Choux Pastry 101

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 Recently I got to spend an afternoon with Jeremy and he taught me how to make Choux Pastry! Choux is a light pastry dough made from eggs, flour butter and water.

You can the dough to make a few different things like éclairs, french crullers or even churros!

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Jeremy had already prepped a few different fillings of us to fill our Choux with, we just had to get them all ready into the squeeze bottles.

This one was a fruit filling, we also had pastry cream, chocolate ganache, and we flavoured some whipped cream: blood orange, and cinnamon.

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Here we are making the Choux pastry.  We melted the butter, and then added it to the flour, egg and water.

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We mixed it up with a hand-mixer until it became a real thick texture.

Time to pipe the dough onto the pan!

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Jeremy showed me how to make the nice little round Choux shapes.  It really takes some practice. Mine weren't as consistent as Jeremy's!

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We topped the Choux with another layer of dough (Streusel) that would give it texture once it was baked.

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Now into the oven!!

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Once the were baked, I just had to try one to "make sure" that they were ok!!

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Decorating them was the best! Jeremy had set out up a station and we had lot of options.

We did some more traditional looking cream puffs, like the one above.

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And then I had a wicked idea!! It kind of started with wanting to make Choux Snowmen. Ending up with some Choux Ladies!!

I even gave them lipstick and necklaces!!

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Reading this is probably making you really want to have some Cream Puffs now!!!

Guess What!?

YOU CAN GET SOME THIS SATURDAY AT: HAWKERS MARKET

The Food Gays, Jeremy and Adrian are setting up a booth called CRAQ!

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There will be 3 flavours of CRAQ! to choose from:

1: Strawberry Cheesecake: Made with a fresh cheesecake filling, topped with fresh locally picked strawberry slices!

2: Espresso Viennese: Made with an East Van Roasters Espresso pastry cream, and topped with a sweetened condensed milk glaze, chocolate shavings and crispy chocolate pearl.

3: Coconut Blood Orange: Coconut Pastry Cream infused with Blood Orange, dusted with freeze dried mandarins and coconut shavings.