Choux pastry (Cream puff). Today I'm showing you how to make sweet cream puffs and profiteroles. Later this week, I'll show you how to make eclairs. Choux pastry, or pâte à choux (French: [pɑ.t‿a ʃu]), is a delicate pastry dough used in many pastries.

All recipes that use Pate à Choux or Choux Pastry Recipes: Choux, Choux Buns, Eclairs, Profiteroles, Paris-Brest, Cruller Donuts, Cream Puffs, Churros and. Making choux pastry can be a challenge for a lot of bakers but this easy choux pastry recipe will give you perfect choux buns, cream puffs and eclairs every. Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more. You can have Choux pastry (Cream puff) using 13 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Choux pastry (Cream puff)

You need of Choux pastry.
You need 1 cup of water.
You need 250 g of butter.
It's 1/2 Tbsp of salt.
It's 1 Tbsp of sugar.
Prepare 1 cup of all-purpose flour(Maida).
You need 4 of eggs.
Prepare of Cream.
It's 100 g of butter.
You need 2/3 cup of powdered sugar.
Prepare 1 tbsp of Honey/ Maple syrup.
You need 1 cup of Heavy fresh cream.
Prepare 1 Tbsp of Vanilla essence.

Baking time given here is based on this. These gorgeous cream puff "crack buns" were inspired by the Great British Baking Show, which is currently my favorite thing on television. Speaking of favorite things, Boston cream pie is one of my all-time favorite desserts, and this was basically an individually portioned, probably superior version of that. Let's learn to make classic choux pastry (or pate a choux in French) for show-stopping desserts like classic eclairs, cream puffs, profiteroles, craquelin, or 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!

Choux pastry (Cream puff) step by step

First we will make the cream as we need to chill it by at least 2-3 hrs before using....
Well, there are many ways of making cream, so we will go with a simple & classy one today.... Take a mixing bowl & add all the ingredients under CREAM section...& mix it all well. Use an electric beater or your spatula. The consistency should not be too flowy..
Give it a mix before keep in fridge for 2-3 hrs..
Now we will make our choux pastry batter...
Take a saucepan, add one cup water, 250g of butter and mix...after 2-3 min add 1/2Tbsp salt,1Tbsp sugar. Keep the flame low..
As this mix comes to a boil(it will take about 5-7 min) then add 1cup Maida..keep stirring continuously....till a thin film is seen at the bottom of pan..
Then take this mix out & properly cool it...bring it to room temperature.(Do not keep in fridge).
Then add one egg at a time- mix- repeat. Electric beater / spatula can be used..
After adding all the eggs...the consistency will be.
Keep mixing gently...do not over mix. Stop mixing when you achieve - triangular shaped batter dripping from the spatula👇🏻.
At this stage Pre-heat the oven at 200°C for 10 min..
Transfer the batter into a piping bag and make small round puff on the baking tray.
Place these in the oven and bake at 200°C for 15 min & then reduce the temp to 180°C for 15 min. [DO NOT OPEN THE OVEN IN BETWEEN].
You will notice from outside these goodies will rise....so after after the said time limit....take out the puffs & let it cool down..
The golden colour & cracks on the surface means our puffs aur properly baked. The puffs should be hollow from inside..so to fill the cream inside.(I hv made the hole to pipe in the cream).
After the puffs come down to room temp. then bring out the cream from fridge & pipe inside as said above..
Decorate it the way you want... with cream, chocochip, mapel syrup...sprinklers...etc & enjoy this sweet treat..
Enjoy baking!.

My favorite part of my Easy Choux Pastry Recipe is this little trick: before you bake the puffs, dip your hands in water [ Give my Easy Cream Puffs Recipe a go too! ] After the time it takes to make the dough and pipe them into the perfect shape, it's a shame when this. A true, classic cream puff is choux pastry filled with straight-up whipped cream, but I like making a pastry cream with whipped cream folded in to lighten it, kind of a hybrid between the two. It's a little sturdier and more substantial than plain whipped cream, and I think it tastes the best! You can prepare the pastry the day before you plan on serving. 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.