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OMDB - choux pastry for numpties this way pliz

(83 Posts)
BoysAreLikeDogs Fri 09-Oct-09 10:15:39

<winnning smile>

overmydeadbody Fri 09-Oct-09 11:36:24

yy just fill the bottom with cream.

Did they stick to the pan? Is that how they lost their bottoms?

Or is it just the shape?

BoysAreLikeDogs Fri 09-Oct-09 11:36:20

sad

on the rack they look like yorkshire puddings

overmydeadbody Fri 09-Oct-09 11:35:32

<<hides stack of profiteroles from Ruby>>

<<offers party rings insead>>

yy bald I will be around later for chocolate sauce instructions. Cannot believe I will miss the birth announcement!

BoysAreLikeDogs Fri 09-Oct-09 11:34:58

aaargh

every single one has a hollow bottom

grrrr

<scratches head>

not enough butter on baking sheets praps?

well I shall not need to skewer them, and I can disguise their misshapeness with lashings of choc

hah

BloodshotEyeballs Fri 09-Oct-09 11:32:39

<<pathetically lurking on thread with excitement waiting for 'birth' annoucement>>

RubyrubyrubysAScaryOldBint Fri 09-Oct-09 11:29:28

Message withdrawn at poster's request.

BoysAreLikeDogs Fri 09-Oct-09 11:28:19

thanks omdb

I heart you

(will you be online later for choc sauce instructions?)

overmydeadbody Fri 09-Oct-09 11:26:38

<<excited>>

overmydeadbody Fri 09-Oct-09 11:26:17

yes deffo, can be stored in airtight tin till tomorrow. They will deflate and look sad and flat, but oonce filled and covered in chocolate they will be fine again.

I have to go to work now, I had a long list of (boring) things to do this morning and have done none of it grin

BoysAreLikeDogs Fri 09-Oct-09 11:25:38

whacked up temp

they are risen and starting to colour up

<dances around kitchen>

BoysAreLikeDogs Fri 09-Oct-09 11:21:19

omdb can I keep in airtight tin uninjected til tomorrow?

I plan to present them in my pampered chef fuck off trifle bowl at family gathering

<ponce>

I made a ten egg tirmaisu the other week

overmydeadbody Fri 09-Oct-09 11:19:57

DO 8 minutes then if they look like they are colouring wack the oven up a bit and do another 8-10, if they are golden before the time is up take them out. It is not an exact science.

BoysAreLikeDogs Fri 09-Oct-09 11:17:40

<scrolls down for timings>

BoysAreLikeDogs Fri 09-Oct-09 11:17:03

okay

in they go

omg

overmydeadbody Fri 09-Oct-09 11:15:55

yes boys, turn down a tad and watch

overmydeadbody Fri 09-Oct-09 11:14:56

or serve with roast beef instead of yorkshire pudding

BoysAreLikeDogs Fri 09-Oct-09 11:14:34

erk

fan oven

should I turn down a bit omdb?

MmeGoblindt Fri 09-Oct-09 11:13:47

oh, I have always wanted to make choux pastry. Will try the recipe soon.

LOL at the lurking pastry. I thought that was deliberate and was impressed with the turn of phrase.

BoysAreLikeDogs Fri 09-Oct-09 11:13:33

okay

17 blobs on 2 baking sheets

cmon oven cmon hurry up get to temp

<drums fingers>

overmydeadbody Fri 09-Oct-09 11:13:30

I once filled them with a filling of ham mixed with cream cheese, mustard, honey and watercress. They where yummy.

overmydeadbody Fri 09-Oct-09 11:12:17

or you can make a <snigger> Paris-Brest

FlamingoBingo Fri 09-Oct-09 11:10:37

<<snigger>>

overmydeadbody Fri 09-Oct-09 11:10:07

OMG boys, you did it!!!!!!

Yes, pastry should not be in a ball once eggs are added

overmydeadbody Fri 09-Oct-09 11:08:43

<snort> Boys

You get a suitable man ti inject the cream grin

Seriously though, you use a piping bag with a metal injecting nozle.

overmydeadbody Fri 09-Oct-09 11:07:30

and, of course, you are not limited to sweet fillings and toppings, they also work well for cases for fillings like cream cheese and smoked salmon, simple things like egg mayonaise or tuna mayonaise, cold chicken maya fillings etc etc and you can use chicken stock instead of water in the recipe for this, or add gratred parmesan to the flour etc

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