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you two have just made me lose count on the scores of the Chessy Crossword
grrrrcath xxxxx
well done Cath weeeeeeeeeee
and Good Morning xxx
back with the scores
I prefer Electric Warrior
I expect you wear a maids outfit too :shock:
I prefer Lemon Curd
I bought some yesterday at Morrisons
I like my tea strong
Tetley tea bags only
Definately milk in first because it does make a difference
and one sugarThankyou dog x
oh and marmalade isnt the correct answer, stroppy pants :roll:
thats called a soft shoe shuffle
I’d love a hedgehog as a pet
and a couple of chickensI’d call the hedgehog Spike (cos I’m imaginative)
and the chickens Jack and Vera
Ok I know chickens are female
but they dont know jack is a male namenow answer the soddin crossword clue :twisted:
Commonly used to make cream puffs, profiteroles and eclairs, choux pastry relies on rising steam to create a hollow centre that can be filled with cream or custard. When making choux, you need to measure the ingredients carefully, and don’t open the oven until it’s cooked or your pastry may run out of puff!
Preparation Time 5 – 15 minutes
Cooking Time 35 minutes
Makes 25-30 profiteroles
Ingredients
80ml (1/3 cup) water
40g butter, at room temperature, cubed
50g (1/3 cup) plain flour, sifted
2 eggs, at room temperature
Vegetable oil, to grease
Method
Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.
Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes to cool slightly. Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg in a small bowl, then add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.
Preheat oven to 200°C. Brush a baking tray with oil to lightly grease. Spoon 25-30 teaspoonsful of the mixture onto tray, about 3cm apart. Alternatively, use a pastry bag fitted with a 1.5cm-diameter plain piping nozzle to pipe the profiteroles onto the baking tray. Brush the tops with a little of the remaining egg. Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden.
Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool.
Notes & tips
When making choux, cut the butter into small pieces so it melts quickly and evenly, reducing the amount of water that evaporates.
All the flour must be added at once so it cooks evenly. Beat vigorously until them mixture is smooth and comes away from the side of the pan. Do not over-beat.
Set the mixture aside to cool slightly so the eggs don’t cook when they are beaten in.
The amount of egg required varies with each batch. It depends how big the eggs are and how much egg the flour absorbs. Too much egg will make the choux rise unevenly and spread. Not enough egg and the choux will be stodgy.I shall be attempting this feat of engineering today
@Rosepetal wrote:
@bon bon wrote:
@Rosepetal wrote:
@bon bon wrote:
In chat this evening (cos Im a boring old fa rt)
Day off tomorrow so will prob be doing housework
I have a date with a fantastic man on Saturday night
we are going bowling, then for a meal then home for great sex
Work Sunday at 7am
Quiz in here Sunday nightIf you have great sex you won’t be up for 7!!!!!! :wink:
I’m up for anything 8)
I hope you got a good supply of eclairs! (though what use they would be I really don’t know)! lol
you can do wonderful things with eclairs
what with them and my teasmade
i’d only need to get out of bed for visits to the littlest room
