Ravneet Gill’s Horse Choux Pastry

Method

Step 1
Preheat oven to 220°C/200°C fan/430°F/Gas 7.

Step 2
For the white chocolate ganache, heat the double cream to just below boiling point, then pour over the white chocolate chips and leave to stand for 5 minutes until the chocolate melts.

Step 3
Once melted, stir to combine then pour the mixture into a shallow container and chill in the freezer for 10 minutes, or in the fridge for 30 minutes.

Step 4
Once the ganache has chilled, transfer to a stand mixer fitted with a whisk attachment or a large mixing bowl white an electric hand whisk. Whisk until thick and doubled in size. Add in the pistachio butter and fold through the ganache to combine.

Step 5
Transfer the ganache to a piping bag fitted with a large open star nozzle.

Step 6
For the choux pastry, gently heat the butter, water, milk, sugar and salt in a pan over a medium heat. Once the butter has melted, increase the heat and quickly bring the mixture to the boil. Tip in the flour in one go and beat vigorously to combine.

Step 7
Reduce the heat and beat until the dough comes away from the sides of the pan. Continue to beat for two more minutes, keeping the pan on a low heat.

Step 8
Transfer the dough to a stand mixer fitted with a paddle attachment and allow to cool slightly.

Step 9
In a separate small bowl, lightly whisk the eggs together to combine.

Step 10
With the stand mixer on a medium speed, gradually add the egg until you achieve a smooth, glossy dough which forms a ‘V’ shape on a spatula when lifted. You may not need all of the egg. Alternatively, you can do this by hand in a large mixing bowl with a wooden spoon. A damp tea towel placed underneath the bowl should help it to stay in place while you beat the mixture.

Step 11
Transfer the choux pastry to a piping bag. When ready to pipe, snip 1cm off the bottom of the bag and pipe a single line of choux following the template.

Step 12
Pipe another line following the first line, then pipe a third line that sits on top of the two lines of choux.

Step 13
Repeat steps 9 to 10 for the other two horseshoes. You should have 3 x horseshoe shapes.

Step 14
Brush lightly with egg wash from the leftover eggs.

Step 15
Bake in the oven for 12 minutes before turning the oven down to 180°C/160°C fan/350°F/Gas 4 and baking for a further 20 minutes.

Step 16
Once baked, poke holes in the sides of the choux and return to the turned off oven and leave to cool.

Step 17
For the chocolate shell, in a jug melt the chocolate and coconut oil together in a microwave. Pour into the horseshoe mould and chill to set.

Step 18
Once the choux has cooled, carefully slice in half through the middle so you have a top and a bottom.

Step 19
Pipe swirls of the whipped pistachio and white chocolate ganache over the base of each choux shape, then arrange slices of fresh strawberries on top before adding the choux top.

Step 20
De mould the chocolate horseshoe and carefully place on top of the finished horseshoe.