OMDB - choux pastry for numpties this way pliz

[BoysAreLikeDogs]

Wow OMDB I went away from the competative cake thread for half an hour and missed this! Brilliant, I will have a go later and impress DH with my fluffed up golden balls

Flaminbo definately try them, you will never bother buying them again, even kids can help!

Once full of cream dip the tops in melted chocolate or chocolate and butter mixture. I prefer just chocolate tbh.

Also, you can vary the flavour of the cream, adding vanilla, coffee, lemon zest etc

farking ell we had a power cut this morning and I just spent a good while flapping over resetting the time so that the flippin thing starts

ok

oven on, pre heating

pastry looks erm a bit flabby but silky, not in a ball any more but lurking like a v thick sauce

arf at profiterole swans

Ok, may well try them tomorrow afternoon, or on Sunday. Will report back.

hah ha ha at my typo of lurking in the pan, instead of looking

omg injecting cream

htf do I do that?

ah well, I'll worry about that once my balls are golden

fanaaaaar

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

Boys

You get a suitable man ti inject the cream

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

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

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

or you can make a Paris-Brest

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

okay

17 blobs on 2 baking sheets

cmon oven cmon hurry up get to temp

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.

erk

fan oven

should I turn down a bit omdb?

or serve with roast beef instead of yorkshire pudding

yes boys, turn down a tad and watch

okay

in they go

omg

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.

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

I made a ten egg tirmaisu the other week

whacked up temp

they are risen and starting to colour up

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