Pastry dough and more
Pastry is a dough that makes a lot of products of the same name. Bakeries sell a lot of pastry based products and depending on the consistency of the dough, it can be short and crumbly, tough and chewy or light and flaky.
There are so many types of pastry that there are probably more out there than you realize, and if you have never baked with pastry many of these types will be unfamiliar to you:
- Rough Puff
- Hot Water Crust
With this unique type of very versatile dough, there are many fantastic treats that you can make including a range of savory and sweet pastries to suit any taste!
- Sausage Rolls
Find recipes for savory pastries on Recipebridge.
- Tarts – made with short crust pastry
- Danishes – made with puff pastry
- Croissants – made with puff pastry
- Profiteroles and cream puffs – made with Choux pastry
Find recipes for sweet pastries on Recipebridge.
National Cream Puff Day
It’s the National cream puff day today, so what better day than to try the mysterious choux pastry, here’s a great recipe to get you to grips with making one more variety – profiteroles!
The Perfect Profiteroles
You will need:
- 200ml Water
- 125ml Milk
- 150 g Plain Flour
- 100 g unsalted butter
- 1 tsp golden caster sugar
- ½ tsp Salt
- 4 Eggs – beaten lightly
- 1½ Vanilla pod split
- 1½ tablespoons icing sugar
- 300ml whipping cream
- 200g good quality Dark Chocolate 70% cocoa solids
- 30g unsalted butter
- 125ml full fat Milk
- 3 tbsp Honey
How to Do it:
- Preheat oven to 200°C. Sift the flour and salt into a bowl. Put the water, salt, milk and sugar in a pan over a low heat. Once sugar and salt has melted, add butter. Once butter has melted, bring to a boil.
- Remove from heat and pour in flour. Beat with a wooden spoon until the mixture starts to come away from the side of the pan. Tip onto a plate to cool.
- Return the mixture to the pan and gradually beat in the eggs and mix well until you have a smooth paste.
- Line a baking tray with parchment. Spoon the pastry into a piping bag fitted with a large nozzle. Now squeeze about 20 spread out balls onto the baking sheet. Bake for 18-20 minutes until and golden brown and risen.
- Remove from oven and place on a wire rack to cool completely before filling.
- For the Chantilly cream scrape vanilla seeds into a large mixing bowl. Add cream and icing sugar then whisk until the texture of a soft meringue. Spoon cream into a clean piping bag fitted with a small nozzle. Pierce the base of a choux bun with the tip of the nozzle and pipe in the cream. Repeat with the remaining choux buns.
- For the chocolate sauce, break chocolate into small pieces in a heatproof bowl. Place the bowl over a pan of simmering water and heat. Add butter and honey and stir occasionally, until the chocolate begins to melt. Gradually mix the milk in until you have a smooth sauce. Drizzled over profiteroles!
Try this choux pastry or find many recipes for cream puff pastry on Recipebridge.Back to all blogs