Post by kickingfrog on Jan 27, 2011 10:50:06 GMT
Choux buns
Posted by Val on 2/11/2009, in reply to "Choux buns (Jill) "
GF board
Here it is - works for eclairs or Yorkshire puddings
*****************
Basic Choux Pastry
Choux pastry is traditionally used for eclairs and cream puffs but also works well in savoury dishes. This method is also used to make gluten-free Yorkshire puddings!
Before you start, pre-heat the oven to 200°C/400°F/Gas Mark 6 and lightly grease a baking tray.
ingredients:
* 50g (2oz) butter or margarine
* 125ml (¼ pt) water
* 65g (2¼ oz) JUVELA Gluten-Free Mix
* 2 medium eggs, beaten
Method:
Place the fat and water in a saucepan and melt over a gentle heat, then bring to the boil. Remove from the heat and stir in the Mix. Return to heat until the mixture forms a ball in the pan. Remove from the heat and allow to cool slightly. Gradually add the eggs, beating well after each addition. The dough needs to be a stiff dropping consistency (it may not be necessary to add all of the beaten egg).
Place the mixture into a piping bag, fitted with a plain nozzle and pipe into shapes of your choice onto baking tray. Bake in a pre-heated oven for approx. 20 minutes; remove from the oven and make a small hole in each shape. Return to oven for a further 5 minutes.
Posted by Val on 2/11/2009, in reply to "Choux buns (Jill) "
GF board
Here it is - works for eclairs or Yorkshire puddings
*****************
Basic Choux Pastry
Choux pastry is traditionally used for eclairs and cream puffs but also works well in savoury dishes. This method is also used to make gluten-free Yorkshire puddings!
Before you start, pre-heat the oven to 200°C/400°F/Gas Mark 6 and lightly grease a baking tray.
ingredients:
* 50g (2oz) butter or margarine
* 125ml (¼ pt) water
* 65g (2¼ oz) JUVELA Gluten-Free Mix
* 2 medium eggs, beaten
Method:
Place the fat and water in a saucepan and melt over a gentle heat, then bring to the boil. Remove from the heat and stir in the Mix. Return to heat until the mixture forms a ball in the pan. Remove from the heat and allow to cool slightly. Gradually add the eggs, beating well after each addition. The dough needs to be a stiff dropping consistency (it may not be necessary to add all of the beaten egg).
Place the mixture into a piping bag, fitted with a plain nozzle and pipe into shapes of your choice onto baking tray. Bake in a pre-heated oven for approx. 20 minutes; remove from the oven and make a small hole in each shape. Return to oven for a further 5 minutes.