Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Choux puffs with blackberry, apple and thai herb sauce

11 September 2006
Choux puffs with blackberry, apple and thai herb sauce

Ingredients

(serves six)

50g margarine
150ml water
75g plain flour
25g sugar
2 eggs
100g sugar
600ml water
450g frozen blackberries
1 x 4cm lemongrass
1 large lime leaf
450g Bramley apples
15g cornflour
Oil
Icing sugar

Method

Melt margarine in water and bring to the boil. Remove from heat and beat in the flour and sugar until the paste is smooth. Cool slightly and beat in the eggs a little at a time. Leave to rest for 30 minutes then pipe into 4cm lengths.

Dissolve sugar in the water and poach the blackberries saving a few for decoration. Remove blackberries and press through a fine sieve into a saucepan. Add lemongrass lime leaf and peeled thickly sliced apples. Simmer until cooked but firm. Thicken with cornflour boil and leave to cool.

Heat oil and deep fry the paste for about three minutes turning once until puffed and golden. Drain on absorbent paper. Keep warm.

Sprinkle pastry with icing sugar and serve with hot sauce.

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