A recipe that saves you the fiddly step of filling the choux by making them a tiny size for dipping in a cream rather than being filled.
LET IT COOL FOR A FEW MINUTES BEFORE ADDING THE EGGS, ONE AT A TIME, STILL BEATING. (If your elbow is suffering too much, you can pour everything into a stand mixer and keep going that way!) Since egg sizes vary, check the consistency of the dough by running a finger through it: if the furrow closes in on itself straight away, the dough is ready and you can stop adding the eggs.
LINE A BAKING TRAY WITH BAKING PAPER OR A SILICONE MAT. Using a teaspoon, place small mounds of dough on the baking tray, leaving about
IF YOU’D LIKE YOUR CHOUX TO BE SMOOTH AND GLOSSY, WET THE END OF YOUR FINGER AND PAT THE TOP OF THE CHOUX BALLS BEFORE BAKING. Let them
MAKE THE CARAMEL. Combine the sugar and
ONCE THE CARAMEL IS GOLDEN BROWN, TAKE THE SAUCEPAN OFF THE HEAT AND, WORKING QUICKLY, DIP ONE END OF THE CHOUX IN THE CARAMEL. Place them immediately on the baking paper or silicone mat so they cool and set.
WHIP THE CREAM WITH THE MASCARPONE USING AN ELECTRIC BEATER UNTIL LIGHT, THEN ADD THE ICING SUGAR. Enjoy the caramelised choux dipped in the cream.
© 2020 All rights reserved. Published by Murdoch Books.