December 04, 2018
½ cup milk (125 ml)
½ cup water (125 ml)
8 tbsp unsalted butter (113g)
½ tsp salt
1 cup bread flour (150g)
4 large eggs (about 1 cup)
Egg wash (1 egg beaten with 1 tbsp milk)
4oz Goat cheese
1 jar Monkeypod Jam Lemon Sage Marmalade
Arrange the baking rack in the middle of the oven. Preheat the oven to 375oF.
Combine the milk, water, butter, and salt in a medium size pan and set over medium-high heat. Bring to a boil and immediately take the pan off the heat. Add the flour and beat the mixture with a wooden spoon until smooth.
Return the pan to medium heat for about 1 minute, stirring constantly, to dry out the paste. Put the paste into a bowl and let cool for a few minutes.
Add the eggs to a measuring cup and beat until mixed. Add a little bit of the eggs, beating with the wooden spoon. Once all the eggs are incorporated into the mixture, it should be smooth and shiny, and thick enough to pipe.
The choux paste is now ready to use. If you are not using it immediately put plastic wrap directly on the dough.
Pipe the dough into the desired shape onto a baking sheet lined with parchment paper or a silicone mat. Brush with egg wash. Bake at 375oF until dry and crisp, but soft inside, depending on the shape Between 15 to 30 min. Cool on a wire rack.
Once cool, cut the choux in half, fill the bottom part with goat cheese and Monkeypod Jam Lemon Sage Marmalade then put the top back on.
Recipe by Chef Beatrice
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