Recipe Choux snowmen
Ingredients
- 1kg Macphie Choutex
- 1650g cold water
- Macphie Mactop Extra®
- White lustre spray
- Macphie 5th Avenue® Dark Chocolate Icing
- Orange icing
- Chocolate matchsticks
- 100g unsalted butter
- 100g demerara sugar
- 100g plain flour
Method
Place Macphie Choutex in a bowl fitted with a paddle, add the cold water and beat on slow speed for 2 minutes, scrape down. Beat for a further 6-7 minutes on middle speed until a pipeable consistency is obtained.
To make the craquelin, mix the softened unsalted butter, demerara sugar and plain flour to form a paste. Then roll between parchment paper to the thickness of a 50p. Freeze then cut half into 10cm rounds, and half into 6cm rounds.
Pipe the choux in rounds , half medium sized, half small on a lined baking tray, then place the circles of craquelin on top.
Bake at 200°C for 30-40 minutes.
Once the choux has cooled, fill both choux from the bottom with whipped Macphie Mactop® Extra, then spray all over with the white lustre.
Pipe a scarf on the larger choux then place the smaller choux on top for his head. Pipe eyes, nose and buttons using Macphie 5th Avenue® Dark Chocolate Icing.
Use the chocolate matchsticks for arms.
