A surprisingly easy pastry for making Eclairs, Choux Buns and my favourite, Profiteroles! This pastry can be made in advance, placed/spooned/piped onto a baking sheet and frozen before baking. You can then bake from frozen. Makes 8-10 Choux Buns 85g Butter, cubed 220ml Water 105g Plain Flour, well sifted a pinch of Salt 3 Eggs, beaten…
Category: Cookery Course
Pâte Sucrée
A classic sweetened pastry perfect for a chocolate raspberry tart. Recipe makes 120g of pastry. 110g Plain Flour a pinch of Salt 55g Unsalted Butter, softened 55g Sugar 2 Egg Yolks 2 drops of Vanilla Essence Sift together the flour and salt onto your work surface. Make a large well in the middle. Place the butter into…
Sushi School
An evening of sushi – my experience of the sushi course provided by Yo Sushi (Edinburgh).
The Food Obsessive 