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Tuesday, January 1, 2013,9:37 PM by
J.Sujatha

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CHOUX RING WITH BERRIES AND CHOCOLATE CREME PATISSIERE

Serves :
10

Preparation Time :
40 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Preheat oven to 190°C / 375°F / gas mark 5. Draw a 6-inch circle on a sheet of baking parchment and place it upside down on a greased baking tray.
  • The Choux Ring: Heat water and butter in a pan until melted. Bring to the boil, remove from heat and add flour. Beat until mixture forms a smooth ball and allow it to cool slightly.
  • Gradually beat in eggs, add the sugar with the remaining egg until the paste should be smooth and shiny, it must still hold its shape.
  • Spoon the mixture into mounds around the marked circle. Bake for about 40-45 minutes or until golden brown.
  • Split the ring in half horizontally. Place halves split-side up on baking tray and return to oven for 3-5 minutes. Cool on a wire rack.
  • The Filling (Chocolate Créme Pâtissiére): Heat milk with chopped plain chocolate until melted. Beat egg yolks with light brown sugar until creamy, stir in flour, then whisk in chocolate milk.
  • Return to pan and stir over low heat until thickened. Dust top with sugar, cool and stir before using.
  • If the choux ring has become soft, re-crisp it in a hot oven.
  • Spoon half the chocolate créme pâtissiére over the bottom half of the cold choux ring; top with berries and remaining cream. Set lid on top and dust with icing sugar.

INGREDIENTS

Choux Ring

  • 100 grams unsalted butter, cut up
  • 150 grams white bread flour, sieved
  • 250 ml water
  • 3 medium eggs, beaten
  • 1 tablespoon granulated sugar

The Filling (Chocolate Créme Pâtissiére)

  • 250 ml whole milk
  • 30 grams chopped plain chocolate
  • 50 grams light brown sugar
  • 30 grams flour
  • 2 large egg yolks
  • Icing sugar, to dust

119 comments for “Choux Ring With Berries and Chocolate Creme Patissiere”

  • Posted Monday, February 13, 2023 at 6:24:53 PM

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