11
Jun
2012
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The joy of the silent alarm

Choux bites and dipping chocolate

Choux bites and dipping chocolate

Without a shadow of a doubt the best thing about being on holiday is waking up. Rousing from your slumber without the aid of an alarm is a far more pleasant way to greet the morning than the deafening sound of bells clanging.

Typically, I crammed a lot into my five days, which mostly involved eating, drinking and catching up with friends old and new. There was also the night where I rustled up these choux bites to accompany an evening of champagne drinking and flicking through bridal magazines.

Until this revelation I had feared pastry. Reassured by far more talented Edinburgh bakers, I rolled up my sleeves, and soothed by Angus and Julia Stone, I took to the kitchen. The idea was to create these mini bites that could be filled or dipped, and most importantly devoured as we planned for the future. Accustomed to my rustic ways, and in the absence of a piping bag, I simply spooned small dollops of the pastry onto a baking tray. Once cooled, I put a selection of accompaniments on the table, namely peanut butter, Bonne Maman conserve and of course, my beloved Nutella.

Choux bites

  • 150g plain flour
  • 1 tsp sugar
  • 2 tsp vanilla extract
  • pinch of salt
  • 100g of unsalted butter
  • 4 eggs
  1. Preheat the oven to 200°C. In a bowl, mix the flour, salt and sugar. Add 250ml of cold water to a saucepan with the butter and bring to the boil. Add the flour mixture and stir well.
  2. Take the saucepan off the heat, and using a wooden spoon, beat the mixture until it forms a ball and pulls away from the sides of the pan.
  3. Beat the eggs in a separate bowl. Little by little, add the eggs to the pastry mixture and continue to stir. The eggs will melt into the mixture, leaving you with a thick and shiny paste. This process takes some time, and requires a strong arm, but it’s well worth it.
  4. Spoon or pipe small dollops of the mixture onto a greased baking tray and bake in the oven for 25-30 minutes, or until golden brown.
  5. Once cooked, prick a hole in the bottom of each bite. Skipping this step will result in soft and soggy buns. Leave on a wire rack to cool.

This mixture will make around 30 bites. Serve in the middle of the table and let the dolloping commence. Tear and fill with jam, dip in warm chocolate sauce or slather in peanut butter. The perfect snack for an equally perfect night in.

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  • http://www.edinburgheats.co.uk Katey

    These look perfect! Wee pastry bites would definitely not last long in my house, they look totally addictive too. Also, looking at the Angus & Julia Stone site – so gorgeous! x

  • http://www.edinburgheats.co.uk Katey

    These look perfect! Wee pastry bites would definitely not last long in my house, they look totally addictive too. Also, looking at the Angus & Julia Stone site – so gorgeous! x

  • chiara

    They were quite addictive! I love Angus and Julia Stone, the Down the Way album is fantastic!