Creative Eclairs: Choux Creations by Ruth Clemens

By Ruth Clemens

Artistic Eclairs: Choux Creations includes the entire choux recipes you want to start, in addition to 6 remarkable choux creations, starting from proiteroles and choc-ice hearts via to a choc honeycomb cheesecake and a caramel croquembouche. Bestselling writer and previous nice British Bake Off finalist Ruth Clemens will exhibit you that you simply don't need to be a classically informed French pastry chef to make scrumptious cream truffles for any get together, together with party bakes to percentage. those cake designs glance nice yet are effortless to stick to and quickly to make, with step by step suggestion on piping choux pastry and making sugar plants and different gildings to accessorize your bakes.

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Extra info for Creative Eclairs: Choux Creations

Sample text

1. Cover the polystyrene cone completely with non-stick baking (parchment) paper and set it onto a sheet of baking (parchment) paper. Spray liberally with cake-release or spray oil. 7. Take each filled choux bun one at the caramel and arrange in a ring around the base of the cone, holding each bun in place for 30 seconds as the caramel hardens to secure it to its neighbour. a time and dip the top into the pan of caramel, taking care not to let any filling touch the caramel. Lift out the bun and let the excess drain off.

2. Dip one side of the previously dipped choux buns into 3. Build up the tiers in rings, dipping one side of the bun into the caramel and securing it to the top of the bun in the ring below it. Tip There will be a small number of choux buns left over after finishing the construction of the tower. But it’s better to have too many than not enough, and allows you to select the right bun for the right space as you go along. 4. Work your way upwards, keeping to 5. Allow the caramel to firm for the shape of the cone until you reach the top.

2. Top with half of the cheesecake and honeycomb filling. Add a further choux disc and then the remaining cheesecake mixture. Top with the final choux disc, pressing it down to an even level. 4. Cover the edges of a serving plate with cling film (plastic wrap). 5. Cover the top and sides of the cheesecake with the reserved 250g (9oz) plain cheesecake mixture, spreading it evenly with a palette knife. 6. To coat the sides of the cheesecake with grated dark chocolate, hold the grated chocolate in a cupped hand and press gently against the sides.

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