Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, choux pastry (cream puff). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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.
Choux pastry (Cream puff) is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Choux pastry (Cream puff) is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have choux pastry (cream puff) using 13 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Choux pastry (Cream puff):
- Take Choux pastry
- Get 1 cup water
- Make ready 250 g butter
- Make ready 1/2 Tbsp salt
- Prepare 1 Tbsp sugar
- Get 1 cup all-purpose flour(Maida)
- Get 4 eggs
- Make ready Cream
- Prepare 100 g butter
- Make ready 2/3 cup powdered sugar
- Make ready 1 tbsp Honey/ Maple syrup
- Make ready 1 cup Heavy fresh cream
- Prepare 1 Tbsp Vanilla essence
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. All recipes that use Pate à Choux or Choux Pastry Recipes: Choux, Choux Buns, Eclairs, Profiteroles, Paris-Brest, Cruller Donuts, Cream Puffs, Churros and. These gorgeous cream puff "crack buns" were inspired by the Great British Baking Show, which is currently my favorite thing on television.
Instructions to make Choux pastry (Cream puff):
- 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!
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. Choux pastry, also known as pate a choux, is a classic French pastry batter used to make all kinds of things including cream puffs, profiteroles, french cruller donuts, and eclairs. Choux paste is made by cooking a mixture of milk, butter, flour, and eggs together to make a thick paste. 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!
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