Choux a la creme

This is the key to the success of the recipe: the consistency! It needs to be supple but not runny, therefore you might need to use more or less egg mixture than the recipe states (as it all depends on the size of the eggs and the temperature of the batter when you will add the eggs).

• Prepare a baking sheet by dabbing a bit of choux between the paper and the baking tray at each corner to secure the paper to the tray.
• Transfer the choux pastry to a piping bag fitted with a star tip(1/2 inch in diameter ). The star tip helps to get a choux that does not crack during the baking time.
• Bake in a normal oven (not a fan!!!! this is very important, it is probably the only patisserie that does not use a fan oven!!!) at 180 degrees for about 30 min.

 Chocolate Chantilly:

• Bring 200ml of double cream to a simmer. Pour onto the dark chocolate and use the hand mixer until completely mixed.
• Add the rest of the double cream (200ml), and leave in the fridge overnight.
• The day after, whip up to soft peaks.
• Fill the choux with the cream, add some chocolate stars at the top and sprinkle with some icing sugar.

For more detailed instructions (and the science behind!) choux pasty, visit the Creme de la Creme website.