With kids on school holidays this Easter, why not try these cute Easter themed cakes
Making choux pastry reminds me of my childhood when I used to make eclairs or choux pastry swans! All you need for this recipe is, flour, butter, eggs, cream and sugar - and a bit of choc to decorate! If you make a large batch, don't add the cream until you serve as they can go soggy.
Makes 24 chicks
Ingredients
200g flour, sieved
170g butter, cut in cubes
5 eggs lightly beaten
500ml cream
4 tbsp sugar
chocolate chips for eyes, & lemon curd or lemon for beak
Method
1. Put the butter in the saucepan with 450ml water.
2. Bring the saucepan to a boil and simmer until the butter is melted.3. Tip the flour into the saucepan and beat very well, until mixture is smooth.
4. Set aside to cool for 10 mins. Heat oven to 185 °C (fan oven)
5. Beat in the eggs a little at a time ( you can use a food mixer to do this if you like) until you have a smooth batter.
6. Fill a piping bag with a straight edged nozzle, add in the batter and pipe onto a baking tray lined with a baking mat or baking paper.
7. To make the chicks you pipe out a piece the size of a golf ball, this is the same mixture you use to make profiteroles or eclairs!
8. Bake for 35-40 mins, if you cut into one piece, it should be relatively dry, not soggy. Cool
9. Whip cream with sugar until stiff and put in a piping bag with a round nozzle.
10. Handling the pastry gently and using a sharp knife, make an incision, ¾ of the way up the pastry, fill with cream, decorate to make eyes and a beak. I used chocolate chips for the eyes and a little lemon curd for the beak.
11. Top with sieved icing sugar & serve
Wishing you all a happy Easter please tag me @fionasfoodforlife if you make these!
Happy Cooking
Fiona
