Choux Doughnut

There's a Choux Party going on at Foodie Baker! The lovely Jasline from Foodie Baker is the host for this month's Aspiring Bakers, and the chosen theme is "Choux!". Want to join the Choux Party? Drop by Jasline's for more info.

It has been ages since I've made any choux pastry, and I am not going to miss this one out. I was going thru my cookbooks looking for a choux pastry recipe,  found this simple Choux Doughnut, looks delicious coated with chocolate. 

The choux pastry recipe is taken from Alex Goh's "Irresistible Pastry", and he has used the stand mixer to beat the pastry. I have adjusted his method of mixing the pastry slightly, without using the stand mixer, similar to the Chocolate Eclairs which I have made before, here.

Once the pastry is ready, it is filled into a piping bag with a star nozzle (I have used a round nozzle), and pipe out into a round of 2" diameter onto 3-1/2" squares of greaseproof paper, which is to be greased generously with shortening, as the pastry will stick to the paper. I have however used a vegetable spray and it works out great.

Release the piped pastry gently over hot oil, it may overlap over itself, almost all of it do (more practise required!), but it is easily rectified by using a pair of chopsticks and gently position the pastry into a round again. Fry both sides until golden brown, which should take about 2 minutes each side. Remove to a kitchen paper towel to drain off excess oil. Let cool completely.

Melt some chocolate and coat one half of the fried choux pastry with the melted chocolate, leaving the other half bare. Place the coated choux pastry on a greaseproof paper for the chocolate to set. If you are like me, rather impatient to wait for the choc to set, especially in our hot and humid weather, it seems like forever that the choc would set, if it would set at all! Simply put the tray in the fridge for 10-15 minutes or so. 

Sprinkle with icing sugar just before serving. Best eaten as soon as possible, as they do not remain crisp for long, but it will still taste great! And the chocolate would start to melt!

Choux Doughnut
Simply irresistible!

Choux Doughnuts
(adapted from "Irresistible Pastry", Alex Goh)
100gm butter
250gm water
1/2 tsp sugar
pinch of salt
150gm flour
3 eggs, lightly beaten
250gm melted chocolate

1. Place butter, water, sugar and salt in a saucepan over low heat to melt the butter slowly. Once the butter has fully melted, increase heat to high and let mixture comes to a rolling boil. Remove pan from heat and add in all of the flour, mixing vigorously until the mixture comes to a dough. Keep aside to cool for about 3 minutes. 
2. Add in the eggs, a little at a time, beating well after each addition until you have a smooth, shiny paste, which is thick enough to hold its shape. It may not be necessary to use up all of the eggs. Use immediately.
3. Cut some greaseproof paper into 3-1/2-inch squares, and grease heavily with shortening. (I have used some vegetable spray).
4. Place the choux pastry into a piping bag fitted with a star nozzle and pipe one small ring of about 2" in diameter onto each piece of greased paper.
5. Heat oil till hot. Slowly release the choux pastry from the paper into the hot oil. Fry until golden brown on both sides. Remove and drain on kitchen paper towel.
6. Melt chocolate and coat one half of the doughnut, leaving the other half bare. Place the coated doughnuts on a greaseproof paper and leave to set.
7. Sprinkle with icing sugar before serving.

#77/100

I am submitting this post to Aspiring Bakers #34 : Choux Party (August 2013) hosted by Jasline of Foodie Baker.

And I'm sharing this with Cook-Your-Books #3 hosted by Kitchen Flavours

and Little Thumbs Up, where the ingredient for this month is Eggs, hosted by Baby Sumo from Eat Your Heart Out, and organized by Zoe from Bake For Happy Kids, together with Doreen from My Little Favourite D.I.Y.