Cream Puff / Choux Pastry
Cream Puff / Choux Pastry

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, cream puff / choux pastry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cream Puff / Choux Pastry is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Cream Puff / Choux Pastry is something that I’ve loved my entire life. They are nice and they look wonderful.

Today I'm showing you how to make sweet cream puffs and profiteroles. Later this week, I'll show you how to make eclairs. Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more. Baking time given here is based on this.

To get started with this recipe, we have to first prepare a few components. You can have cream puff / choux pastry using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Cream Puff / Choux Pastry:
  1. Make ready pastry
  2. Get 5 Oz Water
  3. Prepare 1/4 Cup Butter
  4. Prepare 1/3 Cup Flour
  5. Take 2 Eggs
  6. Get filling
  7. Make ready 1 Cup Heavy Creame
  8. Get 1/2 Cup Powdered Sugar
  9. Get 1 Tsp Vanilla

Cream Puffs begin with a baked shell of choux pastry. Choux pastry or pate choux is an unusual pastry in that it is first cooked on the stove and then baked in the oven. It is made by adding flour to a boiled mixture of butter and water (like a roux). It is important that the butter melts before the water.

Instructions to make Cream Puff / Choux Pastry:
  1. In a sauce pan bring the butter and water to a boil. Then remove from heat and immediately place the flour in stirring furiously.
  2. Place mixture back on medium heat and cook for 5 minutes stirring constantly.
  3. Remove from heat and keep stirring to cool the mix down for 3-5 minutes.
  4. Whisk the eggs and add them gradually to the mix. Make sure your mix is cool enough, you don't want your mix to get crumbly from the eggs cooking.
  5. Place mix in a ziplock bag so you can funnel the flow of mix on a baking sheet to 12- 1 1/2 inch circles. They are not stiff and are more lose than cookie dough.
  6. Preheat the oven to 425. Cook for 10-20 (when well risen) then lower the oven temperature to 375 and bake additional 15-20. Till golden brown.
  7. Poke hole in bottom of pastry to let steam out. Let cool for 10-20 minutes before filling.
  8. The cream. Add all ingredients to a mixing bowl and beat until stiff peaks form. Add to a bag with a nozzle to fill. Fill and enjoy! ❤️

It is made by adding flour to a boiled mixture of butter and water (like a roux). It is important that the butter melts before the water. 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! How to Make Choux Pastry for Cream Puffs.

So that is going to wrap this up for this special food cream puff / choux pastry recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!