Gluten Free Choux (shoe) Pastry

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Choux (shoe) Pastry
For éclairs and profiteroles

½ cup butter
1 ¼ cup water
1 ¼ cup self raising gluten free flour
4 eggs beaten
Whipped cream
200 grams chocolate

1. Place butter and water into a sauce pan and melt
2. Add flour to the sauce pan and mix until well combines
3. Take off heat, add in the beaten eggs while stirring to insure they don’t scramble
4. Once completely combined transfer into piping bag

For profiteroles
Pipe out ball shapes onto grease proof paper lined baking tray. Leaving space between each one.

For Éclairs
Pipe out thick long sausage shapes onto grease proof paper lined baking tray. Leaving space between each one

5. Once piped brush with milk for browning
6. Place in a warm oven at 200 degrees C for 30 -35 min
7. Do not open the door until the time is done as they will fall if door is opened at any time during the bake
8. Once baked remove from oven
9. For profiteroles cut a hole into them and place back in warm oven for 5 min to dry the inside
10. For Éclairs slice them down one side so they open like a book leaving the other side connected and place back in warm oven for 5 min to dry the inside
11. Melt the chocolate in a bain-marie
12. Once dried remove from oven and fill with whipped cream and coat the tops with melted chocolate and allow chocolate to set before serving

To make a tower, use a piece of cardboard which you can buy at any local school supply shop or art shop. twist the cardboard into a cone and tap the seams to secure. Coat the bottom of the cone with melted chocolate and place onto a large serving dish to secure. Coat one side of the profiteroles with melted chocolate and push the chocolate side gently onto the cone ensuring a secure connection with the cone. Build up the profiteroles up the cone to create a tower.

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