Puff Pastry Fingers with Berries
1 hr 5 min.
- For the choux pastry
- ¾ cup plain flour
- ½ cup butter (cubed)
- 1 cup 2% milk
- 4 large eggs
- 1 tsp caster sugar
Prepare the choux pastry by sifting the flour and sugar together in a large mixing bowl.
Combine the butter and milk in a medium saucepan and heat gently until the butter has melted.
Add the flour to the melted butter and milk mixture and stir until a smooth dough comes together. Continue to beat the dough until it starts to pull away from the sides of the saucepan.
Remove from the heat and add the eggs, one at a time, beating well between each addition, until the
dough is shiny and even. Carefully transfer the dough to a piping bag fitted with a 5cm straight-sided nozzle.
Pre-heat the oven to 220°C | 425F | gas 7. Grease two baking sheets with a little oil then line with greaseproof paper.
Pipe the choux pastry in fingers about 15cm long, spaced well apart. Bake immediately for 10 minutes, then lower the oven temperature to 150°C | 300F | gas 2 and bake for a further 10-12 minutes.
The choux fingers are ready when the inside is cooked through and not wet or doughy; the outsides should be golden in colour. Remove from the oven and allow to cool on wire racks as you prepare the filling.
Whisk together the whipping cream with the 60 g of icing sugar until soft peaks form.
Spoon into a piping bag fitted with a 4-5cm in diameter star-shaped nozzle.
Use a sharp knife to split the choux fingers, making sure you leave on side attached. Pipe the filling into the cavity. Garnish with raspberries and dust with icing sugar before serving.