Simple and Plump Choux Pastry
Simple and Plump Choux Pastry

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, simple and plump choux pastry. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Simple and Plump Choux Pastry is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Simple and Plump Choux Pastry is something that I’ve loved my entire life. They’re nice and they look fantastic.

Two simple rules for choux pastry. stick to the ingredients and measurements. don't open the oven while it bakes. That's the finicky part- the number of eggs in choux. 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.

To begin with this particular recipe, we have to 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 it.

The ingredients needed to make Simple and Plump Choux Pastry:
  1. Take 30 grams Cake flour
  2. Get 10 grams Bread (strong) flour
  3. Take 2 Eggs
  4. Take 40 grams Butter
  5. Make ready 30 ml Milk
  6. Prepare 30 ml Water
  7. Take 1 dash for finishing Water for spraying

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 or Pâte à Choux is so versatile, great for both savory and sweet treats. When making choux pastry it's really important to weight the ingredients and to be precise, that's why we added the measurments of eggs as well, for all of you who want to be. Place teaspoonfuls of the choux mixture well apart on greased baking sheet.

Instructions to make Simple and Plump Choux Pastry:
  1. Line the baking sheet with baking paper and put in the oven. Preheat the oven to 190°C. (I used a 600W oven.)
  2. Sift together the cake flour and strong flour. Beat the eggs.
  3. 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.
  4. Add the sifted flour all at once, and heat over low for 20 seconds, beating constantly until all lumps are gone.
  5. Add the beaten eggs to the mixture, a little at a time, and beat quickly. It is difficult to beat at first, though.
  6. If you hold the spatula and the paste drops very slowly, not runny at all, it is ready.
  7. 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.
  8. Moisten your finger with water and touch the tip on top to flatten.
  9. Make a shallow criss-cross slit on each top (this helps make the pastry plump)
  10. 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.
  11. After baking, leave the choux pastries in the oven for about 10 minutes without opening the oven door. You will have plump choux pastries.
  12. 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.
  13. 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.)
  14. I made these with strawberries and custard.

When making choux pastry it's really important to weight the ingredients and to be precise, that's why we added the measurments of eggs as well, for all of you who want to be. Place teaspoonfuls of the choux mixture well apart on greased baking sheet. Unlike other pastries, choux pastry is made in a saucepan and rather than being rolled, the soft, glossy dough is piped or spooned into shape. To make choux pastry and shape it into eclairs of puffs, simply follow the step-by-step directions given below. Choux pastry creates delicious fluffy, air balls of cooked dough.

So that’s going to wrap this up for this special food simple and plump choux pastry recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!