A sweet idea for Christmas waiting Santa Claus or for the New Year’s Eve dinner.
Ingredients for about 30 ‘petit choux’:
150 g bio- flour 00
100 g bio-butter at room temperature
250 ml water
30 g salt
Melt bio-butter with water.
When it’s totally mixed with water
add bio-flour 00
Mix speedly to avoid lumps
till to obtain a ‘ball’ of smooth pastry.
Then put away from fire and add eggs: it’s important to add eggs one-by-one, and before adding the following one be sure to have incorporate perfectly the previous to the pastry.
Now make little balls of pastry (by spoon or by sac a poche) and cook them in a pre-heated oven at 200 C.
When they’ve cooled down, start to fill them with jam, cream, ice-cream, chocolate or anything else with a fuffy texture that you prefer.
I’ve used a strowberry and red currant jam.
With filled ‘choux’ create a Christmas tree to be covered by melted dark chocolate
Put it into the fridge for about three hours and then serve it.