Life & Style Weekend - - TASTE -

WORDS: ALAS­TAIR MCLEOD PHOTO & STYLING: MI­RANDA PORTER CERAM­ICS: TWO WARM HANDS The se­cret to mak­ing a good choux pas­try is to learn from your mis­takes. Here are my tips to save you some trou­ble. The ol’ “beat the dough un­til the mix­ture comes away from the side of the pot” should re­ally ad­vise beat­ing un­til your spoon stands up­right in the mix, oth­er­wise your eclairs may col­lapse. Also, when adding the eggs, the mix­ture looks lumpy and split at first, then as you con­tinue, it starts to smooth but looks dry. The next stage is a smooth dough with­out a sheen. Con­tinue to add just enough egg to give the dough a glossy lus­tre. STRAW­BERRY ECLAIRS, HONEY CRÈME PATISSIERE Makes: 20 IN­GRE­DI­ENTS: 125ml wa­ter 125ml milk 100g but­ter, diced 3g ta­ble salt 5g sugar 150g flour 4 eggs, lightly beaten 3 pun­nets straw­ber­ries, cut into thick slices 180g ic­ing sugar Candied roses, to gar­nish HONEY CRÈME PATISSIERE: 500ml milk 1 tsp vanilla paste 5 egg yolks 1½ tbsp plain flour 1½ tbsp corn­flour 140g honey Gen­er­ous pinch of salt METHOD Pre­heat oven to 220C. Set wa­ter, milk, but­ter, salt and sugar over a medi­umhigh heat un­til just shy of the boil. Lower heat, add the flour and beat with a spat­ula un­til the mix­ture comes away from the side of the pot. Trans­fer mix­ture to a stand mix­ture with a pad­dle at­tach­ment. Beat un­til mix­ture cools then add eggs lit­tle by lit­tle un­til in­cor­po­rated. Place mix­ture into a pip­ing bag and pipe eclairs on to a tray lined with bak­ing pa­per. Bake in pre­heated oven for 15 mins un­til golden and crispy. Turn the oven off and leave door ajar un­til they are fully cold. While the eclairs cool, make a sim­ple frost­ing by press­ing three or four straw­ber­ries through a fine sieve and beat­ing in the ic­ing sugar to achieve a smooth, thick frost­ing. When ready to serve, care­fully cut eclairs in half. Dip the top half in the ic­ing and sprin­kle with the candied roses. Fill the bot­tom with crème patissiere, ar­range straw­berry slices on cus­tard and pop the lids on top. For honey crème patissiere: Bring milk to a sim­mer in a medium pot, then re­move from heat and stir in vanilla. In a medium mix­ing bowl com­bine egg yolks, flour, corn­flour, honey and salt un­til smooth. Slowly whisk in the milk then re­turn mix­ture to the pot and be­gin cook­ing over a low heat. Stir con­stantly un­til the mix­ture thick­ens. Re­move from the heat and pour through a fine sieve over a clean bowl. Put into a pip­ing bag and chill well be­fore us­ing. Alas­tair Mcleod is the chef-owner of Al’freshco, al­freshco.com.au

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.