I love baking in my pyjamas first thing in the morning, before breakfast, whilst the rest of the household is still asleep, unaware of the sweet treats that will greet them. The gentle sounds of the wooden spoon beating against the glass bowl breaking the stillness of the peaceful morning, the aroma of melting butter filling the kitchen with such luxurious richness.
I love choux pastry and after discovering a foolproof recipe, have made it on numerous occasions. It's quick and easy to make, can be frozen and filled, covered and presented in numerous ways.
The recipe comes from a Greek pastry book, "Greek Pastries and Desserts" by Vefa Alexiadou. It has never failed me. My husband loves buying a box of choux pastry puffs filled with cream and topped with crispy caramel from the Greek cake shops every time we visit Greece. I decided that I wanted to learn to make these delightful treats for him to remind him of home... and I've succeeded!
I have filled my choux puffs on this occasion with fresh cream and topped them with dark chocolate ganache.
Such fun to pile them into a big bowl, drizzle over chocolate sauce and top the treasure with delicate chocolate butterflies.
Recipe
Yields 20 to 40 puffs, depending on the size
You will need:
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