Cream Puff / Choux Pastry
Cream Puff / Choux Pastry

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, cream puff / choux pastry. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Basic choux pastry dough for eclairs, cream puffs, profiteroles, almond rings, crab puffs, etc. These are much easier to make than I would have thought, and they have a nice tast. You need fairly large saucepan because of all the stirring. This recipe comes from Fabulous Cake Decorating printed by Eaglemoss.

Cream Puff / Choux Pastry is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Cream Puff / Choux Pastry is something that I’ve loved my entire life. They are nice and they look fantastic.

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

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

To make choux pastry, you actually cook the flour in water and butter to form a paste, then beat in the eggs at the end. When baked, the dough expands in the oven creating a hollow shell, to be filled with all sorts of delicious fillings. The same easy choux pastry batter makes the light and airy confections we know as cream puffs, and chocolate éclairs. Cream puffs, round and fat, are filled with whipped cream and dusted with a blizzard of confectioners' sugar.

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! ❤️

The same easy choux pastry batter makes the light and airy confections we know as cream puffs, and chocolate éclairs. Cream puffs, round and fat, are filled with whipped cream and dusted with a blizzard of confectioners' sugar. Pipe the choux pastry into longer ropes, you end up with log-shaped éclairs, ready to be filled with pastry cream. Some of the big players are puff pastry, rough puff pastry, flaky pastry, shortcrust pastry, and choux pastry. There's a bunch more, but these are some of the more "basic" varieties.

So that is going to wrap it up with this special food cream puff / choux pastry recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!