Today is Patisserie week on The Great British Bake Off . For this weeks challenge the contestants have to make 24 Cream horns for the signature challenge. Mokatines are the technical challenge these are squares of genoise sponge with coffee buttercream and two types of icing. The show stopper is religieuse a l’acienne Three tiered choux pastry eclairs filled with creme patisserie.
I’m sure they will look a lot better than these!
click here to find out more about > The Great British Bake Off
I decided to make some of my gluten free choux pastry buns today to munch along with the show
Chocolate Choux buns makes about 9 large buns
( double the recipe if you are making a family show stopper )
75g gluten free plain flour I used Doves Farm
60g unsalted butter
2 large eggs
gluten free chocolate I use Green and Blacks 70%
extra thick double cream
pre heat oven 220c
put the water and butter in a saucepan over a medium heat
melt butter in to the water until it starts to boil
take the saucepan off the heat and add the flour, beat well it take a huge amount of elbow grease!
the easiest way is to pop the dough in a mixer and beat well
when the mixture is cool add the two beaten eggs
again beat well by hand or in a mixer
spoon the mixture on to a greased baking tray,
If you want to make eclairs use a piping bag to pipe the batter
sprinkle a little water on the tray this should help to produce some steam to help the buns to rise
pop in the hot oven 220c for 10 mins then lower temp to 190c for a further 20 mins until golden brown
remove from the oven and cool on a wire rack
once cooled slice the choux buns in half and filled with extra thick cream . You could keep the buns whole and fill the choux buns using a piping bag
melt some 70% gluten free dark chocolate and dip the tops of the buns in to the melted chocolate and allow to cool and set
pop the tops back on to the buns and enjoy
For a special dessert make a double quantity, fill with creme patisserie or extra thick double cream and arrange into a tower.
Why not try your hand at sugar shards to add some wow.
From the archives blog posts Gluten free profiteroles < click here
Chocolate profiteroles < click here
Chocolate eclairs < click here