Cream Puff & Churroz

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20131217_160512_副本some Choux Pastry can deep fry to become Churroz! Coat with cinnamon sugar.

Choux Pastry:

150 grams all purposeflour

2 teaspoon granulated white sugar

75g butter, cut into pieces

250 ml water

4  large eggs

1 tsp vanilla extract

Whipped Cream:

1 cup (240 ml) heavy whipping cream(double cream) (35-40% butterfat)

1/2 teaspoon pure vanilla extract

1 1/2 tablespoons icing sugar, or to taste

Garnish:

Powdered (Confectioners or icing) sugar or chocolate sauce

Choux Pastry:Preheat oven to 170 degrees C and place rack in center of oven. 

Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) Remove from heat and, with a wooden spoon, add the flour mixture, sugar & vanila, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Once the dough is lukewarm start adding the eggs (1 at a time) and continue to mix until you have a smooth thick paste. Spoon or pipe mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. 

Bake for 15 minutes and then reduce the oven temperature to  (160 degrees C). Continue to bake for a further 10 to 15 minutes or until the shells are a nice amber color and when split, are almost dry inside. Turn the oven off, 

Whipped Cream:  Cover and chill the bowl and whisk in the refrigerator for at least 15 minutes. When chilled, whip the cream just until stiff peaks form.  In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.

Chocolate sauce – 80-100ml fresh milk or heavy cream, 50g butter & 200-250g semi sweet chocolate. 1 tsp Baleys Cream or vanilla extract (optional), melt on double boil & serve warm.

Cinnamon sugar – 2-3 tbl fine sugar mix well with 1 tsp cinnamon powder.

 

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