RECIPES FROM THE VIVE VAULT
Welcome to VIVE Nourish, our weekly indulgence where we share with you our endlessly delicious range of nourishing recipes, direct from the VIVE Vault!
This week - in conjunction with our most recent blog post featuring all the incredible bells and whistles that make up the VIVE Cooking School kitchen - we feature the ever-popular and oh-so-delicious Choux Pastry. Otherwise known as a profiterole (yum!), I am already dreaming of dipping my spoon into this drool-worthy dessert!
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The VIVE kitchen team.
CHOUX PASTRY with cream
100g unsalted butter
150g plain flour, sifted
4 eggs, beaten
Bring unsalted butter and water to the boil in a large saucepan - once simmering, remove from heat and add the flour, salt and sugar. Beat to combine to form a dough.
When the dough is combined and smooth, return it to a low heat until it is dry, forms a ball and pulls away from the side of the saucepan.
Take the mixture off the heat and slowly add the eggs, beating well after each addition. Continue beating until the paste is thick and shiny.
Line two large baking trays with baking paper. With a piping bag, pipe the dough onto the wax paper in the desired shape - round 1cm diameter dots for profiteroles and long 10cm sausages for eclairs.
Bake in a hot oven 200°c for 30-35 minutes until puffed and golden.
Cool on a wire rack and fill with the mouthwatering Pastry Cream (next recipe!).
Makes 25-30 profiteroles.
1 vanilla bean, split and seeds scraped
6 egg yolks
100g caster sugar
25g plain flour
1 tsp caster sugar, for dusting
Sprinkle 2 tbs of sugar over the base of a large, heavy bottomed saucepan - this will melt and coat the bottom of the pan to help prevent the milk burning.
Add milk, vanilla bean and seeds - bring to the boil and simmer for 5 minutes. Remove from the heat and remove vanilla bean.
Mix together the egg yolks and sugar until creamy. Add flour and cornflour and whisk until combined. It is important to whisk until all graininess is removed.
Pour ⅓ of the milk and vanilla mixture into the egg, sugar and flour mixture and whisk until well combined. Pour back into the remaining milk, return to the heat and simmer for 30 seconds, whisking continuously. Do not boil!
Transfer to a bowl or container, cover with plastic wrap directly touching the surface (to prevent a skin from forming) and cool down on ice as soon as possible to prevent the growth of harmful bacteria. Seal with plastic wrap and refrigerate until needed