Wednesday, 8 August 2012

I Dont Like Cream

I sometimes wonder if Milly was switched at birth.  I can cover just about anything in cream and be a happy lady.  Soup is a bit boring, add cream.  Pasta needs a little something, add cream.  Cream cake is not quite creamy enough, add cream.  Its the greatest thing in the world.

Milly hates it.  Not just single cream either but all cream variations and anything even slightly cream-like in texture.  That's just not normal is it?

I decided we were going to play with choux pastry today but I needed something that didn't involve cream or creme anglaise.  Once again, we're experimenting in the kitchen and enjoying it.

Peanut Butter Chocolate Choux Drops

(nothing like profiteroles at all.  Honest)

75ml cold water
1 egg
30g strong white flour
1 tsp caster sugar
25g + 1 tbsp butter
4 tbsp peanut butter
100g icing sugar
50g milk chocolate

To make the pastry, heat the water together with the 25g of butter in a pan until it is just melted.  Don't let the water boil.  As soon as the butter has melted remove the pan from the heat.  At this stage you need to tip in all of the flour and sugar in to the water so its a good idea to have it all ready in a bowl or jug.  Dump it in and mix like crazy until the pastry comes away from the side of the pan.

It should look something like this

and not like this

This is what happens when you aren't paying attention to the amount of water

Beat your egg and add a little at a time, mixing well each time.  The mix should slide of a spoon but definitely should not be liquid.  I used a little over half an egg but I wanted something a little wetter than normal to give a flat based drop rather than a profiterole ball. 

Grease and dampen a sheet of greaseproof paper.  Normally I just spoon the mix on to the trays but I thought piping would be more fun so we piped little messy blobs. You can make any shape and any size you want. 

Cook for about 10 - 12 minutes at 190 degrees.

Melt the chocolate (again, I went for the microwave method) and leave to the side to cool

Whilst everything is cooling prepare the peanut butter filling.  

I was hoping to sneak in some sort of cream to this, but I didn't have any so I went with a frosting variation.  I have to admit, I'm not a big fan of the eye twitching sweetness of frosting but this is just about on the edge of my tolerance for icing sugar.  The shape and size of the drops means you aren't going to put a great amount in each one.  If you love frosting, make balls and load them up.

Mix together the peanut butter and butter until they are well combined.

Sift in the icing sugar.  You should have a granulated bowl of yack at this stage so add a little milk and keep adding until it gets to a slightly wet piping consistency.  If its too sweet to taste now, add more peanut butter.

By now the pastry drops should be cool so pipe in the peanut butter frosted and dip in the melted chocolate.  Once complete bang in the fridge to let everything set.

Peanut butter choux drops

I also made a larger batch but I forgot to grease the paper.  Its been one of those days filled with a million things to do at the same time.  As a result, they stuck to the paper but I could peel them off and make little cups.  Waste not want not and all that, so I filled them with the frosting and chocolate.

Not quite so cute and bite sized but delicious all the same!

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