< Kitchen
< Summer Sizzlers

Marshmallow Snowballs
Gooseberry Fool
Raspberry & Apple Palmiers
Carla's Orange Chocolate & Cream Choux 'C'
Chocolate Workies
Danish Peasant Girl with Veil
Apple Snow
Blackberry Polenta Cake
Basic Four-Egg Sponge
Trifle in a 'Trifle'
Pears in Lemon Juice
Basic Muffins
Anna-Louise's Redcurrant Tart
Baby BBQ
Zinging Home-Made Lemonade
Mini-Cooked Breakfast
Butterfly Fruit
Redcurrant Yogurt Ice-Cream
Blackcurrant Coulis
Lemon Ricotta with Summer Fruits and Blackcurrant Coulis
Redcurrant Muffins
Dough Balls
Kids' Summer Cup
Primrose Salad
Easy Cheese Soufflé
Elderflower Fizz
Zany Pavlova
Herb Pikelets and Orange Caviar
Maypole Cake
Bananas in Pyjamas
Elderflower Cordial

Carla's Orange Chocolate & Cream Choux 'C'

The most delicious combo of eclair pastry and orangey chocolate and cream...

To make the choux pastry:
50g butter
150ml water
65g plain flour
2 eggs
1 pot (284ml) double cream

Put the butter and water in a saucepan and heat until the butter has melted and the water is boiling. Turn off the heat and beat in the flour until it forms a ball in the middle. Beat the eggs in a separate bowl and gradually add to the paste a little at a time, beating well until there is a sheen to the paste.
Place an 18cm plate on a piece of lightly floured greaseproof paper and trace a circle around with the wrong end of a spoon. Drop dessertspoons of the paste just inside the circle to form a continuous ring - or make an initial as Carla did a 'C'. Bake at 200 degrees C or Gas Mark 6 for 20 - 30 mins. It should be golden brown when cooked. Leave to cool.
When the choux ring is cool split it horizontally with a large sharp knife. Beat the cream until stiff and spread over the bottom ring. Place the top back on and cover with the chocolate sauce.

To make the chocolate sauce:
50g orange chocolate
25g butter
125g icing sugar
45ml or 3 tbsp of milk

Melt the chocolate and butter gently together, either in the microwave or in a saucepan. Pour in the icing sugar and milk and stir until the sauce is smooth. If it is too runny let it cool a bit before pouring over the ring.