Basic Choux Pastry
Basic Choux Pastry

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, basic choux pastry. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Basic Choux Pastry is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Basic Choux Pastry is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have basic choux pastry using 11 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Basic Choux Pastry:
  1. Make ready Choux pastry
  2. Take 45 grams Butter
  3. Prepare 50 ml each Water, milk
  4. Take 60 grams Plain flour
  5. Prepare 2 Eggs
  6. Take 1 Water (for misting)
  7. Make ready 1 or granulated sugar
  8. Get Cream filling
  9. Take 1 ☆ ↓↓this is my favorite
  10. Make ready 1 Custard cream
  11. Make ready 100 ml Double cream
Steps to make Basic Choux Pastry:
  1. Preparation Cut the butter into small pieces. Sift the flour. Beat the eggs. Preheat the oven to 200°C.
  2. Make the choux pastry Put the butter, water and milk in a saucepan and heat over medium.
  3. Turn the heat off once it comes to a boil. Add the flour in one go and beat vigorously until you have a ball of a paste.
  4. Return the sauce pan to the heat and heat over medium heat. When you can see a film of paste on the bottom of the pan, remove from the heat.
  5. Add the beaten eggs, a little at a time, until you obtain a consistency such that the paste drops slowly from a wooden spatula.
  6. Shape the choux paste Put the paste into a piping bag and pipe the paste into the sizes you want. Flatten the tips on top with a moistened finger.
  7. This is an easier way: Spoon similar portions of paste onto baking paper and shape the paste with your moistened hands.
  8. For soft choux, spray some water onto each portion of paste. If you don't have a sprayer, use moistened fingers to flick water onto them.
  9. For crispy choux, sprinkle the tops with granulated sugar instead of water.
  10. Bake the choux For large choux & eclairs, bake in a pre-heated oven to 200°C for 15 minutes and reduce the temperature to 180°C. Bake for approximately 10 minutes.
  11. For small choux, bake at 200°C for 10 minutes, then at 180°C for about 5 minutes. Adjust the baking time according to your oven.
  12. The crispy choux will burn easily, so cover with aluminum foil before the pastry has browned too much.
  13. For the choux cream filling, mix the custard and stiff-whipped double cream and fill the cooled choux pastries.
  14. Eclairs At Step 6, pipe the paste into thin oblongs, spray with water, and bake. Pipe the cream into the cooled pastries and spread melted chocolate on top.
  15. Try this variation! Tarte de Petit Choux

So that is going to wrap this up for this special food basic choux pastry recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!