Choux paste ~used for Eclairs,cream buns,Profiteroles. 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. Can be used for profiteroles, cream puffs or eclairs. Pastry can be frozen after being cooled.
Most people associate choux with pastries like eclairs, profiteroles, and beignets.
But choux's versatility makes it useful for savory preparations like gougeres and even French gnocchi.
Choux is relatively easy to make; the tricky part is knowing how to get the right consistency.
You can cook Choux paste ~used for Eclairs,cream buns,Profiteroles using 5 ingredients and 6 steps. Here is how you cook it.
Ingredients of Choux paste ~used for Eclairs,cream buns,Profiteroles
- Prepare 100 g of Flour.
- It's 100 g of magerine/butter.
- It's 4 of eggs.
- You need 100 ml of water.
- Prepare Pinch of sugar and salt.
Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Choux (pronounced "shoo") is a type of rich pastry dough used for making items such as éclairs, cream puffs (profiteroles), gougères and beignets The word choux in French means cabbage, and choux pastry gets its name from the fact that the little balls of choux paste used to make cream. It is used to make cream puffs, profiteroles, eclairs and many other famous items like Gateau Saint Honore. The unique side of this pastry is that it is first cooked and baked after.
Choux paste ~used for Eclairs,cream buns,Profiteroles step by step
- Boil water +sugar+salt in a saucepan, remove from heat.
- Add sieved flour and cook as for ugali return to moderate heat,stir continuously untill the mixture leaves sides of the pan.
- Remove from heat and allow to cool.
- Gradually add the beaten eggs-Do not add all eggs at once!as you check consistency the mixture may not take all egg,should just flow back when moved in one direction.
- Put mixture in a baking sheet don't grease! Bake for 25min @220°C.
- For Eclairs mix melted chocolate, for profiterols put choux in a piping bag bake&stuff it with sweetened cream-served in cocktail functions.
The paste is airless and nonporous before baked. When piped choux pastry is introduced to heat, internal moisture tries. Chocolate profiteroles (or cream puffs) were a BIG part of my childhood, even though the cream puffs that I grew up with were different from the classic. Fill the choux pastry with creamy pastry cream. The creme patissiere (pastry cream) recipe that I used for these chocolate profiteroles is this one.
