Elephants foot, modelled by Becky of Hythe
Elephants Foot
Not to be confused with elephants legs, the compressed grissle that grows on metal poles in kebab shops. Think of profiteroles, but instead of individual pastries, these are clumped together in a passing resemblance of an elephant's foot. If elephants' feet were covered in chocolate that is. This is essentially a choux pastry recipe.
My wife took a pile of them in recently to school for the kids' cultural awareness day, to represent their half Boro-ness. Sold in Tesco across the UK I am told, but under the fancy name of choux bun. Pick up the real deal at Morgans Bakery, The Palladium.
Ingredients
Pastry
260ml/9 1/4 fl oz milk
1 tsp sugar
pinch of salt
100g/3.5 oz butter
120g/4 2/4oz plain flour
4 eggs (beaten)
Cream filling
600ml/1pint double cream
1 tbsp/15g icing sugar
Chocolate sauce
200g Dark chocolate of your choice. My current favourite is Whittaker's 72% Dark Ghana Block from NZ.
100g/3½oz caster sugar
15g 1/2oz butter
4tbsp/60ml water
Not to be confused with elephants legs, the compressed grissle that grows on metal poles in kebab shops. Think of profiteroles, but instead of individual pastries, these are clumped together in a passing resemblance of an elephant's foot. If elephants' feet were covered in chocolate that is. This is essentially a choux pastry recipe.
My wife took a pile of them in recently to school for the kids' cultural awareness day, to represent their half Boro-ness. Sold in Tesco across the UK I am told, but under the fancy name of choux bun. Pick up the real deal at Morgans Bakery, The Palladium.
Ingredients
Pastry
260ml/9 1/4 fl oz milk
1 tsp sugar
pinch of salt
100g/3.5 oz butter
120g/4 2/4oz plain flour
4 eggs (beaten)
Cream filling
600ml/1pint double cream
1 tbsp/15g icing sugar
Chocolate sauce
200g Dark chocolate of your choice. My current favourite is Whittaker's 72% Dark Ghana Block from NZ.
100g/3½oz caster sugar
15g 1/2oz butter
4tbsp/60ml water
- Heat milk, sugar, salt and butter (cubed) in a saucepan and melt butter.
- Sieve flour into pan and whisk then beat over a low heat until it forms together as a smooth doughy ball. Remove from heat and cool in a bowl for 15 minutes. Stick the oven on now so that it can get to the right temperature (200C/400F/Gas 6)
- Add the egg mixture to the bowl, a little at a time, and beat/mix until the mixture is smooth and glossy.
- Add big tablespoon or even serving spoon sizes of the mixture to a greased baking tray (experiment to get your right sized elephant, depending on how much of a fat knacker you are). Don't worry about a perfect shape, it will be more 'elephanty' if it is rougher. Add a splash of water to the top of the mixture to help it get crispier.
- Bake for 30 minutes until golden brown. This is important to reduce the risk of them going soggy.
- Prick bases to allow inside to dry out more and return to oven for 5 minutes (optional).
- Place on a cooling rack. Once they are fully cooled, whip the cream and icing sugar and spread into the sliced pastries.
- Gently dissolve sugar into water in a pan and boil.
- Leave this mixture to cool for five minutes.
- Finally add the chocolate blocks and butter to melt in the same pan. Allow to thicken and pour/paste over the cooled elephants feet. Dip some fruit in any leftover chocolate and refrigerate to cool.