My Little Wimbledon Noon Khamei
For the choux pastry:
65gm plain flour
1 tsp sugar
2 medium eggs
Rose flavoured sweet cream:
300 gms double cream
80gms icing sugar
2 tsp rose water
Place the butter sugar and water into a pan and bring to a boil slowly.
Take off the heat and add all of the flour at once and quickly mix until the batter comes away from the sides of the pan into a ball. Leave to cool for 1 minute.
Put back on the heat and allow the mixture to fur a little (when it sticks to the pan)
Add the eggs (beaten) one at a time mixing vigorously. It will look slimy at this stage. Ensure it is thoroughly mixed before you add the second egg and repeat the same again.
Line a baking sheet with greased baking paper and pipe out small disks giving each disk enough space to rise.
Place into a pre heated oven at 200′ (fan oven) for 25 minutes. Keep an eye on them at the last few minutes and when they are golden remove and pierce each one and place back in the oven for a further 5 minutes for them to dry out.
Remove and leave to cool on a wire rack then make cream.
To make the cream add all ingredients to a bowl and whisk until stiff peaks form. Add to a piping bag (I use disposable ones from Lakeland as they are so much easier to just throw away after) and pipe into little pastries. You can dress with chocolate or leave plain. I tend to leave plain as the cream is sweet enough and on this occasion with it being Wimbledon I added some sliced strawberries. They were yummy and I ate half the plate!!