Little Nun Cakes Recipe
The taste of this very Little Nun Cakes recipe has played on my senses so much that I seldom consider any other recipe of Little Nun Cakes. This Little Nun Cakes as a Dessert is a winner! The French Little Nun Cakes has a way of addicting you to it on the first bite. In my view, to call yourself a chef, you need to have a personal recipe of Little Nun Cakes, just like I do.
Ingredients
Choux pastry
1/4 pint milk and water, mixed
1 1/2 oz. butter
Pinch of salt
2 1/2 oz. plain flour
2 eggs
Pastry cream:
2 eggs
2 oz. castor sugar
1 oz. plain flour
1/2 pint milk
Few drops vanilla essence
Chocolate glace icing:
2 oz. plain chocolate
Nob of butter
6 oz. icing sugar, sifted
Water
Chocolate butter icing:
1 1/2 oz. butter
3 oz. icing sugar, sifted
1 oz. plain chocolate, melted
Directions
Put the milk and water, butter and salt into a pan.
Heat gently until the butter has melted then bring to the boil.
Remove from the heat, add the flour and stir until smooth.
Cook for 1 minute, stirring.
Cool the mixture slightly, then gradually beat in the eggs.
Beat until the mixture leaves the sides of the pan.
Put the paste into a large piping bag fitted with a 1/2 inch plain pipe.
Dampen some baking trays.
Pipe 9 balls of 1 1/2 inch diameter and 9 balls of 1/2 inch diameter.
Bake at 400°F, Gas Mark 6 for 25-30 minutes until crisp and golden.
Make a slit in each bun so the steam can escape.
Cool on a wire rack.
Whisk the egg yolks with the sugar for the pastry cream until pale.
Blend in the flour and a little of the milk.
Boil the rest of the milk then pour on to the egg mixture, stirring well.
Return to the pan and cook for 2-3 minutes, stirring.
Cool slightly.
Whisk the egg whites until stiff then fold into the pastry cream with the vanilla essence.
When cold, use to fill the choux buns.
Melt the chocolate with the butter for the glace icing in a bowl placed over a pan of hot water.
When melted, stir in the icing (confectioners') sugar.
Add just enough water to make a thick glace icing.
Use to coat the top of the large buns.
Place a small bun on top of each and coat with icing.
Leave to set.
Beat together all the ingredients for the butter icing.
Leave in a cold place until stiff enough to pipe.
Using a small rose pipe and a forcing bag, pipe rosettes of chocolate butter-cream round the bases of each small bun to give a wreath effect.
Heat gently until the butter has melted then bring to the boil.
Remove from the heat, add the flour and stir until smooth.
Cook for 1 minute, stirring.
Cool the mixture slightly, then gradually beat in the eggs.
Beat until the mixture leaves the sides of the pan.
Put the paste into a large piping bag fitted with a 1/2 inch plain pipe.
Dampen some baking trays.
Pipe 9 balls of 1 1/2 inch diameter and 9 balls of 1/2 inch diameter.
Bake at 400°F, Gas Mark 6 for 25-30 minutes until crisp and golden.
Make a slit in each bun so the steam can escape.
Cool on a wire rack.
Whisk the egg yolks with the sugar for the pastry cream until pale.
Blend in the flour and a little of the milk.
Boil the rest of the milk then pour on to the egg mixture, stirring well.
Return to the pan and cook for 2-3 minutes, stirring.
Cool slightly.
Whisk the egg whites until stiff then fold into the pastry cream with the vanilla essence.
When cold, use to fill the choux buns.
Melt the chocolate with the butter for the glace icing in a bowl placed over a pan of hot water.
When melted, stir in the icing (confectioners') sugar.
Add just enough water to make a thick glace icing.
Use to coat the top of the large buns.
Place a small bun on top of each and coat with icing.
Leave to set.
Beat together all the ingredients for the butter icing.
Leave in a cold place until stiff enough to pipe.
Using a small rose pipe and a forcing bag, pipe rosettes of chocolate butter-cream round the bases of each small bun to give a wreath effect.
