Venecky (choux Pastry )make It 12

  • Venecky   (choux  Pastry )make It 12
  • Venecky   (choux  Pastry )make It 12
  • Venecky   (choux  Pastry )make It 12
  • Venecky   (choux  Pastry )make It 12
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Rated 5 out of 5 based on 4 votes


  • 160 g continental flour
  • 90 g unsalted butter
  • 1 pinch salt
  • 250 ml water
  • 4 x eggs
  • 4 Tbls caster sugar
  • 250 g unsalted butter
  • 80 g vanilla custard powder
  • 500 ml milk
  • 1 x brown caribian rum essence or normal rum essence
  • 150 g icing sugar
  • 2 tspn hot milk
  • 1 tspn lemon juice


1)Put water and 90 g of butter into small saucepan and bring this to boil.Add flour mixed with salt,stir and cook until you make nice thick dough.Leave aside to cool down.

2)Meanwhile make it filling.In pan heat half of milk with caster sugar,add the rest of milk with vanilla custard powder and cook until bubbling.Leave it to cool down.When is very cold put in rum essence and butter and with electric mixer make nice and soft cream.Put it to fridge for couple minutes.

3)Put the dough into mixer bowl and add eggs,but one by one and beat on high speed until all eggs are used.

4)Fill pipe bag with bigger nozzle with dough and create on baking tray small rings(…8 cm diameter )Bake ….15 – 20 minutes on 190 C or until golden.Don’t open oven when you bake them.When they baked leave them in oven to dry.When they cool cut the top and fill with filling.Put the top of ring and with kitchen brush coat each ring with glaze.Leave in fridge.

In small bowl mix together icing sugar with hot milk and lemon juice.

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  • Snjezana the glaze is much better when you make it from little melted fondan.The fondan stay dry,but very hard to get some where …..200g.Bakery shops get this in bucked ( 20 L )


    by ANNA LINHART on 10/03/2013, 13:35
  • Snjezana I buy from IGA supermarket the glaze (fondan) for the choux pastry 500g for $ 1.50 and when I want to use I reheat in microwave for 30 second and quickly brush it the top.This is the right one.You can ask at bakery shop as well.Have a nice day.


    by ANNA LINHART on 16/03/2013, 11:12