My Secret Recipe For 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. My Easy Choux Pastry Recipe will have you making adorable & delicious light puffs in no time! 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!

Pâte à Choux or choux pastry is a classic French dough used to make a variety of elegant baked and fried desserts and appetizers. The recipe is simply a combination of water, salt, sugar, butter, flour add eggs. It requires lightly cooking the flour in the dough first. You can have My Secret Recipe For Choux Pastry using 8 ingredients and 14 steps. Here is how you achieve it.

Ingredients of My Secret Recipe For Choux Pastry

You need of Cream Puff Dough.
Prepare 125 grams of Water.
It's 79 grams of Butter.
You need 2 tsp of Vegetable oil.
It's 80 grams of Cake flour.
Prepare 3 of Eggs.
Prepare 1 dash of Water for spraying.
You need 1 of Powdered sugar for the finishing touch.

Choux pastry creates delicious fluffy, air balls of cooked dough. 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!

My Secret Recipe For Choux Pastry step by step

Please refer toWhipped Custard Cream and make enough to make 15 when making the custard cream. Or, use your favorite cream..
Sift the cake flour. Dissolve the eggs so that there are no inconsistencies. Spread out cooking paper on a cookie sheet. Preheat the oven to 190°C..
Add water, butter, and vegetable oil to a pot, bring to a full boil over a high heat, and then remove from the heat. I don't use salt or granulated sugar)..
Do this quickly: add in the cake flour once, and knead well with a wooden spatula until the whiteness (clumps) disappear..
Turn on over a low heat and knead while mixing once more for 20 seconds. (The eggs will fry if you add too much at a time while mixing, so be careful)..
Add in about one whole eggs worth of a lightly whisked egg, and knead while mixing. After that, add in bit by bit while checking it. (3 eggs is more than enough)..
Lift up the batter with a spatula, and let it fall back down to the original dough. It will fall off in a triangular shape and stop once it accumulates but before falling off the side..
Place the batter into a pastry bag, and squeeze it out into 4 cm sizes with space between each. Dip your fingers in water, and then lightly press down on the batter to flatten it out..
Then, gently stick in four places with a toothpick vertically. (This is to get it to break apart cleanly.. You don't have to do this)..
Spray the batter all over, and set into the oven. First bake for 20 minutes at 190°C for 20 minutes, reduce the temperature to 180°C, and bake for another 15 minutes..
Let it sit in he oven for 5~10 minutes in the residual heat inside the oven instead of taking them out immediately, and then take them out..
Squeeze the cream in. You can cut in little notches for the cream. Cover with powdered sugar to preference, and it's done..
When you cut into these: they are crispy and crunchy. They have quite a lot of cream filling!.
The photo for Step 11 has been cooked golden brown. This was baked at 200°C for 20 minutes, reduced to 190°C, and then cooked well until golden brown for 15 minutes. Please bake whichever way you like..

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. Cool the puffs completely: Once completely cool, the puffs can be filled or used for any recipe. Unfilled puffs can be kept in an airtight container for several. 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.