One of the most fundamental skills
that never seem to be taught in a domestic environment are knife skills.
Choosing the right knife for the job – how to look after your knives. U Tube
has numerous tips and recommendations here’s one for starters
Knife Skills I am sure you will learn
allot by spending only a few minutes. Never Never put your Kitchen Knives in the
Dishwasher. The heat will cause the shank in the handle to expand and crack the
handle. Don’t store them altogether in a drawer. It’s dangerous and does not
protect the blades. Keep them sharp – find somewhere to have them sharpened
(knifemandirect.com) – you don’t cut yourself with a sharp knife if handled
correctly as no pressure is need. Your investment in a good knife is for a
lifetime. My college knives of over 45 years ago are still in my collection and
used regularly. When buying a new knife. Look at the price and divide by 50 or
40. That will give you a yearly cost not bad for a 40 year or 50 year lifetime.
As we start the Strawberry
Season I am sure many of us regularly try to conjure up a new way of serving
them. The diversity of Choux Pastry is one of those skills often passed by but
can be used in so many shapes and applications – so give it a try.
Strawberry Choux buns
For the choux pastry
50g
butter
75g
plain flour
2
large eggs
For the filling
2
tbsp custard powder
300ml
milk
½
tsp sugar free vanilla extract
150ml
Greek yogurt
15g
coarsely grated white chocolate
125g
small strawberries, halved
dusting
of icing sugar (optional)
Method
1.
Line a large baking tray with baking paper. Heat oven to 200C, 180C fan
gas 6. Heat the butter in a non-stick pan with 125ml water until melted.
Increase the heat until boiling then remove from the heat and quickly beat in
the flour until the mixture comes together as a ball. Cool 5 mins then beat the
eggs with 1 tbsp water then beat into the pastry a little as a time to make a
thick glossy mix.
2.
Spoon onto the baking tray in 8 equal size blobs. Bake for 25-30 mins
until well risen and golden. Take from the oven make a slash in the sides and
return to the oven for 5 mins more to dry out.
3.
While baking make the filling. Mix the custard powder with a little of
the milk then, with the remaining milk and vanilla put in a non stick pan and
cook, stirring over the heat until thickened. Stand for 5 mins then beat in the
yogurt and set aside to cool, stirring frequently to make sure a skin doesn't
form. When cold, stir in the grated chocolate.
4.
Reserve 1 tbsp of the custard mix then use the rest to fill the buns.
Distribute all but 8 halves of strawberries between the buns, then blob a
little of the remaining custard filling on top and add the reserved
strawberries. Lightly dust with the icing sugar before serving if you like.
