Choux Pastry
Choux Pastry

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, choux pastry. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Choux pastry (pronounced "shoo") is used for making beignets, cream puffs, éclairs, and gougères, among other things, and it's leavened entirely by steam, not by baking powder, baking soda, or yeast. Choux pastry, or pâte à choux (French: [pɑ.t‿a ʃu]), is a delicate pastry dough used in many pastries. It contains only butter, water, flour, and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry.

Choux Pastry is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Choux Pastry is something that I have loved my entire life.

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

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

It's really important that you only beat the flour until the pastry is smooth and it only takes a few seconds. If you carry on beating the mixture at this stage, the pastry won. Eclairs - This is a very popular use for choux pastry in France. The dough is piped into logs, baked, then filled with pastry cream and topped with icing.

Instructions 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!

Eclairs - This is a very popular use for choux pastry in France. The dough is piped into logs, baked, then filled with pastry cream and topped with icing. The proportion of egg needs to be fairly consistent. The recipe here calls for four medium eggs. Choux pastry, also called pate a choux and choux paste, is a basic pastry recipe that is extremely versatile and can be used to make a wide variety of final products.

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