How to Cook Yummy Choux Pastry

Choux Pastry. Choux pastry (pronounced "shoo") is used for making beignets, cream puffs, éclairs, and gougères, among other things, and it's leavened entirely by steam, not by baking powder, baking soda, or yeast. Choux pastry, or pâte à choux (French: [pɑ.t‿a ʃu]), is a delicate pastry dough used in many pastries. It contains only butter, water, flour, and eggs.

Dip the scoop in cold water between each choux to prevent any sticking. Also called choux paste, pâte à choux and cream-puff pastry, this special pastry is made by an entirely different method from other pastries. The dough, created by combining flour with boiling. You can cook Choux Pastry using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Choux Pastry

1. It's 100 gram of butter.
2. Prepare 200 ml of water.
3. You need 125 gram of plain flour.
4. Prepare 1 tbsp of sugar.
5. You need 1/4 tsp of salt.
6. Prepare 3 of eggs, beaten.
7. It's of Filling.
8. It's 500 ml of milk.
9. It's 50-60 gram of corn flour.
10. Prepare 1 tbsp of butter.
11. Prepare 80 gram of sugar.
12. You need 1 of egg yolk.

Eclairs - This is a very popular use for choux pastry in France. The dough is piped into logs, baked, then filled with pastry cream and topped with icing. The proportion of egg needs to be fairly consistent. The recipe here calls for four medium eggs.

Choux Pastry instructions

1. Heat the butter, water, sugar and salt over medium heat. When the butter is melted, add flour and beat with wooden spion until mixture comes together and forms dough. Keep stirring over low heat until dough Coat the bottom of pan..
2. Remove dough from pan.Let it cool slightly. Add egg gradually and mix well until the dough incorporated like thick paste..
3. Pour dough into the piping bag. Pipe the mixture to tray. Bake in preheated oven 180°C for 20-30 minutes. Don't not open the oven as choux ia cook. Remove from oven and transfer to cooling rack. Allow it cool.before fill.
4. Make the filling in sauce pan..
5. Split open the pastry. Fill with fillling. You also can poke a hole in pastry and pipe the filling inside..
6. Served and enjoy !.

Since choux pastry relies on steam to expand while baking, it's VERY important to not open the oven door until the choux pastry shells have set properly. Pâte à choux, or choux paste, is a paste made of flour, water, butter, and eggs — it's slightly thicker than a batter, but not quite as thick as a dough. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Choux pastry, also called pate a choux and choux paste, is a basic pastry recipe that is extremely versatile and can be used to make a wide variety of final products. In pastry school, choux pastry is one of the first techniques learned because it is utilized in so many different ways.