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Practical Way to Homemade Appetizing Choux pastry (Cream puff)

Hoping to eat Choux pastry (Cream puff) a luxurious restaurant's, but for a few causes are not able to go to restaurants. This site gonna help you with clear instructions on producing a Choux pastry (Cream puff) like a famous chef made.

Choux pastry (Cream puff)

We hope you got insight from reading it, now let's go back to choux pastry (cream puff) recipe. To cook choux pastry (cream puff) you need 13 ingredients and 18 steps. Here is how you cook it.

To make an extraordinary Choux pastry (Cream puff), here are the materials required:

  1. Take of Choux pastry.
  2. Take 1 cup of water.
  3. Take 250 g of butter.
  4. Provide 1/2 Tbsp of salt.
  5. Take 1 Tbsp of sugar.
  6. You need 1 cup of all-purpose flour(Maida).
  7. Take 4 of eggs.
  8. Prepare of Cream.
  9. Get 100 g of butter.
  10. Get 2/3 cup of powdered sugar.
  11. Provide 1 tbsp of Honey/ Maple syrup.
  12. You need 1 cup of Heavy fresh cream.
  13. Use 1 Tbsp of Vanilla essence.

After preparing the materials, now you are ready to cook your tasty Choux pastry (Cream puff) by following the guidances below:

  1. First we will make the cream as we need to chill it by at least 2-3 hrs before using....
  2. Well, there are many ways of making cream, so we will go with a simple & classy one today.... Take a mixing bowl & add all the ingredients under CREAM section...& mix it all well. Use an electric beater or your spatula. The consistency should not be too flowy..
  3. Give it a mix before keep in fridge for 2-3 hrs..
  4. Now we will make our choux pastry batter...
  5. Take a saucepan, add one cup water, 250g of butter and mix...after 2-3 min add 1/2Tbsp salt,1Tbsp sugar. Keep the flame low..
  6. As this mix comes to a boil(it will take about 5-7 min) then add 1cup Maida..keep stirring continuously....till a thin film is seen at the bottom of pan..
  7. Then take this mix out & properly cool it...bring it to room temperature.(Do not keep in fridge).
  8. Then add one egg at a time- mix- repeat. Electric beater / spatula can be used..
  9. After adding all the eggs...the consistency will be.
  10. Keep mixing gently...do not over mix. Stop mixing when you achieve - triangular shaped batter dripping from the spatula👇🏻.
  11. At this stage Pre-heat the oven at 200°C for 10 min..
  12. Transfer the batter into a piping bag and make small round puff on the baking tray.
  13. Place these in the oven and bake at 200°C for 15 min & then reduce the temp to 180°C for 15 min. [DO NOT OPEN THE OVEN IN BETWEEN].
  14. You will notice from outside these goodies will rise....so after after the said time limit....take out the puffs & let it cool down..
  15. The golden colour & cracks on the surface means our puffs aur properly baked. The puffs should be hollow from inside..so to fill the cream inside.(I hv made the hole to pipe in the cream).
  16. After the puffs come down to room temp. then bring out the cream from fridge & pipe inside as said above..
  17. Decorate it the way you want... with cream, chocochip, mapel syrup...sprinklers...etc & enjoy this sweet treat..
  18. Enjoy baking!.

Unfilled pastries can be frozen for up to two months. For eclairs top with chocolate and fill with cream. For profiteroles top with chocolate and fill with custard or vanilla cream. Choux pastry (pronounced "shoo") is used for making beignets, cream puffs, éclairs, and gougères, among other things, and it's leavened entirely by steam, not by baking powder, baking soda, or yeast. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising.

Recipe : Choux pastry (Cream puff)

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