CHOUX PASTRY WITH VANILLA YOGHURT MOUSSE
Prep 20-25 mins • Bake 20-25 mins • Makes 20 pieces
500g water 200g unsalted butter 2g Equal Sugar Blend 2g salt 300g bread flour 9 eggs
FOR THE VANILLA YOGHURT MOUSSE
200g plain yoghurt 30g Equal Sugar Blend 320g whipped cream 1 Preheat oven to 200C. 2 Combine water, butter, Equal Sugar Blend and salt in a saucepan. 3 Slowly sift in the flour and mix well. 4 Cook over low heat and stir slowly for 2-3 mins. Remove from heat and set the mixture aside to cool. 5 Whisk eggs in a separate bowl. 6 Slowly add the eggs to the mixture and mix well with a wooden spoon. 7 Grease the baking tray with oil. Spoon 25-30 teaspoons of the mixture onto tray, about 3cm apart. Alternatively, use a pastry bag fitted with a 1.5 cm-diameter plain piping nozzle to pipe the choux buns onto the baking tray. 8 Bake in preheated oven for 20-25 mins, or until the choux buns are puffed and golden. 9 Prepare the vanilla yoghurt mousse. Pour in the whipping cream into a large bowl and whisk until the mixture thickens and forms soft peaks. Make sure it has the same texture as the yogurt. 10 Add the yoghurt and Equal Sugar Blend to the whipping cream and mix well. 11 Divide the mixture into glass cups and place in the fridge to chill for about 1 hr before piping them into choux pastry.