DEVON CLOTTED CREAM CHOUX PUFFS
Published 20th September 2019
I'm sharing with you a recipe that I've wanted to make for some time and now "my boys" have finished their 2019 harvest I've treated them to this delicate little dessert (well you need robust food which is easy to eat in a tractor or combine harvester not a creamy gooey treat like this!).
Ever since I was a little girl I've made choux pastry and made eclairs and profiteroles but always the traditional way by melting butter. Well as I love creating new recipes with our very own rapeseed oil I thought substitute the butter with some of our oil and do you know what? I think I prefer the outcome even more. The choux pastry turned out golden and crisp and very light and held up really well to hold the clotted cream and jam even better than I remember when making choux pastry the original way.
Because the choux pastry is made with our rapeseed oil and not butter, they are suitable for vegans, vegetarians and those who cannot eat dairy. You can also fill the choux puffs with vegan, vegetarian or dairy free fillings.
Devon Clotted Cream Choux Pastry Puffs
200g plain flour (Maud Foster flour from Boston)
5 medium eggs (Primrose Eggs, Wragby)
170ml Ownsworth's Rapeseed Oil
Pre-heat the oven to 200 degrees C/400 degrees F/Gas Mark 6 and lightly oil a baking sheet. Sprinkle/mist a little water onto the oiled sheet (the water will help steam the puffs and help them rise).
Next pour the water and rapeseed oil together into a heavy bottomed saucepan and heat through until nice and hot. Take the pan off the heat and tip all the flour into the pan and beat the water, oil and flour mix together vigorously until completed combined. To help the mixture cool quicker, spread it about a little in the pan and leave for about 8 minutes.
Beat the 5 eggs into a measuring jug and bit by bit add some of the egg to the flour dough, beating fast to incorporate the egg into the mixture. You will need to do this about 5-7 times until all the egg is used and you have a soft, smooth batter.
Drop a heated tablespoon of mixture onto the lightly oiled baking sheet, leaving sufficient space between each choux puff mixture to allow it to expand. Then pop into the oven and bake for around 20-25 minutes until well risen and golden.
When baked remove from the oven and using a small sharp knife make a slit in the choux puff to allow the steam to escape (otherwise you will have soggy puffs which collapse). Place them on a wire tray and allow to completely cool before filling them with indulgent clotted cream and strawberry jam!
Fancy serving choux puffs up at a party and using different fillings? No problem, here are some suggestions:
Savoury: hummus, beetroot hummus, pea hummus, hummous with morrocan flavours, hummus with caramelised onion chutney, vegetarian pate, pork & orange pate, mackerel pate, salmon pate
Sweet: nutella spread, whipped cream with chopped nuts and honey, creme patisserie (don't forget you can spread melted chocolate or flavour some glace icing and drizzle over the top of your choux puffs)