Ingredients (makes 18):
- 120ml water
- 40g butter
- 60g plain flour
- 2 eggs
- 300ml double cream
- 1 orange, zest
- 150g strawberries
- Preheat the oven to 220ºC and line a baking tray with greaseproof paper.
- In a saucepan, heat the butter and water together over a medium heat until the butter melts. Bring the mixture to the boil before immediately removing from the heat.
- Add in the flour when you take the mixture off the heat and stir vigorously and continuously with a wooden spoon until it forms a soft ball. Cook over a low heat for 3-5 minutes, stirring constantly.
- Remove from the heat once more and leave the mixture to cool. Add the eggs, beating each one in fully without adding the next, to create a shiny and smooth paste.
- Using a piping bag, pipe the pastry into 3.5cm wide discs.
- Bake at 220ºC for 8 minutes and then at 180ºC for 8 minutes. Turn off the oven and leave the pastry inside with door ajar for a further 5 minutes.
- Once the choux pastry has finished in the oven, take the buns out and leave them on a wire rack to cool completely.
- Whip the cream until it starts to thicken and hold its shape a little. At this point, add in the orange zest and then continue whipping the cream until it forms stiff peaks.
- Garnish the tops with halved strawberries.
Despite the fact that neither of us had ever made choux pastry before, my girlfriend Ele and I decided one afternoon to have a go at making chocolate éclairs. Sadly we didn’t quite get it right the first time and the pastry didn’t rise as much as it should, so we ended up with éclair buns that were a bit thinner and wider than they ought to have been. We covered them in chocolate ganache and cream regardless and they still tasted just as good.
Choux pastry isn’t too complicated when it comes to the ingredients, so we decided to have another go, which yielded more successful results. Having already used a lot of the chocolate we’d planned on turning into the ganache, we changed tactics and decided to make a more simpler choux pastry bun and use some of the fruit I had instead.
It’s a fairly simple recipe, and a good one for starting off with choux pastry, as it doesn’t require quite the same structural integrity and perfect appearance that you have with an éclair. It’s also one that you can easily tailor to whatever fruit you prefer or just happen to have in the kitchen at the time. Using lighter summer fruit flavours tends to work better with the gentleness of the choux pastry, so I’d recommend at least sticking to that to begin with.