 Make 12 to 14 |
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These little pastries are popular in Japan and are usually filled with a French style pastry
cream (creme patissiere). I have simplified the filling a little and used whipped cream. Shu comes from the French choux which is the pastry used in profiteroles, chocolate eclairs, gougeres and so on. |
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For the shu pastry 60g (2oz) butter 140ml (5floz, ¼pint) water 90g (3oz) plain flour pinch salt For the filling 280ml (1 cup) double cream 2 tbsp caster sugar ¼ teaspoon vanilla extract 7 large or 14 small strawberries. |
First of all place the butter and water in a small saucepan and simmer the mixture to melt the butter. Add the pinch of salt. |  |
| Turn down the heat and quickly add the flour and beat it vigorously so that the flour becomes incorporated into the mixture. Don't stop util this has happened. If all is well the resulting 'dough' should easily come away from the sides of the pan. Take off the heat and allow it to cool for 20 minutes. |  |
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| Whilst the mixture is stil warm beat in the eggs one at a time. This will again take a bit of vigorous action. |  |
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| Pipe the choux pastry onto a baking sheet so that they are just smaller than the size of a golf ball. If you don't have a piping bag use a freezer / storage bag. Just fill it up, squeeze all of the mixture to one corner, and snip off the corner with scissors. Instant piping bag. |  |
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Bake them in a medium to high oven for between 30 to 40 minutes. They should be puffed up and
golden brown. Be careful not to disturb them whilst they are cooking as they will deflate if
they haven't set solid enough yet. Cool them, split them in half, and fill them with the cream whipped up with the vanilla and sugar. Slip in a strawberry or seasonal fruit of your choice. |
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