Choux Velvet Pops
Delicious Velvet Pops - perfect for a romantic treat.
Place the boiling water in a saucepan and melt the butter in it. Bring to the boil (you can place the lid on saucepan to prevent water from evaporating)
Add the flour all at once – and stir with a wooden spoon. Cook for about 2 minutes while stirring well.
Remove from the heat, transfer the choux pastry to a clean bowl
Leave to cool for at least 5 minutes or more
Add the eggs one at a time and beat well after every addition
Place teaspoons full (or pipe desired shapes) of the paste onto a greased baking tray
Bake for 10 minutes at 200°C and then turn down the heat to 180°C for another 15 minutes
Remove from the oven and cool completely
Dissolve the gelatin in the microwave oven for about 30 seconds – stir until dissolved and leave to cool
Whip the ice-cold First Choice Strawberry Velvet on high speed until it is light and fluffy. Add the cooled gelatin, whip for another few minutes and place in the fridge until it is almost set. Spoon into a piping bag fitted with a small nozzle
Make small holes at the bottom of the éclairs and pipe with the whipped FIRST CHOICE STRAWBERRY VELVET filling. Place in freezer for 30 minutes to set
Melt the chocolate and take a cake pop stick and dip it into the melted chocolate. Firmly stick it into the middle of the firm éclair. Repeat with the rest of the eclairs
Dip into the melted chocolate all the way to cover entirely with chocolate and leave to set. Dust with chocolate shavings and cacao
Serve with strawberries
Ingredients
Directions
Place the boiling water in a saucepan and melt the butter in it. Bring to the boil (you can place the lid on saucepan to prevent water from evaporating)
Add the flour all at once – and stir with a wooden spoon. Cook for about 2 minutes while stirring well.
Remove from the heat, transfer the choux pastry to a clean bowl
Leave to cool for at least 5 minutes or more
Add the eggs one at a time and beat well after every addition
Place teaspoons full (or pipe desired shapes) of the paste onto a greased baking tray
Bake for 10 minutes at 200°C and then turn down the heat to 180°C for another 15 minutes
Remove from the oven and cool completely
Dissolve the gelatin in the microwave oven for about 30 seconds – stir until dissolved and leave to cool
Whip the ice-cold First Choice Strawberry Velvet on high speed until it is light and fluffy. Add the cooled gelatin, whip for another few minutes and place in the fridge until it is almost set. Spoon into a piping bag fitted with a small nozzle
Make small holes at the bottom of the éclairs and pipe with the whipped FIRST CHOICE STRAWBERRY VELVET filling. Place in freezer for 30 minutes to set
Melt the chocolate and take a cake pop stick and dip it into the melted chocolate. Firmly stick it into the middle of the firm éclair. Repeat with the rest of the eclairs
Dip into the melted chocolate all the way to cover entirely with chocolate and leave to set. Dust with chocolate shavings and cacao
Serve with strawberries