Page 52 -
Basic HTML Version
52 Baking
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Automatic programmes »
Cakes/biscuits» Choux buns»
Bake
Duration: 50 minutes
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Function: Combination mode
Fan plus
Temperature: 150-185°C
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Shelf level: 2
Choux buns and éclairs with a
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|
Roquefortcreme
1
Beat the butter until creamy.
Crumble the Roquefort with
a fork, and mix with the butter.
2
Whip the cream until stiff,
then stir into the
butter/cheese mixture.
3
Fill the buns with the mix-
ture, retaining a little to
spread over the lids. Sprinkle
the lids with parsley, caraway or
poppy seeds.
1
Place the water, butter and
salt in a pan, and bring to
the boil, stirring all the time.
2
Take the pan off the heat,
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water, and mix until a smooth
ball forms. Continue to heat the
mixture until a white deposit
forms in the bottom of the pan.
3
Transfer the mixture to a
bowl, and mix in the eggs
one at a time until the dough
stands up in satiny peaks. Fi-
nally, mix in the baking powder.
4
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with a no. 11 star nozzle
with the mixture, and pipe
rosettes for choux buns or strips
for éclairs onto a universal tray.
Bake till golden (see below for
settings). Whilst still warm, cut
the buns or éclairs in half hori-
zontally with a pair of scissors
and allow to cool. Remove and
discard any of the centre that is
still moist.
Makes 12
Ingredients
250 ml water
50 g butter
A pinch of salt
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4–5 medium eggs
1 tsp baking powder
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Roquefort crème
125 g butter
100 g Roquefort
125 ml double cream
Chopped parsley
Caraway and poppy seeds
See pages 54 and 55 for more
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