These take a little practice and some patience too, but they are well worth the effort!
Pastries:
1 Cup water
2 ½ oz butter
1 Cup plain flour (sifted)
Pinch salt
4 eggs (3 if you use Jumbo)
1 teaspoon grated orange rind (optional)
1 teaspoon grated lemon rind (optional)
Filling & Chocolate sauce
Heavy Whipping Cram
¼ C Sugar
1 C Powdered sugar
Hot water
Cocoa
Butter (melted)
Pastries:
Place water and butter in sauce pan over low/medium heat until butter is melted. Bring to boil, quickly add sifted flour and salt, stir quickly until mixture forms a ball and leaves side of pan. Remove from heat immediately, let mixture cool slightly. 3-5 minutes.
Place mixture into metal or glass mixing bowl. Beat on low/med speed with electric mixer – add eggs one at a time. Beat well after each egg. Mixture will be thick, smooth and glossy. If using Jumbo eggs, you may only need to add two and one white (total of three) the key is to have the mixture smooth, glossy and thick.
Drop rounded teaspoon full of mixture onto greased oven trays. I use baking paper instead. Bake 10 minutes at 400*. Reduce heat to 370* (without opening oven) and cook for another 35 minutes, until golden brown.
Allow to cool completely on wire racks before filling. Fill with cream and frost top with chocolate.
Filling:
Whip heavy cram with electric mixer. Add sugar a spoonful at a time until cream start to stiffen. Use piping bag to fill each pastry with cream.
Chocolate Sauce:
Pour powder sugar into mixing bowl. Add melted butter and hot water. Mix well. Sauce will be think. “frost” the top of each filled pastry.
Chill for one hour. Serve cold. ENJOY!
1 Cup water
2 ½ oz butter
1 Cup plain flour (sifted)
Pinch salt
4 eggs (3 if you use Jumbo)
1 teaspoon grated orange rind (optional)
1 teaspoon grated lemon rind (optional)
Filling & Chocolate sauce
Heavy Whipping Cram
¼ C Sugar
1 C Powdered sugar
Hot water
Cocoa
Butter (melted)
Pastries:
Place water and butter in sauce pan over low/medium heat until butter is melted. Bring to boil, quickly add sifted flour and salt, stir quickly until mixture forms a ball and leaves side of pan. Remove from heat immediately, let mixture cool slightly. 3-5 minutes.
Place mixture into metal or glass mixing bowl. Beat on low/med speed with electric mixer – add eggs one at a time. Beat well after each egg. Mixture will be thick, smooth and glossy. If using Jumbo eggs, you may only need to add two and one white (total of three) the key is to have the mixture smooth, glossy and thick.
Drop rounded teaspoon full of mixture onto greased oven trays. I use baking paper instead. Bake 10 minutes at 400*. Reduce heat to 370* (without opening oven) and cook for another 35 minutes, until golden brown.
Allow to cool completely on wire racks before filling. Fill with cream and frost top with chocolate.
Filling:
Whip heavy cram with electric mixer. Add sugar a spoonful at a time until cream start to stiffen. Use piping bag to fill each pastry with cream.
Chocolate Sauce:
Pour powder sugar into mixing bowl. Add melted butter and hot water. Mix well. Sauce will be think. “frost” the top of each filled pastry.
Chill for one hour. Serve cold. ENJOY!
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