The St Michaels kitchens are currently getting a lockdown lick of paint, and in the meantime Head Chef Darren is sharing a few of his favourite recipes.
Darren is mainly busy tweaking and testing new menus stuffed with the best honest, local and fresh produce. We promise you, these will be feasts worth waiting for. In the meantime, on another sunny Spring day, Darren headed into the subtropical sunshine to share his super-quick choux recipe.
"People think choux is tricky" says Darren "but if you follow a few simple steps it couldn't be easier".
Here's Darren's step-by-step guide to champion choux, ready for filling with whipped Cornish cream before dipping in caramel, chocolate or whatever takes your fancy.
250g milk or (125g milk & 125g water)
150g plain flour, sieved
4 large eggs
Pre-heat oven to 190 degrees C.
You will need a saucepan, a piping bag (it's dead easy to make your own) and a baking tray lined with greaseproof paper.
Over a gentle heat and using a thick based sauce pan heat the milk, butter and the salt until butter has melted.
Take off the heat and add in the sieved flour, stir until all mixed in then put back on the heat and cook out over a medium heat for 1 minute, like you would with a roux.
Take your pan off the heat and allow to cool for a few minutes as too much temperature will cook the eggs instantly.
Add 1 egg at a time mixing the whole time, you can do this on an electric mixer for ease, or just do it by hand and work quickly.
Put your mix into a piping bag and pipe the desired shape (bun, éclair etc.) onto a non-stick baking matt.
Place in the middle of a pre-heated oven at 190 degrees c and bake for 20 – 25 minutes or until golden.
Your champion choux are ready, now you've just got to decide how to fill and top them!