Ingredients:
240ml Water
113g Unsalted butter, cut into pieces
1/2 tsp salt
130g All-purpose flour
3 Eggs
Extras:
Terry’s Chocolate Orange
Hazelnut spread
100ml double cream
Method:
Step 1: Preheat the oven to 205˚C while preparing the pastry.
Step 2: Make sure you have all your ingredients measured out and ready to go. Using a nonstick pot bring water, butter, and salt to a boil cooking over medium-high heat until the butter melts completely.
Step 3: Next, add all the flour and stir vigorously with a wooden spoon, turn down the heat and cook for 5 minutes while stirring constantly until the paste starts to pull away from the sides of the pot and forms a ball shape.
Step 4: Remove from the heat and allow to cool down slightly, stirring occasionally, once the paste feels warm to touch and not ‘hot’ start to add in the *eggs (if you pour in the eggs while too hot it will cook the eggs and ruin the pastry).
Step 5: I would usually start with 1 egg first, before pouring it in whisk it a little so the egg and yolk are mixed then add to the pot and stir with your wooden spoon stirring vigorously until fully incorporated, the dough will split but this is normal keep stirring until your pastry is smooth, stiff and shiny.
*You may not need all the eggs, test the batter as you go. It should fall off the spoon in a v-shaped ribbon or rub your finger along the surface of the dough and if it the sides stay up the dough has enough eggs.
But please feel free to add more of the egg bit by bit if the pastry has not reached the smooth, stiff, and shiny look.
Step 5: Once the pastry is ready, let it cool to room temperature before piping. Line a large baking sheet with parchment paper or a silicone mat and use a little dough or butter to secure the paper in place.
Step 6: Using a piping bag, add the dough and push the dough to the tip, pipe mounds 2-inches in diameter, and space them out about 3 inches apart.
Step 7: Using a moistened fingertip to gently press down any pointed tips on the mounds.
Step 8: *Bake for 15 minutes at 205˚C and then reduce the temperature to 176˚C and bake for another additional 15 minutes or until they are brown and completely hard on the outside.
*Do not open the oven during the baking or they might collapse.
Step 9: Transfer the pastries to a wire rack and immediately poke a skewer all the way through to release the steam trapped inside, while cooling whip your double cream until it forms soft peaks.
Step 10: Split the double cream in half and add the hazelnut spread into the cream and whip until fully combined.
Step 11: Melt the chocolate Terry’s chocolate in the microwave and leave aside, using a thin nozzle add your whipped cream either plain or hazelnut cream and poke a hole in the bottom and fill them up.
Step 12: Dip the top into your chocolate and place it back onto your rack. Continue this process until all roles are filled and dipped!
Tips:
To prevent the baked pastries from getting soggy, you can place the skewered pastries back into the warm oven, and let them continue to dry out for 5-10minutes.
Filled pastry shells will keep for up to 2 days stored in an airtight container in the refrigerator.
The choux dough can be stored for later use, allow to cool to room temperature. Cover it tightly with plastic wrap touching the surface and refrigerate for up to 3 days.
