Many of our Library staff have sweet tooths and to satisfy those cravings we head straight to our neighbour cafe, The Topiary Pantry, to make a selection from the generous presentation of treats in their glass display.
The Topiary Pantry is owned by the same people who own ‘The Topiary’ at Newman’s Nursery, which is renowned for its emphasis on homegrown produce and for making as many ingredients as possible from scratch.
Sue, the resident pastry chef at The Topiary Pantry has kindly shared her unique recipe for choux pastry for the November newsletter. She has recently been making choux pastry for many sweet treats that have been very popular amongst customers.
Here is the recipe!
Choux Pastry – Recipe
At the Topiary Pantry, choux pastry can be used for making profiteroles, eclairs, swans, paris brest, croquembouche and many other things.
140g plain flour
Place water and butter in a saucepan and bring to the boil. Add flour and cook out until it all comes together. Place the mixture into a mixing bowl and beat slowly. Add eggs one at a time until the mixture is smooth and glossy. Place the mixture into a piping bag with a nozzle and then it is ready for any kind of application.
Cook the choux pastry at 180 degrees celcius.
Over summer, the Topiary Pantry will be serving these bite size choux pasty swans filled with cream and strawberries, for $2.50 each or you can order the ‘Coffee Bites’ special, where you receive 3 bite-size treats for $7.