Xaviera Posted January 11, 2011 Share Posted January 11, 2011 I just posted this elsewhere before I realized there was a recipe section. I didn't believe making pastry in a saucepan would work but this has been successful every time I've tried it. Have a go! Heat oven to 220 degrees. Melt 50g butter in 150ml hot water in a pan.When the butter has melted, add 75 g plain flour and stir it in with a wooden spoon until the batter combines into a ball and comes away cleanly from the sides of the pan. Remove from the heat and leave for a few minutes. Add two eggs, one at a time, beating in with the wooden spoon until the mixture is even and shiny. Dollop onto a baking tray or cookie sheets using a soup or dessert spoon. Leave a gap between each to allow for them to rise. This amount makes about 20. Don't be too neat as the messy edges go golden and crispy. Bake in the oven for 10 minutes at 220. IT'S IMPORTANT NOT TO OPEN THE OVEN - as the steam is what makes them rise. After ten minutes, turn the temperature up to 245 and bake for a further five minutes. They should be golden brown and crispy but soft inside. When they've cooled down, split open and fill with whipped cream or custard. If you make your own custard, use a little more custard powder than the tin suggests so it's thicker than 'pouring' custard. Melt some chocolate and dribble it over the lot - just a little on each one. Then chill them in the fridge until the chocolate sets. Then make yourself sick eating them all too fast! Enjoy! Link to comment Share on other sites More sharing options...
Aloe Posted January 11, 2011 Share Posted January 11, 2011 I just posted this elsewhere before I realized there was a recipe section. I didn't believe making pastry in a saucepan would work but this has been successful every time I've tried it. Have a go! Heat oven to 220 degrees. Melt 50g butter in 150ml hot water in a pan.When the butter has melted, add 75 g plain flour and stir it in with a wooden spoon until the batter combines into a ball and comes away cleanly from the sides of the pan. Remove from the heat and leave for a few minutes. Add two eggs, one at a time, beating in with the wooden spoon until the mixture is even and shiny. Dollop onto a baking tray or cookie sheets using a soup or dessert spoon. Leave a gap between each to allow for them to rise. This amount makes about 20. Don't be too neat as the messy edges go golden and crispy. Bake in the oven for 10 minutes at 220. IT'S IMPORTANT NOT TO OPEN THE OVEN - as the steam is what makes them rise. After ten minutes, turn the temperature up to 245 and bake for a further five minutes. They should be golden brown and crispy but soft inside. When they've cooled down, split open and fill with whipped cream or custard. If you make your own custard, use a little more custard powder than the tin suggests so it's thicker than 'pouring' custard. Melt some chocolate and dribble it over the lot - just a little on each one. Then chill them in the fridge until the chocolate sets. Then make yourself sick eating them all too fast! Enjoy! Sounds awesome! I'm having a party for my sis-in-law this Sunday, think I'll make these for her. :) Link to comment Share on other sites More sharing options...
Guest MissTree Posted January 11, 2011 Share Posted January 11, 2011 My mouth watered reading this! Thanks for posting this. These will be great for breakfast tomorrow. :-) (& perhaps lunch, afternoon snack & dinner. :-D ) Link to comment Share on other sites More sharing options...
Guest Magdalena Posted January 11, 2011 Share Posted January 11, 2011 Yummy. :smile: Link to comment Share on other sites More sharing options...
Firebird Posted January 11, 2011 Share Posted January 11, 2011 I just posted this elsewhere before I realized there was a recipe section. I didn't believe making pastry in a saucepan would work but this has been successful every time I've tried it. Have a go! Heat oven to 220 degrees. Melt 50g butter in 150ml hot water in a pan.When the butter has melted, add 75 g plain flour and stir it in with a wooden spoon until the batter combines into a ball and comes away cleanly from the sides of the pan. Remove from the heat and leave for a few minutes. Add two eggs, one at a time, beating in with the wooden spoon until the mixture is even and shiny. Dollop onto a baking tray or cookie sheets using a soup or dessert spoon. Leave a gap between each to allow for them to rise. This amount makes about 20. Don't be too neat as the messy edges go golden and crispy. Bake in the oven for 10 minutes at 220. IT'S IMPORTANT NOT TO OPEN THE OVEN - as the steam is what makes them rise. After ten minutes, turn the temperature up to 245 and bake for a further five minutes. They should be golden brown and crispy but soft inside. When they've cooled down, split open and fill with whipped cream or custard. If you make your own custard, use a little more custard powder than the tin suggests so it's thicker than 'pouring' custard. Melt some chocolate and dribble it over the lot - just a little on each one. Then chill them in the fridge until the chocolate sets. Then make yourself sick eating them all too fast! Enjoy! Gimme Gimme, :chef: Link to comment Share on other sites More sharing options...
Firebird Posted January 11, 2011 Share Posted January 11, 2011 I just posted this elsewhere before I realized there was a recipe section. I didn't believe making pastry in a saucepan would work but this has been successful every time I've tried it. Have a go! Heat oven to 220 degrees. Melt 50g butter in 150ml hot water in a pan.When the butter has melted, add 75 g plain flour and stir it in with a wooden spoon until the batter combines into a ball and comes away cleanly from the sides of the pan. Remove from the heat and leave for a few minutes. Add two eggs, one at a time, beating in with the wooden spoon until the mixture is even and shiny. Dollop onto a baking tray or cookie sheets using a soup or dessert spoon. Leave a gap between each to allow for them to rise. This amount makes about 20. Don't be too neat as the messy edges go golden and crispy. Bake in the oven for 10 minutes at 220. IT'S IMPORTANT NOT TO OPEN THE OVEN - as the steam is what makes them rise. After ten minutes, turn the temperature up to 245 and bake for a further five minutes. They should be golden brown and crispy but soft inside. When they've cooled down, split open and fill with whipped cream or custard. If you make your own custard, use a little more custard powder than the tin suggests so it's thicker than 'pouring' custard. Melt some chocolate and dribble it over the lot - just a little on each one. Then chill them in the fridge until the chocolate sets. Then make yourself sick eating them all too fast! Enjoy! Gimme, gimme :chef: :thankyou: Link to comment Share on other sites More sharing options...
Vixen Posted January 11, 2011 Share Posted January 11, 2011 MMMMmmmmmmmmmmmmm!!!!! Link to comment Share on other sites More sharing options...
Recommended Posts