Recipe courtesy of Paul Hollywood
Episode: Paris
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Choux Pastry Eiffel Tower
Total:
1 hr 25 min
(includes cooling time)
Active:
30 min
Yield:
1 large pastry
Level:
Intermediate
Total:
1 hr 25 min
(includes cooling time)
Active:
30 min
Yield:
1 large pastry
Level:
Intermediate

Ingredients

Choux Pastry:
  • 125 milliliters (1/2 cup) milk
  • 125 milliliters (1/2 cup) water
  • 125 grams (4.4 ounces) unsalted butter
  • 2 teaspoons (superfine) caster sugar
  • 1/2 teaspoon kosher salt
  • 150 grams (5.3 ounces) strong bread flour
  • 4 large eggs
Topping:
  • 100 grams (3.5 ounces) melted dark chocolate
  • 100 grams (3.5 ounces) melted white chocolate
  • Whipped cream, for serving

Directions

Special equipment: a piping bag fitted with a 1-centimeter (0.4-inch) plain tip

Heat your oven to 190 degrees C (375 degrees F). Line a large baking tray with parchment.

For the choux pastry: Put the milk, water, butter, sugar and salt into a large saucepan. Heat gently until all the butter has melted then bring to a boil. Add the flour. Beat with a wooden spoon to form a smooth ball of dough that leaves the sides of the pan, 2 to 3 minutes.

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.

Transfer the mixture to a piping bag fitted with a 1-centimeter (0.4-inch) plain nozzle. Pipe into an Eiffel Tower or other shape. Bake until risen, crisp and golden, 30 to 35 minutes. Remove from the oven and cool on a wire rack.

When cooled, decorate with the melted dark and white chocolates. Serve with whipped cream on the side.

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