- 1 cup water
- ¼ cup butter
- 2 tsp castor sugar
- ¼ tsp salt
- 2/3 cup cake flour
- 1 egg
- In a heavy base pan, bring the water, butter, salt and sugar to a simmer.
- Once the butter is melted, remove from the heat and vigorously add in the flour.
- Stir until a ball forms. Return to heat and cook for 1 to 3 minutes.
- Transfer to a mixing bowl and allow to cool.
- With a hand mixer, mix in the egg until nice and smooth.
- Pipe dough onto a baking tray lined with baking paper.
- Bake for 30 to 40 minutes at 180°C until golden brown. During the last 5 to 10 minutes, prick each shell with a skewer and let them dry out in the oven while baking.
- Remove from oven, leave to cool completely.
Laager Rooibos Crème Patisserie
- 4 egg yolks
- 60g castor sugar
- 25g plain flour
- 2 tsp cornflour
- 280ml milk
- 4 Laager Rooibos teabags
- Beat egg yolks and sugar for a few minutes until pale and lightly thickened.
- Whisk in the flours.
- Heat the milk in saucepan with the teabags, bring to the boil. Remove the teabags.
- Whisk the milk into the egg mix.
- Put the whole mixture back into the saucepan, stirring consistently until thick and boiling.
- Take the pan off the heat and cover with a plastic wrap to prevent skin from forming.
- Pipe into the choux puffs. Enjoy!
Tips and ideas
- Set up the choux puffs in the shape of a Christmas tree on a large platter or wooden board and top with a chocolate star, or set up in the shape of a star.
- Dust with icing sugar or pipe a thin layer of chocolate over the choux puffs.
- If you don’t have a piping bag, use a normal plastic sandwich bag. Snip a small hole in 1 sealed corner, and fill with the crème. Voila – you have a home-made piping bag!