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We deliver to select Brisbane suburbs, 7 days a week from 7am - 1pm. Minimum order $33. Close
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  • PRE-ORDER
  • NODO® at HOME
  • ABOUT
  • VISIT/BOOK
  • MENU
  • RECIPES
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BEST CHOUX PASTRY (GF)

INGREDIENTS:

MAKES 9

  • 3/4 CUP (110g) NODO PLAIN FLOUR (SIFTED)
  • 1 TSP CASTER SUGAR
  • PINCH OF SALT
  • 1/4 CUP (65g) WATER
  • 1/4 CUP (65g) MILK
  • 1/2 CUP (70g) BUTTER 
  • 2 LARGE EGGS (LIGHTLY BEATEN)

METHOD:

  1. SIFT FLOUR.
  2. PLACE BUTTER, WATER, MILK, SALT & SUGAR IN A SMALL SAUCEPAN
  3. HEAT ON STOVE TOP UNTIL THEY JUST COME TO THE BOIL.
  4. TAKE OFF HEAT, ADD FLOUR, PLACE BACK ON HEAT AND MIX UNTIL ROUX COMES AWAY FROM THE SIDES AND BOTTOM OF THE PAN, AND NO FLOUR IS PRESENT
  5. PLACE MIXTURE INTO THE STAND MIXER AND MIX WITH THE PADDLE ATTACHMENT FOR 2 MINS - UNTIL COOLED SLIGHTLY.
  6. BEFORE ADDING EGGS, MAKE SURE THE ROUX IS AT ROOM TEMP.
  7. SLOWLY ADD EGG MIXTURE IN SMALL QUANTITIES - ONLY ADDING THE NEXT AMOUNT OF EGG ONCE THE PREVIOUS HAS BEEN FULLY EMULSIFIED.
  8. SCRAPE DOWN THE SIDES AND MIX AGAIN UNTIL NO EGG IS PRESENT.
  9. IF THE MIXTURE IS TOO DRY, ADD AN EXTRA EGG - THE MIXTURE NEEDS TO BE A PIPEABLE CONSISTENCY.
  10. PLACE MIXTURE IN A PIPING BAG WITH A 2CM NOZZLE.
  11. PIPE ONTO A GREASED AND LINED FLAT BAKING TRAY - DIAMETER AROUND 5CM
  12. BAKE IN OVEN – 180 DEGREES. ONCE ECLAIRS ARE IN THE OVEN. BAKE FOR 30 MINS UNTIL GOLDEN ON TOP. DO NOT OPEN OVEN WHILE BAKING.

FILLING & TOPPING

INGREDIENTS:

  • 300ML THICKENED CREAM
  • 1/2 TSP VANILLA BEAN
  • 1 TBSP SUGAR
  • 100G CHOCOLATE (MILK OR DARK)
  • 1 TSBP BUTTER

METHOD:

  1. USING AN ELECTRIC MIXER, BEAT CREAM, VANILLA AND SUGAR UNTIL FIRM PEAKS.
  2. PLACE CHOCOLATE AND BUTTER IN A MICROWAVE SAFE BOWL. MICROWAVE ON MEDIUM FOR 1 TO 2 MINUTES OR UNTIL SMOOTH. STIRRING EVERY 30 SECONDS. 
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