OK first up is my favorite, and the one that goes wrong the most.
Choux pastry. You can make eclairs, profiteroles, or cream buns out of this it takes a bit of practice and perfecting but when you get it right its fab!
You need:
2oz Butter
150ml Water
2 1/2 oz Plain flour
2 Eggs
Put the butter and water in to a heavy pan and heat gently until the butter melts, increase the temperature and boil. When the liquid is boiling remove from the heat and quickly add all of the flour and beat well and hard. Return to the heat and continue to beat until a ball of dough has formed in the middle of the pan. This will not take very long. Remove from the heat and beat the eggs in gradually. You should be left with a smooth, shiny, very soft paste.
This must be piped in the shape of what you are making onto a lined tray and baked at 220c or gas 7 until they are well risen and golden brown.
I always put a tray or Pyrex dish in the bottom of the oven with some water in it, the moisture helps them to rise but i don't think this is absolutely necessary.
When they are cooked remove from the tray and place on a cooling rack, prick a hole into each one as this allows the steam to escape and stops them from going soft.
I like mine in any shape filled with whipped sweetened cream and simple Chocolate Ganache which is done by bringing 4 fl oz of double cream almost to the boil, taking off of the heat and gently stirring in 4 oz of grated dark chocolate. It couldn't get better than that!!! x
