Grana Padano Choux
Grana Padano Choux
As you know this year, I am working with Grana Padano as part of its Tastemaker influencer programme. This week I’m sharing an extra special festive recipe: my Grana Padano choux. These pair perfectly with a glass of crisp Prosecco. They are perfect for this wintery weather and balance well with some nocellara olives. I like to serve them with a tower of grated fluffy Grana Padano Riserva - which is aged over 20 months for added depth of flavour - black pepper and sea salt.
Grana Padano Choux
(Makes about 20)
Ingredients
75g plain flour
1/2 tsp sea salt
50g unsalted butter, diced
2 medium eggs, lightly beaten together
125ml cold water
60g Grana Padano Riserva, finely grated
Serving suggestion, chilled prosecco and olives
Method
Add the water and butter to a medium saucepan and set to medium to high heat. Let this melt together and start to bubble.
Then add the flour and salt to the pan and mix together for 10 seconds with a wooden spoon.
Remove from the heat and beat until the choux mixture comes together into a ball. You can either slowly beat in the beaten eggs or I throw it into my cake mixer and mix with the paddle attachment until it forms a thick paste.
Add in the grated Grana Padano Riserva and mix until just combined.
Preheat the oven to 200 C degrees fan and line x2 sheets of baking parchment.
Use two teaspoons to load 1/2 teaspoon-sized portions in rows on the sheets. Keep a 4cm gap between each one. Dip your fingers in cold water and smooth the tops/edges of the pastry.
Then bake for 11-12 minutes or until they have gone golden and puffed up.
Serve straight away with a generous grating of Grana Padano on top! #ad #GranaPadanoTastemakers