Choux pastry and cream is continually a winning aggregate. But add orange blossom, a crunchy craquelin topping, and cats, and it’s by some means even higher. And I love the perfumed, summery flavor of orange blossom.
Makes: 5 rings
Prep time: 20 mins for the choux, 10 mins for the craquelin, 5 minutes for the filling, plus ornament
- Bake time: 30 mins
- For the craquelin:
- 75g light muscovado sugar
- 75g unsalted butter
- 75g plain flour
- For the choux:
- 85g unsalted butter
- 225g water
- Pinch of salt
- 50g undeniable flour
- 50g sturdy white flour
- 2-three medium eggs
- For the filling:
- 150g double cream
- 50g icing sugar
- 1 tsp orange blossom water
- Orange food dye
- To beautify:
- Black gel meals dye
- Pink wafer paper
Preheat the oven to 200C/180C fan/400F/fuel mark 6.
First, make the craquelin. Cream together the sugar and butter till light and fluffy, then add the flour and stir till blended. Roll out to 3mm (⅛in) thick among two sheets of clingfilm, then area within the fridge until firm.
For the choux pastry, chop the butter and placed it in a small saucepan with water and salt. Heat till the butter has melted, and the mixture is beginning to bubble. Meanwhile, weigh out the flours in a separate bowl. When the combination is effervescent, do away with it from the heat and upload the flour all in one move. Stir with a wooden spoon till it paperwork a clean ball that pulls far from the sides very effortlessly.
Transfer to a stand mixer bowl with a paddle attachment and leave to cool for 5 to ten minutes. Add the eggs one by one, mixing on sluggish velocity after each addition until blended. Whisk the third egg in a separate bowl and add step by step, a tablespoon at a time, mixing nicely after every addition. You are looking for a smooth consistency, which leaves a V when a spoon is lifted out of the dough.
Transfer to a piping bag and cut a medium tip. On a lined baking tray, pipe out 5 blobs in a circle, then repeat till you’ve got five circles. Take the craquelin out of the freezer and stamp out small discs to the vicinity directly to every blob of choux. Bake for 10 minutes, then flip the temperature down to 180C/160C fan/350F/gas mark four and bake for similarly 20 minutes. Allow chilling on a cord rack. Meanwhile, make the filling: whip the cream with the relaxation of the indexed ingredients. Cut every choux ring in 1/2 horizontally, then fill with the cream. Next, draw the facial functions using a toothpick with black food dye on the give up, then add ears cut from the wafer paper.
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