Simple and Plump Choux Pastry. Why is homemade choux pastry simply better? Store bought choux pastry cases are almost always dry and tasteless. This is true for store bought cream puff Another trick I use to get the choux pastry shells to expand even more is to spray the baking tray with some water.

Choux pastry is a simple dough mixed quickly on the stove, piped into adorable round puffs, then baked in the oven. The most common application for choux pastry is for profiteroles, like my Homemade Chocolate Profiteroles, which feature these little choux filled with whipped cream then. 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! You can cook Simple and Plump Choux Pastry using 7 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Simple and Plump Choux Pastry

Prepare 30 grams of Cake flour.
It's 10 grams of Bread (strong) flour.
It's 2 of Eggs.
Prepare 40 grams of Butter.
It's 30 ml of Milk.
You need 30 ml of Water.
It's 1 dash of for finishing Water for spraying.

The choux pastry should ultimately be thick and smooth; it should be a thick enough consistency to pipe through a piping bag. If you think the pastry is the Bake the choux pastry buns until they are lovely and golden. Do not open the oven door during this time as this might cause the buns to deflate. Choux pastry creates delicious fluffy, air balls of cooked dough.

Simple and Plump Choux Pastry instructions

Line the baking sheet with baking paper and put in the oven. Preheat the oven to 190°C. (I used a 600W oven.).
Sift together the cake flour and strong flour. Beat the eggs..
Put the water, butter (cut into small pieces), and milk into a pan and bring to a boil. Turn the heat off when the butter has melted completely..
Add the sifted flour all at once, and heat over low for 20 seconds, beating constantly until all lumps are gone..
Add the beaten eggs to the mixture, a little at a time, and beat quickly. It is difficult to beat at first, though..
If you hold the spatula and the paste drops very slowly, not runny at all, it is ready..
Pipe the paste (about 4 cm in diameter) onto the heated baking paper. To make them voluminous, pile 3 to 4 layers so they look like soft serve ice cream cone tops..
Moisten your finger with water and touch the tip on top to flatten..
Make a shallow criss-cross slit on each top (this helps make the pastry plump).
Spray a little water in top and bake at 190°C for 20 minutes. Reduce the temperature to 180°C and bake for an additional 10 minutes or so..
After baking, leave the choux pastries in the oven for about 10 minutes without opening the oven door. You will have plump choux pastries..
This pastry batter has some butter in it, so when you pipe the batter onto baking paper it might be too runny. In that case, adjust the amount of beaten eggs..
You might think it is too stiff, but actually, you will have a better result this way. (In the photo, I used just 3/4 of beaten eggs.).
I made these with strawberries and custard..

Here we dive into how to make them and why it should be done that way. Choux pastry truly is a little piece of magic. It starts out as a small little ball of dough, but turns into a light, airy and fluffy hollow ball in the oven! Choux pastry is a foundation recipe for making a host of sweet and savoury desserts and main courses. Here is a choux pastry recipe that can be used to make many different pastries including gougeres, eclairs and cream puffs.