My Secret Recipe For Choux Pastry
My Secret Recipe For Choux Pastry

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, my secret recipe for choux pastry. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Most of the ingredients are cooked together on the stove; this initial cooking causes the starch in the flour to gelatinize, which will help the. Choux pastry creates delicious fluffy, air balls of cooked dough. Here we dive into how to make them and why it should be done that way. Choux pastry truly is a little piece of magic.

My Secret Recipe For Choux Pastry is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. My Secret Recipe For Choux Pastry is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have my secret recipe for choux pastry using 8 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make My Secret Recipe For Choux Pastry:
  1. Take Cream Puff Dough
  2. Make ready 125 grams Water
  3. Make ready 79 grams Butter
  4. Make ready 2 tsp Vegetable oil
  5. Make ready 80 grams Cake flour
  6. Prepare 3 Eggs
  7. Make ready 1 dash Water for spraying
  8. Take 1 Powdered sugar for the finishing touch

Pâte à Choux or choux pastry is a classic French dough used to make a variety of elegant baked and fried desserts and appetizers. The recipe is simply a combination of water, salt, sugar, butter, flour add eggs. It requires lightly cooking the flour in the dough first. Put your pastry skills to the test and make a dainty array of choux buns, profiteroles and éclairs, filled with crème pâtissière, fruit and other flavours.

Steps to make My Secret Recipe For Choux Pastry:
  1. Please refer toWhipped Custard Cream and make enough to make 15 when making the custard cream. Or, use your favorite cream.
  2. Sift the cake flour. Dissolve the eggs so that there are no inconsistencies. Spread out cooking paper on a cookie sheet. Preheat the oven to 190°C.
  3. Add water, butter, and vegetable oil to a pot, bring to a full boil over a high heat, and then remove from the heat. I don't use salt or granulated sugar).
  4. Do this quickly: add in the cake flour once, and knead well with a wooden spatula until the whiteness (clumps) disappear.
  5. Turn on over a low heat and knead while mixing once more for 20 seconds. (The eggs will fry if you add too much at a time while mixing, so be careful).
  6. Add in about one whole eggs worth of a lightly whisked egg, and knead while mixing. After that, add in bit by bit while checking it. (3 eggs is more than enough).
  7. Lift up the batter with a spatula, and let it fall back down to the original dough. It will fall off in a triangular shape and stop once it accumulates but before falling off the side.
  8. Place the batter into a pastry bag, and squeeze it out into 4 cm sizes with space between each. Dip your fingers in water, and then lightly press down on the batter to flatten it out.
  9. Then, gently stick in four places with a toothpick vertically. (This is to get it to break apart cleanly.. You don't have to do this).
  10. Spray the batter all over, and set into the oven. First bake for 20 minutes at 190°C for 20 minutes, reduce the temperature to 180°C, and bake for another 15 minutes.
  11. Let it sit in he oven for 5~10 minutes in the residual heat inside the oven instead of taking them out immediately, and then take them out.
  12. Squeeze the cream in. You can cut in little notches for the cream. Cover with powdered sugar to preference, and it's done.
  13. When you cut into these: they are crispy and crunchy. They have quite a lot of cream filling!
  14. The photo for Step 11 has been cooked golden brown. This was baked at 200°C for 20 minutes, reduced to 190°C, and then cooked well until golden brown for 15 minutes. Please bake whichever way you like.

It requires lightly cooking the flour in the dough first. Put your pastry skills to the test and make a dainty array of choux buns, profiteroles and éclairs, filled with crème pâtissière, fruit and other flavours. A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Make the basic buns, then fill with on-trend flavours and colourful glazes for a. Choux pastry is not tricky, but when recipes tell you WHAT to do, and not WHY you're doing it, I don't think it either helps or encourages people to have a go.

So that’s going to wrap it up for this exceptional food my secret recipe for choux pastry recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!