This is Y December 2020 Digital Edition

IRISH CREAM
SNOWMEN CHOUX
Christmas isn’t complete without
choux pastry filled with the most
delicious Irish cream filling…
plus adorable snowmen too.
MAKES: 18–24
CHOUX PASTRY
85g [ 0∕3 cup plus 2 tsp]
unsalted butter
225ml [1 cup] water
pinch of salt
50g [6 Tbsp] plain [all-purpose] flour
50g [5 3/4 Tbsp] strong white flour
(to make gluten free, swap both plain
and strong white flour for 100g [3/4
cup] glutenfree flour plus 1/4 tsp
xanthan gum
2–3 medium eggs
IRISH CREAM
LIQUEUR FILLING
480ml [2 cups plus 2 Tbsp]
double [heavy] cream
4 Tbsp icing
[confectioners’] sugar
1 Tbsp Irish cream liqueur
VANILLA ICING
200g [1 1/2 cups minus 1 Tbsp] icing
[confectioners’] sugar
40–50ml [2 2∕3 –3 1/2 Tbsp] water
1/2 tsp vanilla bean paste
Matchstick cookies or similar sprinkles
1/2 quantity Royal Icing
orange and black food dyes
(or more sprinkles)
Fondant, fruit, nuts, candy canes, etc.
for additional decoration (optional)
ROYAL ICING RECIPE
40g [1 1/2 oz] egg white
(substitute with aquafaba
for a vegan version)
225g [12∕3 cups] icing
[confectioners’] sugar
Plus extra egg white
(or aquafaba) and icing
[confectioners’] sugar to adjust
and get the right consistency
1 Preheat the oven to 200°C [400°F/
Gas mark 6].
2 To make the choux pastry, chop the
butter and add it to a small saucepan
with the water and salt. Heat until the
butter has melted and the mixture
is starting to bubble. Meanwhile,
combine both flours (or gluten-free
flour plus xanthan gum) in a separate
bowl. When the butter mixture is
bubbling, remove it from the heat
and add the flours all in one go. Stir
with a wooden spoon until it forms
a smooth ball that pulls away from
the sides very easily – this is called a
panada.
3 Transfer the panada to a
stand mixer fitted with a paddle
attachment (or use a handheld
electric whisk) and leave to cool for
5–10 minutes.
4 Add 2 eggs, one at a time, to the
panada, mixing on slow speed after
each addition until combined. Whisk
a third egg in a separate bowl and
gradually add 1 tbsp at a time, mixing
well after each addition. You may
not need to add the third egg, or
you may need to add a little or all of
it. It’s important to add it gradually
to avoid having a batter that is too
runny. You are looking for a glossy
consistency, which leaves a ‘v’ when a
spoon is lifted out of the dough.
5 Transfer to a piping [pastry] bag
and cut a medium tip. Line 2 baking
sheets with baking paper or a silicone
mat, then pipe 20 x 3-cm [1 1/4-in]
circles onto one of the baking sheets.
6 Bake in the oven for 10 minutes,
then turn the oven down to 180°C
[350°F/Gas mark 4] and bake for a
further 20 minutes. Don’t open the
oven until at least 25 minutes have
passed, to avoid the choux pastry
deflating.
7 Meanwhile, pipe a second batch
onto the other baking sheet. This
time you will need 20 x 2.5-cm
[1-in] circles (there will be some
leftover choux so you can pipe
extra if you like).
8 When the first batch of choux
have finished baking, immediately
turn them over and use a knife
to pierce the base. This is so that
the air inside has somewhere
to escape, and also gives you a
place to pipe in the filling. Bake
the second batch of choux for 10
minutes at 200°C [400°F/Gas
mark 6], then a further 10 minutes
at 180°C [350°F/Gas mark 4].
9 Meanwhile, make the Irish cream
filling. Add all the ingredients to a
clean, grease-free bowl and whip
on medium-high speed until stiff
enough to pipe and hold its shape.
Don’t overwhip. Transfer the
whipped cream to a piping bag
and cut a small tip.
10 Pipe the cream into the cooled
choux buns through the hole
created earlier, making sure each
one is filled completely.
11 To make the icing [frosting],
whisk all the ingredients together
in a bowl, then spoon the icing
over the top of each choux bun.
Stack the smaller choux bun on
top of the larger one.
12 Decorate with matchstick
cookie arms and sprinkles for
buttons. These will stick if you
add them before the icing sets
but use a little extra if needed.
Add the facial features with royal
icing dyed black and orange, or
use sprinkles. You can also use
nuts, fondant or fruits to create
accessories for their heads.
TIP FOR THE ICING: Use a stand mixer (or handheld electric whisk)
fitted with a balloon whisk attachment to combine the egg white/aquafaba
and icing sugar until you get a smooth consistency. Then add tiny amounts of
extra egg white (or aquafaba) and/or icing sugar to get the right consistency.
Add food dye to colour as desired! That’s it!
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