Recipe courtesy of Paul Hollywood

Choux Pastry Eiffel Tower

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  • Level: Intermediate
  • Total: 1 hr 25 min (includes cooling time)
  • Active: 30 min
  • Yield: 1 large pastry
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Ingredients

Choux Pastry:

Topping:

Directions

Special equipment:
a piping bag fitted with a 1-centimeter (0.4-inch) plain tip
  1. Heat your oven to 190 degrees C (375 degrees F). Line a large baking tray with parchment.
  2. 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.
  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 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.
  5. When cooled, decorate with the melted dark and white chocolates. Serve with whipped cream on the side.

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