Duchesse — Cátia Goarmon's Formula
The recipe published by 24Kitchen pipes strips of choux, splits them once cold and fills them with chantilly, strawberry, pineapple and fios de ovos. It is a fruit-decorated variant of the Portuguese Duchesse documented by Fabrico Próprio; it retains the defining elongated choux, chantilly and egg threads but should not be presented as its only possible finish.
- Yields
- Not stated by the source
- Prep
- Not stated; includes completely cooling the pastry
- Cook
- 30 min at 180°C / 350°F
Ingredients
- 250 ml / 8.5 fl oz Hot water
- 75 g / 2.6 oz Butter
- 175 g / 6.2 oz Flour
- 10 g / 0.35 oz Sugar for the pastry
- 1 pinch Salt
- 5 Eggs
- 200 ml / 6.8 fl oz Cream with more than 30% fat
- 2 tbsp Icing sugar for the chantilly
- Quantity not stated Icing sugar for finishing
- 10 Washed strawberries
- 5 slices Peeled pineapple
- 50 g / 1.8 oz Fios de ovos, or sweet egg threads
Method
Preheat the oven to 180°C / 350°F. Heat the water, butter and pinch of salt; add the sugar and bring to the boil.
Add the 175 g flour all at once and stir vigorously until the dough releases from the bottom of the pan.
Remove from the heat and cool under cling film. Once cold, incorporate the eggs one at a time until smooth.
Transfer to a piping bag. On a parchment-lined tray, pipe lines about 10 cm long and 3 cm wide.
Bake for 30 minutes at 180°C / 350°F and cool completely.
Whip the cream to chantilly and add the two tablespoons of icing sugar. Transfer to a piping bag.
Split the cold cakes, fill with chantilly and decorate with pineapple, strawberry and fios de ovos. Finish with icing sugar if desired.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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