Choux Pastry. Choux pastry truly is a little piece of magic. It starts out as a small little ball of dough, but turns into a Recipes for choux pastry might look very complicated. You have to heat butter and water, mix it with.
Pâte à choux, or choux paste, is a paste made of flour, water, butter, and eggs — it's Baking the pâte à choux is also a three-step process. You start with the oven at high heat to help the pastries. Choux Pastry or Pâte à Choux is so versatile, great for both savory and sweet treats. You can have Choux Pastry using 7 ingredients and 18 steps. Here is how you cook that.
Ingredients of Choux Pastry
- You need 1/2 cup of all purpose flour(take out 1 tbsp of flour).
- Prepare 1 tablespoon of cornflour(which will be added to flour).
- Prepare 60 g of unsalted butter.
- You need 1/2 teaspoon of granulated sugar.
- You need 1/4 teaspoon of salt.
- You need 125 ml of water.
- You need 2 of eggs.
Choux pastry, pâte à choux, cooked dough. Are you guys familiar with it? Do you make it at home? Put your pastry skills to the test and make a dainty array of choux buns, profiteroles and éclairs A classic eclair recipe of light choux pastry filled with rich crème pâtissière.
Choux Pastry step by step
- In a bowl sift together 1/2 cup(minus 1 tablespoon)all purpose flour and 1 tablespoon of cornflour for 3 times. This will help to puff the pastry well. Set aside..
- Over medium heat, place the butter, the salt, the sugar and the water together in a heavy bottomed pot and bring to a boil..
- When the mixture starts boiling, remove the butter mixture from heat and add the flour all at once. Stir until it is combined into a soft dough..
- Put the pot back into the heat and stir constantly until the dough comes away from the sides and forms a thick smooth ball (about 1-2 min)..
- Let the mixture cool for 5 -6min..
- Once the dough is lukewarm, add the eggs one at a time and mix until the dough becomes a smooth thick paste..
- Continue to mix until you have a stretchy thick paste which slowly falls from a spoon..
- Prepare a piping bag with 1" diameter nozzle..
- Line a baking tray with baking sheet or silicon mat and brush the sheet with little water. We have to do this as choux pastry need moisture to bake properly..
- Transfer the mixture to the piping bag..
- Swirl the piping bag to pipe small 1&1/2″ diameter and 1&1/2″ tall sized choux into the baking sheet, about 2 inches apart..
- Using the index finger tipped in a little water, pat down any swirly tips so that it does not burn during baking..
- With a brush, gently brush the tops of the each pastry with some lightly beaten egg..
- Preheat oven to 200C and bake at the center rack of the oven for 12-13 min. Then reduce the oven temperature to 180C and continue to bake for a further 10-11 min until the choux puffs are nice and golden..
- Turn off the heat and let them cool inside the oven itself with the oven door slightly open. This is to prevent the puffs from collapsing from any sudden drop in temperature..
- To test if the puffs are done, split one up and check if it is almost dry and hollow inside. If all the steps are followed properly, they will be perfect..
- At the time of serving, cut the top portion of the pastry, fill with whipped cream or cream cheese or icecream. I filled the cavity with some thick custard..
- Sprinkle some icing sugar and serve immediately..
My favorite part of my Easy Choux Pastry Recipe is this little trick: before you bake the puffs, dip your hands in water and flick little droplets of water all over the tray. A very light, twice-cooked pastry usually used for sweets and buns. It's made with plain flour, salt, butter, eggs, milk and a little sugar (if it's being used for a sweet dish). Perfect choux pastry yields light and billowy pastries with crisp shells and airy hollow interior ready to be filled with all kinds of delicious fillings! Classic eclairs is one of my favorite childhood treats!