These pastries were so lovely, I might finally be won over to the idea of getting an actual camera, because the iPhone camera does not do justice to how well these turned out.
I don't really have any tips here other than once again recommending the books by Richard Bertinet
Here is a link to his website
Zok took less than thirty minutes to whip these up.
The only change he wants to make next time is the melted chocolate on top. He used what he had on hand which was baking grade dark chocolate. He felt milk chocolate might go better with the filling.
Here is the recipe as given in the book.
125 g plain flour
225 g or ml water
60 g butter
1/2 tsp. salt
The process is quick so have all your ingredients at the ready.
The water and butter are boiled in a pan and the sifted flour is whisked evenly into your water and butter.
The mixture is whisked all the time until reaching a point of clinging to the whisk.
Then, switch to a wooden spoon and cook a further 2-3 minutes beating well, your mixture should be glossy and coming off the edges of the pan.
All then goes into your food mixer, about a minute with the paddle attachment.
Eggs are added one at a time.
Preheat oven to 170 c
Lightly grease a non-stick baking tray
Bake for 12-15 minutes
Zok used a 1 cm nozzle for his piping bag.
These larger sizes are normally found on their own, they do not come in the kit for icing, the icing ones are smaller. He chose to cut them in half and use a piping bag to put the cream to pastry.
He dipped the tops straight into the bowl of melted chocolate.
Zok melted his own chocolate and used chantilly cream.
There are many variations for the creams.
I can't recommend this Pastry book highly enough- the photos are step by step, and the tips come from an expert.