Choux Pastry
Choux Pastry

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, choux pastry. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Low Prices on Choux Pastry Choux pastry is used to make profiteroles, éclairs and choux puffs and is the basis of the dramatic dessert Gâteau St Honoré. It can also be used for savoury pastries such as gougère, a large. These deliciously decadent chocolate eclairs filled with creamy vanilla custard are worth the effort. Choux pastry is the lightest, crispiest, airiest pastry, which can be used to make profiteroles, éclairs or savoury gougères.

Choux Pastry is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Choux Pastry is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have choux pastry using 6 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Choux Pastry:
  1. Make ready 250 ml Water
  2. Take 2 tsp Sugar
  3. Take Pinch Salt
  4. Take 100 g Butter
  5. Make ready 125 g Cake Flour
  6. Take 3 Eggs

Remove from the oven and make a small cut in the bottom of each pastry to release the steam. Turn off the oven and open the door. Leave the choux pastry in the oven till cooled. Choux pastry differs from other pastries in that it is cooked twice, once on the hob and then again in the oven.

Steps to make Choux Pastry:
  1. Preheat oven to 200°C.
  2. Bring water, sugar, salt and butter to the boil.
  3. Once boiling, reduce heat to low and immediately add all the flour.
  4. Stir the mixture until the flour is completely incorporated. The paste will leave the sides of the pot, forming one big ball. Cook the flour by pressing the paste against the bottom of the pan.
  5. Remove from heat and leave to cool slightly before adding the eggs.
  6. Gradually stir in the eggs until all is combined. The mixture should be silky smooth and easy to pipe.
  7. Place the paste into a piping bag with a round nozzle.
  8. Pipe 10cm long strips onto a greased and lined pan.
  9. Bake for 20 minutes. The pastry should be golden brown on the outside and completely hollow on the inside.
  10. Fill with whipped cream, curd, or pastry cream (custard). Glaze or dust with icing, decorate and serve!

Leave the choux pastry in the oven till cooled. Choux pastry differs from other pastries in that it is cooked twice, once on the hob and then again in the oven. The high moisture content causes the pastry to rise in the oven which results in a crispy shell with hollow middle. Choux pastry is the basis for the French classics profiteroles, éclairs and gougères. Choux pastry has a high water content.

So that is going to wrap this up for this special food choux pastry recipe. Thank you very much for your time. I am sure that you can 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, colleague and friends. Thanks again for reading. Go on get cooking!