Oh wow... I must say this one is just breathtakingly good! I was making the traditional banana pastry, which is also amazing but I wanted a more "Swedish summer" twist on it! The original is as you see it but with mashed banana at the bottom and no strawberries!
Choux pastry
Egg 3pc or 150g
White flour 120g or 2dl
Water 200g or 2 dl
Milk 100g or 1dl
Butter 100 g
Pinch of salt
5 pinches of sugar
Bring to boil; water, milk, butter, salt and sugar. Add the flour and consistently stir until the dough is cooked. You know its cooked when its forming a firm consistency and loosing from the edges and base of the pot. If you have a kitchen aid you use the paddle, otherwise by hand or mixer on low speed. When the dough has cooled down a bit you add the eggs one by one. Let the dough cool down to room temperature and pipe on a silpat or baking paper and bake for approx 20min in 180-200c. NO FAN AND DO NOT OPEN THE OVEN, petit choux's hate air! Cool down on a rack.
ASSEMBELING
Cut the choux pasrtry in the middle and dip the top part in icing made out of icing sugar and a little water. Dust with some icing sugar if you want. Pipe whipped cream mixed with vanilla sugar on the base, add cut strawberries and place lid on top. Drizzle melted chocolate over!
Good luck!!
Comentarios