PRODUCTS MADE FROM CHOUX PASTRY 1400 KSHS PRODUCTS

PRODUCTS MADE FROM CHOUX PASTRY 1400 KSHS

PRODUCTS MADE FROM CHOUX PASTRY Ø Cream Buns Ø Ecclairs BAKING CREAM BUNS Ø It is essential to keep the skins of paste soft as long as possible during the baking process so that the choux paste can expand to its ut-most limit. The shells become extremely light and bulky. Ø The most suitable tin is like a baking sheet turned up on all four sides.

This is covered with a deep lid. Ø Transfer the choux paste to a savoy bag fitted with a star tube Ø Pipe it out in the form of small whirls spacing these evenly apart Ø The sheet should have been lightly greased in readiness Ø When the whole of the paste has been piped out, fix the lid in position Ø Bake at 225 degrees centigrade for 25 minutes depending on the size of the buns Ø Where the pattern of the bun tin has shallow base and deep lid the latter can be lifted sufficiently for the contents to be viewed whether they are baked or not without allowing much of the steam to escape thereby causing buns to collapse if uncooked Ø Cream buns can be baked successfully in large batches in a steamtight oven

Ø Such an oven, when filled with trays of cream buns, acts like a large cream bun tin and goods can be baked splendidly. Ø Small number of cream buns can be baked under 900 gms bread tins. Other sizes of bread tins or cake tins can be used to cover the smaller cream buns. Ø Remove cream buns from the tins as soon as they are baked and allow them to cool on wires Ø Avoid over baking. They should be very light crispy cases of a pale golden brown colour Ø When cold fill with fresh whipped cream by piping it into the cases from a savoy bag and a star tube at a hole poked on the side just above the base of the cream bun cases instead of cutting off the tops. Ø After filling dredge lightly with icing sugar to complete

ECCLAIRS • The paste for making ecclairs is similar to that of Cream buns: • Better Eclairs can be obtained from the following recipe: Ø 565 ml water Ø 225 gms butter margarine, shortening or Lard Ø 340 gms strong flour Ø 565 ml Eggs

METHOD: The method of preparing the paste is the same as for cream buns. No ‘Vol’ is needed. Ø The Eclairs are piped out from a savoy bag fitted with either a half an inch plain tube or an eight point star tube Ø Pipe out the paste upon slightly greased baking sheets in lengths of 4. 5 inch Ø Bake with covers at 220 degrees centigrade until they are quite crisp Ø Fill the cases with whipped cream flavoured with vanilla then coat on top with chocolate coloured and flavoured fondant Ø It is not always necessary to fill the cases with vanilla flavoured cream and then coated with chocolate fondant. Other flavours are appreciated in other places.