Week 7 saw the contestants battle with choux pastry. This is the stuff used for making éclairs or profiteroles, which puffs up impressively in the oven. All you need is butter, water, eggs and some flour.
Instead of joining the "nun fun" I decided to go for éclairs. Fill them with some crème pâtissière and it makes a nice accompaniment to your Sunday tea.
I like making choux pastry. It's quite different to any other pastry dough and requires a bit of elbow grease, which builds up those upper arm muscles nicely. After you've added all the flour in one go, beat the mixture vigorously with a wooden spoon until you end up with a soft ball.
It's also important not to add the eggs too quickly or you could be left with some scrambled eggs.
The recipe for last week's technical challenge can be found here
Unfortunately this one isn't the prettiest example but it's the only one I managed to get a picture of..
It's also getting harder again to catch some daylight when baking after work.
I'm looking forward to spying into the ovens again tonight.