Cream Puff / Choux Pastry
Cream Puff / Choux Pastry

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cream puff / choux pastry. One of my favorites food recipes. For mine, I will make it a little bit unique. 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.

Cream Puff / Choux Pastry is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Cream Puff / Choux Pastry is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. 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. Get pastry
  2. Prepare 5 Oz Water
  3. Get 1/4 Cup Butter
  4. Prepare 1/3 Cup Flour
  5. Prepare 2 Eggs
  6. Make ready filling
  7. Get 1 Cup Heavy Creame
  8. Get 1/2 Cup Powdered Sugar
  9. Make ready 1 Tsp Vanilla

For eclairs top with chocolate and fill with cream. For profiteroles top with chocolate and fill with custard or vanilla cream. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Line two baking sheets with parchment paper.

Steps 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! ❤️

Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning. Cream puff is made with a French pastry dough, called choux pastry or pate a choux. 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. Once cream puffs are completely cooled, fill them with cream.

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