Gemma's Sweet Choux

Gemma's Sweet Choux


Adapted From Edmonds


1 cup flour
Pinch salt
1 cup cold water
80g butter, cubed
3 large eggs, lightly beaten


Sift flour and salt onto a piece of paper. Place the water and butter into a saucepan and heat until butter melts.

Bring liquid to a rolling boil then roll the piece of paper and quickly shoot in the flour all at once. Remove the pan from the heat and beat just enough to bring the mixture together into a smooth dough.

Turn the mixture into a bowl and leave to cool for 10 minutes. With an electric mixer, beat the eggs, in small amounts, into the cooled mixture. Continue beating until the mixture is very glossy.

Preheat oven to 200°C. Line two baking trays with non-stick baking paper. Place or pipe mounded spoonful’s on to prepared baking trays. Sprinkle trays with cold water to create steam during cooking as this will help the choux puffs rise up.

Bake for 15 minutes until puffed, then reduce oven to 180°C and cook for a further 30 minutes until dry inside and golden brown.

Remove from the oven and using a wooden skewer, pierce a hole in the base of each choux puff. Cool on a wire rack. once cold, pipe desired filling into the holes to fill choux puffs and decorate as desired.

Filling my pastry

My filling was a whipped cream with an almond praline crushed inside to add crunch.

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.

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