makes
32
prep
40 minutes
cook
45 minutes
difficulty
Mid
makes
32
serves
preparation
40
minutes
cooking
45
minutes
difficulty
Mid
level
Stream free On Demand
Musicals
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 75 g unsalted butter
- ½ tsp salt
- 150 g (1 cup) plain flour, sifted
- 4 eggs, lightly beaten
- icing sugar, for dusting
- ground cinnamon, for dusting
Date and cinnamon cream
- 150 g (1 cup) Medjool dates, pitted
- 200 ml boiling water
- 600 ml whipping cream
- 60 g icing sugar mixture, sifted
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 240˚C. Line a baking tray with baking paper.
- Place the butter and salt in a saucepan with 185 ml water. Bring to a simmer and remove from the heat. Add the flour and mix well with a spatula. Return to low heat and mix until the batter is smooth and glossy (not oily) and pulling away from the sides of the pan but forming a film on the base of the pan.
- Remove the pan from the heat and allow to cool for around 3 minutes. Add the beaten egg about a quarter at a time, mixing well after each addition. Stop when the batter is liquid enough to form a 'V' hanging off the end of the spatula as you lift it out of the batter. Transfer to a piping bag fitted with a large round nozzle.
- Pipe rounds of the choux batter around 5 cm in diameter and 2 cm tall. Leave a few centimetres between each round. Bake for 15 minutes, then reduce the oven temperature to 190 ˚C and bake for a further 15 minutes or until the puffs are golden and hollow. Remove from the oven and cool on a wire rack.
- Meanwhile, for the date and cinnamon cream, soak the dates in the boiling water for 1 hour. Drain and reserve the soaking water, then blend the softened dates with a little of the soaking water into a coarse paste. Whip the cream with the icing sugar and cinnamon, then gently fold through the date paste. Transfer to a piping bag fitted with a star nozzle.
- Cut the tops off the choux puffs and pipe in the date cream. Replace the tops, dust with icing sugar and cinnamon and serve.
Note
• The puffs are best served as soon as possible after filling. Alternatively, the unfilled puffs will keep in an airtight container for up to 1 week. To refreshen, place in a low oven for 15 minutes before cooling and filling.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Musicals
