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!

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.

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

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

Time to pipe the dough onto the pan!

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!

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

Now into the oven!!

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

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.

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!!

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!

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.