The Pastry Chef’s Guide by Ravneet Gill

Author:Ravneet Gill
Language: eng
Format: epub
Publisher: Pavilion Books

TIP: TO MAKE FRENCH-STYLE BEIGNETS, DEEP-FRY SMALL BALLS OF CHOUX FOR 3–4 MINUTES BEFORE COATING IN SUGAR AND SERVING WITH A HOT CHOCOLATE SAUCE FOR DIPPING.

Craquelin for perfect choux buns

You know those professional looking choux buns you see online? Do you wonder how they look so perfectly uniform? HERE’S YOUR ANSWER. It’s basically a sugar dough topping that you place on top of your choux before baking and boom – it helps them rise evenly and creates a great crunchy top.

Makes enough for 24 choux buns

80 g/2¾ oz/½ cup minus 1 tbsp demerara (turbinado) sugar

90 g/3 oz/⅔ cup plain (all-purpose) flour

80 g/2¾ oz/¾ stick unsalted butter, softened

1 x batch Choux Pastry

1. Put the sugar, flour and butter in a bowl and mix together by hand or in a stand mixer with the paddle attachment to form a paste.

2. Roll the paste out between two sheets of baking parchment and chill in the fridge for 1 hour.

3. Preheat the oven to 200°C fan/220°C/425°F/gas mark 7.

4. Pipe 24 rounds of choux paste (4 cm/1½ inches in diameter) onto two baking sheets lined with baking parchment.

5. Using a round cutter, cut out circles of craquelin the same diameter as your choux and place them directly on top.

6. Bake in the oven for 15–17 minutes. Do not open the oven door but turn the heat down to 165°C fan/185°C/365°F/gas mark 4 and bake for a further 10–15 minutes until golden.

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