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Home Food Recipe

Kim-Joy’s recipe for choux hedgehogs

Ana Vaughn by Ana Vaughn
September 1, 2023
in Recipe
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Content Summary show
Preheat the oven to 200C/180C fan/400F/fuel mark 6.
Transfer to the bowl of a stand mixer with a paddle attachment equipped.

Preheat the oven to 200C/180C fan/400F/fuel mark 6.

To make the choux pastry, chop the butter and add it to a small saucepan with the water and salt. Heat until the butter has melted and the mixture is starting to bubble. Meanwhile, weigh out both flours in a separate bowl. When the butter mixture is effervescent, please remove it from the heat and add all the flour. Stir with a timber spoon until it forms a clean ball that draws away from the perimeters without problems. Kim-Joy’s recipe for choux hedgehogs 1

Transfer to the bowl of a stand mixer with a paddle attachment equipped.

Add two eggs, one at a time, mixing slowly after every addition until mixed. Whisk the third egg in a separate bowl and add steadily, a tablespoon at a time, mixing correctly after every addition, until the dough is smooth and a “v” remains while you elevate a spoon out. Transfer to a piping bag and reduce a medium-length tip. Pipe 24-30 small shapes directly onto a baking tray (or ) covered with greaseproof paper – squeezing firmly at a forty-five-diploma perspective, slowly pull throughout, and pack less. One facet of every form needs to be taller than the other. Remember that the choux could be three times as huge once baked. You can bake the trays separately; the piped choux pastry may be ready. Bake for 10 minutes, then turn the temperature to 180C/160C fan/350F/fuel mark four. Bake for similarly 20 minutes. Don’t open the oven until at least 25 minutes to avoid the pastry deflating. When baked, without delay, pierce every choux bun under to allow the air to get away. Allow to chill, then put together your filling and pipe internally. Decorate by masking 3-quarters of every bun with melted chocolate and using chocolate sprinkles. Paint the faces using meal dye blended with a bit of alcohol. Use round chocolate sprinkles for the noses and ears, sticking them on with extra melted chocolate.

Many people on the vegan diet can get ‘stuck in a rut’ when preparing their vegan meals and food. They often prepare the same dish over and over again, and hence, their diet becomes boring. To keep one’s diet fun and delicious, however, one must diversify and expand to new horizons! Remember that creating gourmet and tasty vegan recipes and meals can be easy and quick! Where should one start looking for easy and quick vegan recipes to diversify their diet? The following ideas might be a good starting place for your recipe hunt!
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Ana Vaughn

Ana Vaughn

Zombie buff. Extreme travel aficionado. Creator. Subtly charming twitter nerd. Introvert.Spent several years exporting country music in Naples, FL. Spent a weekend building squirt guns in Mexico. Developed several new methods for managing jungle gyms on the black market. Spent the 80's investing in Slinkies in the aftermarket. At the moment I'm researching Roombas for the government. A real dynamo when it comes to promoting etch-a-sketches on the black market.

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