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Grandma Quinn’s Choux Recipe
makes about 16 large and 35 to 40 canapé size

pre heat oven to 180°C

5 extra large eggs (61g and egg size is important – so work it out!)
100g unsalted butter
300g water
180g plain flour
10g double action baking powder (available from most Chinese grocers)

Put the eggs into a bowl and cover with very hot water. Put the butter and water into a microwave safe mixer bowl and microwave on high until it is boiling (about 5 minutes). Add soon as the timer goes add the flour and baking powder and mix well. Without delay, drain the eggs and add them one at time ensuring that they are fully incorporated before adding the next egg.

Cover a baking sheet with baking paper and pipe 16 puffs on to the tray. Do not open the oven for the first 15 minutes cook until dried out and risen.

Cool standing on a rack and when completely cool cut off the tops and put them next to the bottoms on the tray.

we love simple solutions!

Does the leaking pastry bag piss you off? Try this simple solution by using Ikea bag clips (under $5 AUD) for a pack and they can go in the dishwasher!

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.