Potato Choux

This is a Danish dessert sold in many pastry shops resembling the all important potato. The flavour of cocoa powder on top of a custard and cream filled éclair is an enjoyable experience.

Ingredients

Choux pastry (recipe)

Vanilla custard

Marzipan

Whipped cream

Cocoa powder

Method

Preheat oven to 200ºC. Make a choux pastry and put in a piping bag with a star nozzle. Pipe mixture onto lightly greased baking trays and bake in the oven for approx 20 minutes. Allow cooling and cut an opening lengthwise from top to halfway down the éclair. Fill with custard and some cream on top. Roll marzipan out to a thickness of 2 mm and cut an oval shape. Make some holes in the marzipan and turn them upside down on the bench. Brush with jam on the marzipan and place with the jam side on the filled éclair. Press the marzipan to follow the shape of the éclair and dip in cocoa powder.

Note: For more chocolate flavour and texture add chocolate chips to the custard.