Cookie Choux Donuts W/ Strawberry Lamington Filling

I am not a pastry chef, nor am I a chef, or even a pastry, I am but just a simple-minded person wanting to experiment and explore the wondrous nature of accidental baking.

Firstly, ask yourself. Are you worthy of a challenge? Are you worthy of creating the best thing you will ever make in an oven? Then proceed if you have answered yes, otherwise proceed anyway, because you have nothing to lose but time and self doubt.

This cookie recipe is pretty extra when it comes to “cookie”, but hey, iterations and development can only lead to better things right? So here it is read, follow and see how you go.

Lets get started shall we; shan’t we.

- 200 grams Butter (unsalted)

- 100 grams Brown Sugar

- 50 grams Coconut Sugar

- 225 grams All Purpose Flour

- 230 grams Heavy cream

- Fresh Strawberries (approx. 200 grams + hulled)

- Icing sugar

- Kosher Salt

- Fresh Lemon Juice

- Desiccated coconut

- Water

- 3 eggs

Ingredients

- 115 grams Butter (cubed)

- 100 grams Brown Sugar

- 35 grams Coconut Sugar (can also just use 35 grams of brown sugar)

- 125 grams All Purpose Flour

- Pinch of Kosher Salt

Steps

1. mix the butter, sugar mix and salt together

2. once it is all combined, add in flour, then continue mixing until it forms a dough

3. place dough in between two sheets of baking paper, and roll it until it is ~3mm thick

4. place in freezer

Ingredients

- 10 strawberries (~200 grams + hulled)

- 4 tablespoons of icing sugar

- 1 tablespoon of coconut sugar (or brown sugar)

- 2 tablespoons fresh lemon juice

- 230 grams heavy cream

- 100 grams Desiccated coconut

Steps

1. blend together the strawberries, sugar and fresh lemon juice until it is a smooth saucy texture

2. whip the cream until it forms soft peaks (best term for whipping)

3. slowly pour in the mixture, about a table spoon at a time and continue mixing until it is fully mixed in. Keep repeating until you are satisfied with the flavour (can adjust sweetness to your liking)

4. Mix in the desiccated coconut (can add more depending on your palette)

Ingredients

- 220ml water

- 85 grams of butter (cubed)

- 100 grams of all purpose flour (sifted)

- pinch of salt

- 3 eggs

Steps

1. bring the water and butter to a boil in medium saucepan

2. sift flour into mixture with the pinch of salt

3. take mixture off heat and mix with a wooden spoon until it all comes together, return saucepan to low heat and continue mixing to evaporate some moisture; then set aside (can transfer to a medium sized mixing bowl)

4. whisk the three eggs while the dough mixture cools

5. pour the egg mixture in slowly and mix to temper the dough. Make sure the eggs don’t cook (the mixture will split, but will magically come back together)

6. set aside

Pre Heat Oven to 190 degrees Celsius

1. Pipe in the choux pastry into a donut tray, or if you don’t have one you can pipe it onto a baking tray with baking paper

2. Using two circular cookie cutters cut out an appropriate sized ring that will fit onto the choux pastry (cut a smaller cookie if you don’t have the donut tray)

3. Place baking tray into oven and bake for 13 minutes, then reduce the heat to 160 degrees Celsius and bake for another 15 minutes for a perfect golden crust

4. Remove from oven and then let it cool down on a wire rack

5. Pipe in the filling (you can also use any filling)

Take an instagrammable photo; and then devour them bad boys

This is also my first instructable, I hope you enjoy! Please share your thoughts and vote! Any prizes won will be donated to the Australian firefighters (hence the theme of the filling). Thanks for viewing :)