Simple and Plump Choux Pastry
Simple and Plump Choux Pastry

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, simple and plump choux pastry. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Simple and Plump Choux Pastry is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Simple and Plump Choux Pastry is something that I have loved my whole life. They’re nice and they look wonderful.

Choux pastry isn't made like other types of pastry. Here the fat is put into a pan with water and when this has boiled, the flour is poured in and the mixture beaten. It's really important that you only beat the flour until the pastry is smooth and it only takes a few seconds.

To begin with this recipe, we must first prepare a few ingredients. You can have simple and plump choux pastry using 7 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Simple and Plump Choux Pastry:
  1. Get 30 grams Cake flour
  2. Prepare 10 grams Bread (strong) flour
  3. Take 2 Eggs
  4. Prepare 40 grams Butter
  5. Make ready 30 ml Milk
  6. Get 30 ml Water
  7. Prepare 1 dash for finishing Water for spraying

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. The pastry is used in many European and European-derived cuisines. Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères!

Instructions to make Simple and Plump Choux Pastry:
  1. Line the baking sheet with baking paper and put in the oven. Preheat the oven to 190°C. (I used a 600W oven.)
  2. Sift together the cake flour and strong flour. Beat the eggs.
  3. Put the water, butter (cut into small pieces), and milk into a pan and bring to a boil. Turn the heat off when the butter has melted completely.
  4. Add the sifted flour all at once, and heat over low for 20 seconds, beating constantly until all lumps are gone.
  5. Add the beaten eggs to the mixture, a little at a time, and beat quickly. It is difficult to beat at first, though.
  6. If you hold the spatula and the paste drops very slowly, not runny at all, it is ready.
  7. Pipe the paste (about 4 cm in diameter) onto the heated baking paper. To make them voluminous, pile 3 to 4 layers so they look like soft serve ice cream cone tops.
  8. Moisten your finger with water and touch the tip on top to flatten.
  9. Make a shallow criss-cross slit on each top (this helps make the pastry plump)
  10. Spray a little water in top and bake at 190°C for 20 minutes. Reduce the temperature to 180°C and bake for an additional 10 minutes or so.
  11. After baking, leave the choux pastries in the oven for about 10 minutes without opening the oven door. You will have plump choux pastries.
  12. This pastry batter has some butter in it, so when you pipe the batter onto baking paper it might be too runny. In that case, adjust the amount of beaten eggs.
  13. You might think it is too stiff, but actually, you will have a better result this way. (In the photo, I used just 3/4 of beaten eggs.)
  14. I made these with strawberries and custard.

How this is accomplished is by baking the choux first at a high temperature to generate the steam, and then finishing at a lower temperature to set the pastry and brown the outside. It's traditional to use a pastry bag with the ½-inch plain tip to pipe the choux dough onto your baking sheet. You can also spoon the pastry in mounds onto the tray. Transfer pastries to a wire cooling rack to cool completely; fill as desired. Don't be scared of choux pastry - it's really easy.

So that is going to wrap this up with this special food simple and plump choux pastry recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!