Step-by-Step Cakes by DK Publishing

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Choux Pastry variations

Chocolate Orange Profiteroles

A delicious twist on the original, heightened by sharp orange zest and liqueur. Try to use dark chocolate

that is at least 60 percent cocoa solids for a bitter chocolate orange taste.

Special equipment

2 piping bags with a^1 ⁄ 2 in (1cm) plain nozzle and

(^1) ⁄ 4 in (5mm) star nozzle
Ingredients
For the choux buns
4 tbsp unsalted butter, plus extra for greasing
(^3) ⁄ 4 cup all-purpose flour, sifted
2 large eggs, beaten
For the chocolate sauce
6oz (150g) good-quality dark chocolate,
broken into pieces
11 ⁄ 4 cups half-and-half
2 tbsp corn syrup
1 tbsp Grand Marnier
For the filling
2 cups heavy whipping cream
finely grated zest of 1 large orange
2 tbsp Grand Marnier
SERVES
6
20
MINS
30–35
MINS
12 WEEKS,
UNFILLED

BAKER’S TIP

Immediately after removing choux pastries

from the oven, it is vital to create a slit in each

to allow the steam to escape. This will result in

an open-textured, dry, and crisp pastry. If you

do not slit the pastries, the steam will remain

inside and the buns will be soggy.

Method

1 Preheat the oven to 425°F (220°C). Grease

2 baking sheets. To make the choux pastry,

melt the butter with 1^1 ⁄ 4 cups water in a pan,

then bring to a boil. As soon as the mixture

comes to a boil, remove from the heat and

add the flour. Beat hard with a wooden

spoon until the mixture is thick and glossy

and comes away from the sides of the pan.

Gradually beat in the egg a little at a time

until the mixture is smooth, thick, and shiny;

it should drop easily off the spoon.

2 Fit the piping bag with the plain nozzle

and pipe walnut-sized rounds, well spaced

apart on the baking sheets. Bake for 10–15

minutes, or until puffed up, then reduce the

heat to 375°F (190°C) and bake for another

20 minutes, or until crisp and golden.

Remove from the oven and make slits in the

sides for the air to escape. Return to the

oven for a few minutes so that the centers

dry out. Cool completely on a wire rack.

Cheese Gougères with Smoked Salmon

These savory choux pastry puffs are a traditional dish of the Burgundy region of France, where they are displayed

in almost every bakery window. Stuffed with smoked salmon, they make sophisticated canapés.

SERVES

8

40–45

MINS

30–35

MINS

Ingredients

5 tbsp unsalted butter, diced, extra for greasing

11 ⁄ 4 tsp salt

1 cup all-purpose flour, sifted

5–6 large eggs

5oz (125g) Gruyère cheese, coarsely grated

For the smoked salmon filling

salt and pepper

21 ⁄ 4 lb (1kg) fresh spinach, trimmed and washed

2 tbsp unsalted butter

1 onion, finely chopped

4 garlic cloves, finely chopped

pinch of ground nutmeg

1 cup cream cheese

6oz (175g) smoked salmon, sliced into strips

4 tbsp milk

Method

1 Preheat the oven to 375°F (190°C). Grease 2

baking sheets. Melt the butter in a pan with 1

cup water and^3 ⁄ 4 teaspoon of salt. Bring to a

boil. Remove from the heat and add the

flour. Beat until the mixture is smooth. Return

the pan to the stove and beat over low heat

for 30 seconds to dry out the dough.

2 Remove from the heat. Add 4 eggs, 1 at

a time, beating after each. Beat the fifth egg

in a separate bowl and add gradually until

the dough is shiny and soft. Stir in half the

cheese. Place 8 x 2^1 ⁄ 2 in (6cm) mounds of

dough on the baking sheets, leaving room

for the dough to spread as it bakes. Beat the

remaining egg and salt. Brush over each

of the puffs.

3 Bring a saucepan of salted water to

a boil. Add the spinach and wilt for 1–2

minutes. Drain. When cool, squeeze to

remove any water, then finely chop. Melt

the butter in a frying pan. Add the onion

and cook until soft. Add the garlic, nutmeg,

salt, and pepper to taste, and the spinach.

Keep cooking, stirring, until any liquid has

evaporated. Add the cream cheese and stir

until the mixture is thoroughly combined.

Remove from the heat.

4 Add two-thirds of the smoked salmon,

pour in the milk, and stir. Mound 2–3

tablespoons of filling into each cheese puff.

Put the rest of the salmon on top. Rest the

lid against the side of each puff and serve.

3 To make the filling, whisk the cream,

orange zest, and Grand Marnier in a bowl

until just thicker than soft peaks. Fill the

profiteroles with the cream using the piping

bag with star nozzle.

4 To make the chocolate sauce, melt the

chocolate, cream, syrup, and Grand Marnier

together in a small pan, whisking until the

sauce is smooth and glossy. Serve the

profiteroles with the hot sauce spooned over.

PREPARE AHEAD The unfilled buns will keep

in an airtight container for 2 days.