They used to be in every supermarket but I haven't seen them for a long time. I do not want to make choux pastry,just want to have cases in the pantry for this busy time of year
maynard9,
Oct 30, 11:23am
I was walking through the bakery in Countdown this morning and recall seeing them - if that is any help.
harrislucinda,
Oct 30, 12:23pm
any supermarket should have them with xmas coming even a bakery
edlin,
Oct 30, 12:28pm
Must just be an Auckland problem because I couldn't get them anywhere on the North Shore last Christmas. Have looked at Countdown,PaknSave and New World lately with no luck. Can anyone in Auckland suggest where I try please?
mindi1,
Oct 30, 12:32pm
Would they freeze for filling at a later date?
buzzy110,
Oct 30, 1:22pm
Absolutely. I do this all the time with homemade ones because a batch makes 24 cases.
Apparently the traditional filling - creme patisserie, is also able to be frozen according to Julia Childs, but I haven't tried that yet.
redden39,
Oct 30, 1:42pm
Or you can completely cheat and buy the frozen Pams ones. They even have the filling in them and are quite yummy.
nauru,
Oct 30, 3:53pm
edlin wrote: They used to be in every supermarket but I haven't seen them for a long time. I do not want to make choux pastry,just want to have cases in the pantry for this busy time of year[/quote
I had the same problem when visiting Auckland recently, I couldn't find them anywhere, tried all the usual SMs but to no avail. Managed to find some Ernest Adams ones in Pak & Save on my return home.
uli,
Oct 30, 4:13pm
Why not bake a batch now and freeze them?
samanya,
Oct 30, 4:56pm
Not everyone knows how to make choux pastry.
awoftam,
Oct 30, 5:08pm
Yip.
daarhn,
Oct 30, 7:33pm
EASY CHOUX PASTRY - VIDEO RECIPE
NO FAIL Choux Pastry. It only uses 4 ingredients- Voila!
Beat the eggs together first then add a bit at a time. You do not need to mix the pastry by hand, a blender or mixer works fine and is a lot easier on the arms.
Bake longer than it says, they take ages to brown, they just dry out better. and therefore do not collapse.
buzzy110,
Oct 31, 7:23am
That is an option but I have found that even just the plain bought choux cases leave a slimy, fatty sensation on the taste buds because hydrogenated palm oil is used instead of lovely butter. Same with the fillings of packaged eclairs.
Still I wouldn't knock them because as most processed sweet foods are made with the same palm oil, I think that maybe people have become accustomed to the taste and might actually prefer it.
uli,
Oct 31, 2:36pm
That is what the message board is for isn't it? Giving people new ideas and new recipes - and as another thread says: "we do not have to buy it - we can make it". Especially if the supermarkets do not stock it :)
buzzy110,
Oct 31, 3:34pm
Gosh. Fancy that. A board where help other people learn how to make/cook things like choux pastry.
Choux pastry is really simple to make if anyone wants a recipe.
edlin,
Oct 31, 5:46pm
You have all made me feel that I should make some. I hadn't thought they could be frozen so I will have to give it a go now. I did try Countdown again today and they had none. Couldn't find anyone in the bakery to ask. Oh well.
wendalls,
Oct 31, 6:36pm
It's great when everyone replies so helpfully to encourage a person to try baking from scratch as the easiest option! I can vouch for them being easy to make as I am not the best cook and even though my last lot collapsed they were still yummy. Encouraged by Lythandes helpful hints and the knowledge they can be frozen I am very keen to try them again very soon! And with basic chocolate icing OMG. Maybe I'll even try creme pattisiere!
samanya,
Oct 31, 8:58pm
Of course it is, you are correct uli, as always. You gave your recipe to help out, didn't you? I didn't give mine because the last time I made choux pastry. after making it successfully many times, for some reason it was a failure, (which I'm sure would never happen to you or buzzy) so I have lost confidence.
aktow,
Nov 1, 2:42am
what's so wow with 3.23am
daarhn,
Nov 1, 6:37am
I find a lot of recipes to try by watching youtube clips. many are so easy to follow. Have everything prepped. watch a few times and prop up your laptop or tablet on the kitchen bench just as you would a cookbook. pause when you want and if really keen a blow by blow live commentary here on message board as you're cooking! Enjoy.
uli,
Nov 1, 11:52am
Not many people are up at that time I guess :)
uli,
Nov 1, 11:54am
Look all you have to do is google the recipe and if (in case) you really have never done it before - then there are about 100 youtube videos available that are much better at explaining what to do than if I try to write it all down here. Lets face it - most people rather watch a video than read 500 words.
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