SBS Food

www.sbs.com.au/food

Olympic ring choux pastries

Lisa Curry, Australian competitive swimmer, dedicates these ring-shaped choux pastries to celebrating the iconic logo of the Olympics. A real showstopper dessert to impress your friends for the Olympic open ceremonies!

Olympic ring choux pastries

Credit: Jiwon Kim

  • makes

    12

  • prep

    20 minutes

  • cook

    15 minutes

  • difficulty

    Easy

makes

12

serves

preparation

20

minutes

cooking

15

minutes

difficulty

Easy

level

Stream free On Demand

Thumbnail of Bon Appetit

Bon Appetit

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

Ingredients

  • 100 g butter, roughly chopped
  • 1 cup (250 ml) water
  • 170 g plain flour, sifted
  • 3 eggs, lightly beaten
  • Sunflower oil, for deep-frying
  • Melted white chocolate, food colouring, edible gold lustre spray, to serve

Instructions

  1. Cut out 10 cm square pieces of baking paper and line a baking tray with paper towel and set aside. Heat the butter and water in a medium saucepan over high heat. Bring to a boil, then add the flour and beat vigorously with a wooden spoon for 1-2 minutes, or until the mixture forms a ball and begins to come away from the sides of the pan. Remove from the heat and allow to cool slightly, then transfer to the bowl of a stand mixer with the paddle attachment fitted.
  2. With the stand mixer running on medium speed, gradually add the beaten egg to the bowl, increasing the speed to high until well combined. Transfer the choux pastry to a large pastry bag fitted with a 13 mm star nozzle attached.
  3. Pipe the choux paste into 8 cm rings onto the prepared baking paper squares, joining at the ends to form the Olympic ring logo.
  4. In a large saucepan, heat enough oil to deep-fry to 175˚C. Keeping the baking paper attached to help the choux pastry retain its shape, gently drop the piped choux into the hot oil and deep-fry in batches, gently removing the baking paper squares with tongs from the oil. Cook the choux pastry for 7-10 minutes, turning gently, or until golden and cooked through.
  5. Remove the fried choux pastry to a baking tray lined with a paper towel, then transfer to a wire rack to cool completely to room temperature. To serve, tint melted batches of white chocolate with your preferred food colouring (match the Olympic logo colours, or whatever colours you like!) and decorate the choux pastry rings. Allow the chocolate to set, spray with edible gold lustre spray and serve.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Bon Appetit

Bon Appetit

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
Watch nowOn Demand
Follow The Cook Up with Adam Liaw Series
Published 29 July 2024 9:08am
By Lisa Curry
Source: SBS



Share this with family and friends