makes
12
prep
20 minutes
cook
15 minutes
difficulty
Easy
makes
12
serves
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 100 g butter, roughly chopped
- 1 cup (250 ml) water
- 170 g plain flour, sifted
- 3 eggs, lightly beaten
- Sunflower oil, for deep-frying
- Melted white chocolate, food colouring, edible gold lustre spray, to serve
Instructions
- Cut out 10 cm square pieces of baking paper and line a baking tray with paper towel and set aside. Heat the butter and water in a medium saucepan over high heat. Bring to a boil, then add the flour and beat vigorously with a wooden spoon for 1-2 minutes, or until the mixture forms a ball and begins to come away from the sides of the pan. Remove from the heat and allow to cool slightly, then transfer to the bowl of a stand mixer with the paddle attachment fitted.
- With the stand mixer running on medium speed, gradually add the beaten egg to the bowl, increasing the speed to high until well combined. Transfer the choux pastry to a large pastry bag fitted with a 13 mm star nozzle attached.
- Pipe the choux paste into 8 cm rings onto the prepared baking paper squares, joining at the ends to form the Olympic ring logo.
- In a large saucepan, heat enough oil to deep-fry to 175˚C. Keeping the baking paper attached to help the choux pastry retain its shape, gently drop the piped choux into the hot oil and deep-fry in batches, gently removing the baking paper squares with tongs from the oil. Cook the choux pastry for 7-10 minutes, turning gently, or until golden and cooked through.
- Remove the fried choux pastry to a baking tray lined with a paper towel, then transfer to a wire rack to cool completely to room temperature. To serve, tint melted batches of white chocolate with your preferred food colouring (match the Olympic logo colours, or whatever colours you like!) and decorate the choux pastry rings. Allow the chocolate to set, spray with edible gold lustre spray and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
