate. Put the butter and 300ml water into a sauce pan. Heat gently until the butter has melted, then bring to boil. Remove pan from the heat and immediately tip in the flour. Beat thoroughly with a wooden spoon.
2. Continue beating over a low heat until the mixture is smooth and forms a ball in the center of the pan (take care not to over beat or the mixture will become fatty). Remove from the heat and leave to cool for one to two minutes.
3. Beat in the eggs, a little at a time, adding only just enough to give a piping consistency. It is important to beat the mixture vigorously at this stage. To incorporate as much air as possible.
4. Put the choux pastry in a piping bag fitted with a 1cm plain nozzle. Pipe about 20 small bun shapes on to dampened baking sheet. Alternatively simply spoon the mixture into to small mounds.
5. Bake at 425F or mark 7 for 20 to 25 minutes. until well risen and golden brown. Reduce the oven temperature to 350F or mark 4. Make a hole in the side of each bun then return to the oven for five minutes to dry out completely. Leave to cool on a wire rack.
6. Whip the cream until it just holds its shape. Spoon into the piping bag, fitted with the medium nozzle and use to fill the choux bun through the hole in the side. Alternatively simply split the buns and spoon in the cream. Dust with icing sugar or serve with chocolate sauce spooned over.