Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, simple and plump choux pastry. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Simple and Plump Choux Pastry is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Simple and Plump Choux Pastry is something that I’ve loved my whole life.
Choux pastry isn't made like other types of pastry. Here the fat is put into a pan with water and when this has boiled, the flour is poured in and the mixture beaten. It's really important that you only beat the flour until the pastry is smooth and it only takes a few seconds.
To get started with this recipe, we must first prepare a few components. You can have simple and plump choux pastry using 7 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Simple and Plump Choux Pastry:
- Take 30 grams Cake flour
- Prepare 10 grams Bread (strong) flour
- Make ready 2 Eggs
- Make ready 40 grams Butter
- Make ready 30 ml Milk
- Make ready 30 ml Water
- Get 1 dash for finishing Water for spraying
Hello, This time I present you a choux pastry recipe and especially a technique that will allow you to obtain the most regular shape possible (without the use of a mould!). How this is accomplished is by baking the choux first at a high temperature to generate the steam, and then finishing at a lower temperature to set the pastry and brown the outside. It's traditional to use a pastry bag with the ½-inch plain tip to pipe the choux dough onto your baking sheet. You can also spoon the pastry in mounds onto the tray.
Steps to make Simple and Plump Choux Pastry:
- 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.
Transfer pastries to a wire cooling rack to cool completely; fill as desired. Also known as Pâte à Choux. If you're looking for tips to make Perfect Choux Pastry to use in classic profiteroles, eclairs, craquelin, chouquettes etc., then you're in the right place!. A foolproof recipe for light, airy, puffy, crisp choux pastry (Pâte à Choux)! A classic eclair recipe of light choux pastry filled with rich crème pâtissière.
So that’s going to wrap this up for this exceptional food simple and plump choux pastry recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
