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Instructions |
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preheat the oven to 200c/180 fan/gas mark 6. line
the baking tray with baking paper and draw a 20cm
circle. turn the paper over. sift the flour onto
another large square of baking paper. put the
butter in the pan with 15 ml cold water and a
pinch of salt. heat until the butter melts, then
bring to a full rolling boil. immediately remove
the pan from the heat and add all the flour at
once.
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beat with a wooden spoon until it forms a ball of
dough that has left the sides of the pan clean.
transfer to a large bowl and leave to cool for 15
mins. gradually beat the eggs into the dough with
an electric hand mixer or wooden spoon to create a
smooth, shiny paste. make sure that the dough is
not hot before you add the eggs, or they'll start
to cook when you add them.
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put the mixture in a freezer bag and snip off one
corner to make a piping bag. pipe the ring onto
the baking paper, following the circle outline.
sprinkle the almonds on top. bake for 35 mins,
without opening the oven, until its puffed up and
brown. immediately make small holes around the
edge using a knife or skewer. return to the oven
for 5 mins. Cool on wire rack.
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simmer the apricots with 150 water in a covered
pan for 15 mins. drain, reserving the liquid.
using the hand held blender or processor, make a
thick puree with the apricots, honey, vanilla and
a little of the reserved liquid. chill. whip the
cream until it holds its shape. fold in the puree
to give a marbled effect. spelt the choux ring and
fill with cream. dust with icing sugar
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| Serving
Suggestions |
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substitute apricots for berries or peach slices
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Originally Submitted
6/3/2013
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