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Good Idea to Homemade 5-Star Cream Puff / Choux Pastry

Wishing to eat Cream Puff / Choux Pastry a top restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna help you with useful instructions on cooking a Cream Puff / Choux Pastry like a famous chef made.

Cream Puff / Choux Pastry

We hope you got insight from reading it, now let's go back to cream puff / choux pastry recipe. To cook cream puff / choux pastry you only need 9 ingredients and 8 steps. Here is how you achieve it.

To make an extraordinary Cream Puff / Choux Pastry, below are the components needed:

  1. Get of pastry.
  2. Prepare 5 Oz of Water.
  3. You need 1/4 Cup of Butter.
  4. Prepare 1/3 Cup of Flour.
  5. Use 2 of Eggs.
  6. You need of filling.
  7. Get 1 Cup of Heavy Creame.
  8. Provide 1/2 Cup of Powdered Sugar.
  9. Take 1 Tsp of Vanilla.

After readying the materials, next you are good to make your appetizing Cream Puff / Choux Pastry by following the procedures on this section:

  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! ❤️.

Line two baking sheets with parchment paper. 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. 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. Each one has its own uses and difficulties.

Recipe : Cream Puff / Choux Pastry

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