It took four of us: Karen the high priestess of the kitchen, Kathy the super-gardener, Will who’s another blind veteran and muggins here, to make choux buns for lunch.
It was all highly experimental with one pre-made batch of raw pastry in its piping bag in the fridge and a fresh mix created by Will and Kathy: weighing on the talking scales; heating the butter and water; quickly mixing in the flour followed by the eggs; into another piping bag; to the fridge for a rest (pastry rather than us).
Piping small blobs of gluey choux (try saying that after a glass or two) is definitely tricky for those of us who can’t see. But a deft wet finger can correct the worse defects.
The fresh dough did the biz while the overnight version was distinctly less puffy. But filled with smoked salmon mousse (starter) or chopped fresh orange and cream, topped with ye olde chocolate/orange spread (pud) covered a multitude of sins.
I even tried freezing small blobs of the overnight dough. De-frosted and cooked the same way, all I got were a set of bronzed peas that topped the rest of the leftovers.
My thinking is do it on the day. Have you got any better ideas?
