Recipe: Perfect Trinidadian Puff aka Choux Pastry

Trinidadian Puff aka Choux Pastry. Most of the ingredients are cooked together on the stove; this initial cooking causes the starch in the flour to gelatinize, which will help the pastry hold onto steam and puff up. The Spruce Eats has an interesting article explaining the science of choux. Choux pastry is extremely versatile and is widely used in France for all king of dessert. the Choux pastry recipe can be made sweet or savory for aperitifs nibbles for example.

This is a list of choux pastry dishes. Choux pastry, or pâte à choux, is a light pastry dough that contains only butter, water, flour and eggs. The high moisture content of the dough causes it to produce steam when cooked, which puffs the pastry. You can cook Trinidadian Puff aka Choux Pastry using 4 ingredients and 10 steps. Here is how you cook it.

Ingredients of Trinidadian Puff aka Choux Pastry

1. Prepare 3 large of eggs.
2. Prepare 1 cup of flour.
3. You need 4 oz of margarine (half of a butter).
4. It's 1 cup of water.

This basic pastry dough can be used to make any number of delicious tidbits - from choux pastry appetizers to entrees and on through to desserts. You can stuff choux puffs with any filling you wish, sweet or savory, hot or cold. Popular interpretations include Piping choux pastry (gallery below). Choux pastry can either be spooned or piped onto a baking paper-lined oven tray for baking, depending Perfect choux pastry is puffy and crisp, hollow inside and is a deep golden colour.

Trinidadian Puff aka Choux Pastry instructions

1. Pre-heat oven at 375°.
2. Sift the flour and set aside.
3. Boil the water and margarine together.
4. When margarine has melted, add the flour to the hot mixture and stir until a ball is formed.
5. Remove from heat and allow to cool for about 3-5 mins.
6. Slightly beat in one egg at a time.
7. Continue beating until the mixture becomes smooth.
8. Using a pastry piping bag, squeeze 1inch thick mixture on a slightly greased baking tray.
9. Bake at 375° or until a toothpick comes out clean with sticked in..
10. Make small insertion and fill with your favourite filling (cheese, tuna, chicken etc).

To help the éclairs and puffs dry out inside you can either split them in. Pâte à choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, éclairs, gougères, and profiteroles. Once you understand the technique, making choux at home is easy. The hard part is choosing a filling. Some favorites include: pastry cream, pudding.