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Running Shoe Choux
And just like that, it's London Marathon time. When you're done with your running shoes, make these Stork running choux. You deserve it!
And just like that, it's London Marathon time. When you're done with your running shoes, make these Stork running choux. You deserve it!
Prep time
1 hour
Cooking time
1 hour
Servings
6
Difficulty
Easy
Ingredients
For the choux
25 grams Stork
75ml water
40g plain flour
1 egg, beaten
For the filling
200ml double cream
2 tablespoons icing sugar
1 vanilla pod, split and seeds removed, or ½ tsp vanilla extract
For the icing
Fondant icing sugar
Food colouring
Specialist equipment
Piping bags
Toothpick
Instructions
how_make
Preheat the oven to 200C.
Put the Stork and water in a small saucepan and place over a low heat until the Stork has melted, then bring to the boil. Take off the heat, add the flour at once and beat with a wooden spoon until the dough comes away from the sides of the pan. Tip out onto a plate and spread out, then set aside for a few minutes to cool. Put into a bowl and beat the egg into the mixture bit by bit. Put the mix into a piping bag and pipe 6 even sized choux buns onto a baking tray lined with greaseproof paper. They should be about 2cm wide and 8cm long. Bake for 20 minutes then leave to cool on a wire rack.
Whip the cream, icing sugar and vanilla until soft peaks form then transfer to a piping bag.
Using a sharp knife make a little hole in the bottom of each bun and pipe full with the cream.
Mix the fondant icing with enough water to form a firm but pipe-able icing then split into 7 small bowls. Use a toothpick to colour each bowl a different colour, leaving one white. Dip each eclair into a different colour fondant and leave to set for 20 minutes. Transfer the white fondant icing into a small piping bag and pipe laces and shoe outlines on each. Leave to set for a further 15 minutes.
