Choux Pastry Eiffel Tower
- Cooking Time35 mins
For the choux pastry:
For the topping:
1. Heat your oven to 190°C/Gas Mark 5 and line a large baking tray with parchment.
2. To make the choux pastry, put the milk, water, butter, sugar and salt into a large saucepan. Heat gently until all the butter has melted and then bring to the boil. Tip in the flour. Beat with a wooden spoon to form a smooth ball of dough which leaves the sides of the pan, this will take a couple of minutes.
3. Transfer the dough to a large bowl. Now vigorously beat the eggs one at a time into the dough. This takes a bit of elbow grease. The dough will become glossy. Stop adding the egg if the dough starts to become loose.
4. Transfer the mixture into a piping bag fitted with a 1cm plain nozzle.
5. Pipe into your desired shape, mine was The Eiffel Tower.
6. Bake for 30-35 minutes or until risen, crisp and golden. Remove from the oven and cool on a wire rack. When the pastry has fully cooled, decorate with melted chocolate and serve with whipped cream on the side.
Paul Hollywood's Choux Pastry Eiffel Tower
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