If you are looking for something a little different to whip up in the kitchen, we have some Scand inspired recipes from Trine Hahnemann.
Choux Pastry With Pineapple Cheese With Ginger Glazing
Makes 22-24 buns
1 Castello Pineapple Halo
Choux pastry:
- 100g butter
- 100g plain flour
- 200ml water
- 3 eggs, lightly beaten
- 1tsp caster sugar
- pinch of salt
Icing:
- 1tsp freshly grated ginger
- 8-9tbsp icing sugar
- 1tbsp hot water
Method:
Put the butter in a saucepan with 200ml water and let it melt over a gentle heat. Now increase the heat and bring to a boil.
Meanwhile, sift the flour, sugar and salt into a bowl. Take the saucepan off the heat and add the flour and stir with a wooden spoon until a firm, smooth paste is formed.
Beat until it comes away from the edges of the pan and forms a ball, then remove from the heat and leave to cool for 5 minutes.
Preheat the oven to 200C/400F/gas mark 6.
Whisk the eggs together and add to the dough a little at a time, beating well after each addition, until the mixture is smooth and glossy. You may not need all the beaten egg.With two teaspoons place little round balls the size of walnuts on baking trays lined with greaseproof baking paper.
Bake for 20-30 minutes. Do not open the oven door for the first 10 minutes or the pastry may not rise. The pastries are done when they are golden brown and firm.
Transfer to a wire rack and, with a sharp knife, pierce holes in the side of each to let the steam out. Leave to cool. Cut the choux pastry in half and place a slice of the Castello Pineapple Halo inside the bun.
To make the icing, mix the grated ginger with icing sugar and add 1tbsp hot water. Whisk well adding a bit more water if not smooth enough. Decorate the top of the choux buns with the icing. Let them sit for 5 minutes before serving.
TIP: Serve with fresh pineapple. Pineapple juice can be used instead of water in the icing.
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