Creative Eclairs: Choux Creations

Creative Eclairs: Choux Creations

Ruth Clemens

Language: English

Pages: 60

ISBN: 2:00221940

Format: PDF / Kindle (mobi) / ePub


Creative Eclairs: Choux Creations contains all the choux recipes you need to get started, along with 6 impressive choux creations, ranging from proiteroles and choc-ice hearts through to a choc honeycomb cheesecake and a caramel croquembouche. Bestselling author and former Great British Bake Off finalist Ruth Clemens will show you that you don't have to be a classically trained French pastry chef to make delicious cream cakes for any occasion, including celebration bakes to share. These cake designs look great but are easy to follow and quick to make, with step-by-step advice on piping choux pastry and making sugar flowers and other embellishments to decorate your bakes.

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Chantilly cream can be made a couple of hours in advance and stored in the fridge until needed. 1. Place all the ingredients in a large bowl and whisk 5ml (1 tsp) vanilla bean paste (or the seeds from 1 vanilla pod) V anilla C hantilly cream quantities Double Icing Vanilla (heavy) (confectioners’) bean cream sugar paste 300ml (10fl oz) 30g (1oz) 5ml (1 tsp) 400ml (14fl oz) 40g (11/2oz) 7.5ml (11/2 tsp) 500ml (18fl oz) 50g (13/4oz) 10ml (2 tsp) Tip It is important to only whip the

French chef-to-high-society and cookery writer, Antonin Carême. Said to be the first celebrity chef, he worked his way from lowly kitchen boy to internationally renowned chef, cooking culinary masterpieces for the likes of Napoleon and King George IV. Choux pastry, however, stretches even further back in history to 1540, when Catherine de Medici fled with her entire court when her family were ousted as rulers of Florence. It is widely believed that one of her chefs, Pantarelli, invented a small

the paper draw a circle in pencil 16.5cm (61/2in) in diameter. 2. Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. 4. Reserve 250g (9oz) of the cheesecake filling and Fill a piping (pastry) bag fitted with a 1.5cm (5 ∕8in) open nozzle (tip) with the chilled choux pastry. Pipe a spiral, starting in the centre to fill each of the 16.5cm (61/2in) circles. Spray lightly with vegetable oil and bake in the oven for 1 hour. Allow the discs to cool on the trays for 10 minutes before

in the fridge for any length of time. 3. Pipe balls, 4cm (11/2in) in diameter, 5. Prepare the caramel. Place the sugar, onto a baking sheet lined with non-stick baking (parchment) paper or a silicone liner (bake-o-glide). Hold the piping (pastry) bag 1cm (1/2in) above the tray and pipe until the choux reaches the correct size. Stop squeezing the bag and move the tip quickly away horizontally. Flatten any peaks in the choux with a dampened fingertip, spray lightly with vegetable or sunflower

gives the shapes more movement, helping to make them look less flat and more realistic. You can buy specialist foam trays for this purpose, but the recesses of an empty egg box or tray work equally well. • A tiny dab of water can be used as a glue to stick shapes into place. For more strength, however, you will need to use an edible glue or royal icing. • Gumpaste is a stronger alternative to sugarpaste. You can colour it in the same way but it can be rolled out much thinner and finer than

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