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Practical Way to Serving Yummy Choux Pastry

Hoping to dine Choux Pastry a top restaurant's, but for a few reasons are not able to go to restaurants. This page gonna help you with clear ways on cooking a Choux Pastry like a famous chef made.

Choux Pastry

We hope you got insight from reading it, now let's go back to choux pastry recipe. You can have choux pastry using 12 ingredients and 6 steps. Here is how you achieve that.

To cook an unforgettable Choux Pastry, below are the components needed:

  1. Prepare 100 gram of butter.
  2. Provide 200 ml of water.
  3. Take 125 gram of plain flour.
  4. You need 1 tbsp of sugar.
  5. Take 1/4 tsp of salt.
  6. Provide 3 of eggs, beaten.
  7. You need of Filling.
  8. Provide 500 ml of milk.
  9. Prepare 50-60 gram of corn flour.
  10. Use 1 tbsp of butter.
  11. You need 80 gram of sugar.
  12. Get 1 of egg yolk.

After preparing the ingridients, now you are ready to cook your 5-star Choux Pastry by following the guidances on this section:

  1. Heat the butter, water, sugar and salt over medium heat. When the butter is melted, add flour and beat with wooden spion until mixture comes together and forms dough. Keep stirring over low heat until dough Coat the bottom of pan..
  2. Remove dough from pan.Let it cool slightly. Add egg gradually and mix well until the dough incorporated like thick paste..
  3. Pour dough into the piping bag. Pipe the mixture to tray. Bake in preheated oven 180°C for 20-30 minutes. Don't not open the oven as choux ia cook. Remove from oven and transfer to cooling rack. Allow it cool.before fill.
  4. Make the filling in sauce pan..
  5. Split open the pastry. Fill with fillling. You also can poke a hole in pastry and pipe the filling inside..
  6. Served and enjoy !.

Choux pastry differs from other pastries in that it is cooked twice, once on the hob and then again in the oven. The high moisture content causes the pastry to rise in the oven which results in a crispy shell with hollow middle. Choux pastry is the basis for the French classics profiteroles, éclairs and gougères. Choux pastry has a high water content. The water in the mixture creates steam during cooking which forces the pastry to expand in volume, leaving it with a hollow centre and a light texture.

Recipe : Choux Pastry

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Simple tips to make Choux Pastry

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