Choux Party

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Profiteroles and tea cups

Choux Pastry is a pastry that I love to make. I love how methodical and easy it is to mix, and love watching it rise in the oven. It was almost 2 years ago when I first attempted making this pastry (and you can check my blog post about it here) and since then, I have always found a sense of comfort while making this.

When I was younger, my favourite thing to eat were eclairs. My aunt made them and at that time, I watched her make it and ate with awe. I only got eclairs at special occasions and it was always such a wonderful and rare treat for me.

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Baking in full swing

I feel like I can make this banana bread in my sleep. I’ve made it so many times and it’s been a success every single time. I’ve hit some obstacles, when I’ve had to use new ovens (burnt edges or not cooked through) but managed to master this.

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Getting caught up with all the baking and following my recent success with shortcrust pastry, I woke up this morning and asked my husband if he would like cream puffs (profiteroles). He gave me a thumbs up and I started making my first choux pastry.

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Stephanie Alexander helped me out. I have always looked at her massive ‘The Cook’s Companion’ with intimidation but the choux pastry in the book seemed very simple. Plus I had watched enough Masterchef Australia contestants trying to make profiteroles and knew that I had to wait till my dough cool down before I added the eggs. Thanks Jamie of Masterchef 2014!

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The other thing I have been really obsessed with is food photography. In my last blog post about the orange cake, my husband had to take some photos for me. I was getting quite frustrated with the blurred results and I wasn’t sure which button to turn or press. But in the last couple of weeks (with tips from my husband) I have managed to take all the photographs by myself. I can now work out how to have the perfect exposure and am thinking more about lighting and framing. Plus I think I am getting a hang of styling the food and presentation.

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Am not yet ready to give up my day job to become a pastry chef. In fact I don’t think I could cook under pressure, in a cafe or restaurant.