Simple choux pastry



Renowned chef Jean-Christophe Novelli creates magnificent, light as air profiteroles with Vernon Kay and his mum Gladys. As Flora Cuisine has 45% less saturated fat than olive oil, you can enjoy these delightful treats without feeling guilty!

Video guide to Novelli’s simple choux pastry

Jean-Christophe Novelli: Choux pastry is used to make something like this, in France we call it a croquembouche.

First you put your water in, the pan is very hot. Obviously you can see the amount. There we are, very quickly. The most important thing is obviously the flour. Introduction of the flour and you've got to make sure that you mix it very, very quickly. Instead of stirring and stirring, it's already done. Look at that, it's fantastic. In fact, it is actually perfect.

When the pan is cold enough, we have, obviously, the introduction of the eggs. This has to be mixed. If you want to come over.

Vernon Kay: Yes.

Jean-Christophe: The most important thing is the introduction of the eggs. Introduce your eggs one by one, slowly. That's it. What we do is, using a piping bag.

Vernon Kay: To me, that recipe, if you told me that I was going to make that, that's intimidating. But watching you do it, it's quite simple.

Gladys: So easy.

Jean-Christophe: It is. On a piece of greaseproof paper, or non-stick pan, make your little choux, like so. In order to get the maximum onto your tray, do it in circles, like this. Then we've got this amazing chocolate recipe.

Vernon:  That's got oranges in it.

Jean-Christophe:  Oranges, a good marriage, or whisky. And just pour it on the choux, last minute, and done.

Vernon: Good man, there you go.

Try our delicious recipe for Profiteroles and Chocolate Orange Sauce.

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