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Valentines choux sharer

Valentines choux sharer

Lee Fisher

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Valentines bakes with BFP and our friends at Macphie. Create these fantastic Choux treats and remember.. you can create a platter to share or go large for individual trendy cakes.

  • 1kg Macphie Choutex
  • 1650g cold water
  • Macphie Mactop® Extra
  • 100g unsalted butter
  • 100g demerara sugar
  • 100g plain flour
  • Sugar daisies
  • Red food colouring

Place Macphie Choutex in a bowl fitted with a paddle, add the cold water and beat on slow speed for 2 minutes, scrape down.  Beat for a further 6-7 minutes on middle speed until a pipeable consistency is obtained.

To make the craquelin, mix the softened unsalted butter, demerara sugar and plain flour to form a paste. Colour as required. Then roll between parchment paper to the thickness of a 50p. Freeze then cut into 8cm rounds.

Pipe the choux in rounds on a lined baking tray, then place the circles of craquelin on top.

Bake at 200°C for 30-40 minutes.

Once the choux has cooled, fill with whipped Macphie Mactop® Extra and arrange into a heart shape. Garnish with daisies.

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