CHOUX PASTRY WITH GANACHE FILLING
Die poffertjies se resep gebruik ek al vir baie jare ek kan nie onthou waar ek dit gekry het nie.
This pastry is used for sweet and savoury profiteroles (cream puffs)
125 ml water
65 g butter
125 ml cake flour
1 ml salt
2 eggs
Place water and butter in a saucepan. Bring slowly to the boil. Allowing butter to melt before water boils. Remove from heat. Add flour and salt. Return to heat and stir quickly until a ball forms in the middle, and he dough comes away from the sides. Remove from heat and leave to cool for 5 minutes.
Add eggs one at a time, beating well after each addition until dough is stiff. If making puffs, place teaspoons full on greased baking tray or pipe in long shapes for eclairs. Bake in preheated oven at 200°C for 10 minutes. Reduce heat to 180 degrees C for 15 minutes.
Leave to cool in oven. Fill with cream, confectioners custard or savoury fillings. Makes 16 puffs or 12 eclairs.
Raw dough can be kept, covered, in a cool place for 1 day or frozen for 3 months. Store empty shells in an airtight container. When need, reheat for a few minutes to make crisp.
Ganache vir vulsel:
500 gr donker sjokolade gekap
250 gr room
2 eetlepels klapper
12 pekanneute, fyngekap
12 kersies, fyngekap
Verhit room tot kookpunt. Voeg gekapte sjokolade by en roer tot sjokolade opgelos is. Voeg neute, klapper en kersies by. Spuit in doppies en doop punte van doppies in sjokolade.
Resep en foto: Petre van Jaarsveld
