Mendip Living Aug - Sep 2020

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CHOUXNUTS A little bit choux pastry, a little bit doughnut - we think these Choux-nuts by Juliet Sears are definitely worthy of a Paul Hollywood handshake! Serves: 6 INGREDIENTS Creme Diplomat: 4 Clarence Court egg yolks 60g flour 25g flour 2 tsp cornflour 280ml milk Choux Pastry: 225g Clarence Court eggs 225g water 110g butter 130g plain flour 2 tbsp caster sugar Pinch of salt Vanilla extract (optional) METHOD Pre-heat the oven to 190°C and prepare two baking trays with parchment paper. In a pan, heat the water, sugar, salt and butter until completely melted. Add the flour and beat well on the heat for 4-5mins until dough comes away from edges of the pan. Transfer the dough into a bowl, leave to cool for 2-3mins. Slowly add the egg, bit-by-bit, beating well until the choux is the right consistency. It should be stiff, but easily drop off the spoon. Put the choux paste into a piping bag. Draw around a circular cutter onto the parchment, flip the paper over and pipe the choux circles. Place the trays in the over, spray some water onto the base of the oven and shut the door. Bake for 25- 35mins, don’t open the oven door until at least 25mins or they’ll collapse. To make the creme diplomat, beat the egg yolks and sugar with the flours until pale and thickened. Heat the milk in a pan until just boiling, whisk the milk into the egg mix and pour back into the pan. Heat the mixture, stir continuously until thick and boiling. Take off the heat, pour onto a tray and cover with cling film – make sure the cling film is touching the creme patisserie to stop a skin forming. Once the creme patisserie has cooled, whisk 300ml of double cream with vanilla to soft peak stage. Gently mix the creme patisserie into the cream until smooth. Poke a hole in the base of your chouxnuts, then pipe in the cream until you can feel that they’re full. Leave the chouxnuts to one side and make the fondant. Add water to the fondant icing sugar, 1tsp at a time until it’s thick – you can add colour if you want to. Using a piping bag, pipe a ring of fondant onto the chouxnuts then decorate with edible flowers. 12 | www.mendipliving.co.uk
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Page 3: Contents A Note from the editor Wha
Page 6 and 7: ADVERTISING FEATURE Meet the FROMIE
Page 8 and 9: ADVERTISING FEATURE Wells Festival
Page 10 and 11: FEELGOOD cooking There have been tw
Page 14: ALL GO AT KIMBERS FARM SHOP Mendip
Page 17 and 18: LOVING home With holiday plans scup
Page 19 and 20: Image from Herringbone Kitchens EXT
Page 22 and 23: Collection from bridgman.co.uk Larg
Page 24 and 25: ADVERTISING FEATURE Moving house du
Page 26 and 27: UP TO UP TO # # THE MITSUBISHI OUTL
Page 28 and 29: Later life... Let the fun begin !.?
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Mendip Living Aug - Sep 2020

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