by Nikki Walsh
I love this recipe as it can be served anytime of year. Leave out the red colouring for a wedding cake and shake some silver edible glitter over instead.
Serve with fresh strawberries in the summer without the red colouring.
Step by Step (tick the boxes as you go)
- 1 Heat the water and butter in a pan. Bring to a fast boil, remove from the heat immediately.
- 2 Add the saved flour straight away and beat very fast, until the mixture is smooth and resembles a ball.
- 3 Put back on the heat and stir for less than a minute until the mixture goes a slight velvet finish on the bottom of the pan.
- 4 Remove from the heat.
- 5 Beat one egg and set aside.
- 6 Add the remaking eggs one by one, beating constantly with a wooden spoon. The mixture must come back to the same texture each time before you add the next egg.
- 7 When it no longer forms a ball, little by little add the beaten egg till the mixture is very smooth and glossy.
- 8 Place a sheet of baking paper onto a baking sheet. Put the mixture into a piping bag with a round nozzle and pipe to the desired size. Little ones are best.
- 9 Bake at 210c for about 25 minutes or until the pastries are golden brown all over. The time will depend on the heat of your oven
- 10 Remove from the oven and allow to cool completely.
- 11 For the pink icing melt the chocolate on a very gently heat.
- 12 Whip the cream gently to a dropping consistency.
- 13 Add a tiny drop of red colouring and combine.
- 14 To assemble, pierce the choir puffs with a knife.
- 15 Pipe the whipped sweetened cream into the puffs.
- 16 Stack the puffs onto a plate and drizzle the icing over. Splash with gold edible paint.
- 225g strong white flour
- 335mls water
- 165g butter diced
- 6 eggs
- 150g good quality white chocolate
- 75g whipped cream
- Tiny drop red food colouring
- Whipped cream with a little castor sugar
- Gold edible paint
- Baking paper
- Baking sheet
- Piping bag
- Non stick pan