Best Advice to Serving 5-Star Basic Choux Pastry
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To prepare an extraordinary Basic Choux Pastry, below are the ingridients needed:
- Take of Choux pastry.
- Get 45 grams of Butter.
- Take 50 ml of each Water, milk.
- Use 60 grams of Plain flour.
- Prepare 2 of Eggs.
- Use 1 of Water (for misting).
- You need 1 of or granulated sugar.
- You need of Cream filling.
- Take 1 of ☆ ↓↓this is my favorite.
- Take 1 of Custard cream.
- You need 100 ml of Double cream.
After preparing the materials, now you are ready to prepare your tasty Basic Choux Pastry by following the instructions on this section:
- Preparation Cut the butter into small pieces. Sift the flour. Beat the eggs. Preheat the oven to 200°C..
- Make the choux pastry Put the butter, water and milk in a saucepan and heat over medium..
- Turn the heat off once it comes to a boil. Add the flour in one go and beat vigorously until you have a ball of a paste..
- Return the sauce pan to the heat and heat over medium heat. When you can see a film of paste on the bottom of the pan, remove from the heat..
- Add the beaten eggs, a little at a time, until you obtain a consistency such that the paste drops slowly from a wooden spatula..
- Shape the choux paste Put the paste into a piping bag and pipe the paste into the sizes you want. Flatten the tips on top with a moistened finger..
- This is an easier way: Spoon similar portions of paste onto baking paper and shape the paste with your moistened hands..
- For soft choux, spray some water onto each portion of paste. If you don't have a sprayer, use moistened fingers to flick water onto them..
- For crispy choux, sprinkle the tops with granulated sugar instead of water..
- Bake the choux For large choux & eclairs, bake in a pre-heated oven to 200°C for 15 minutes and reduce the temperature to 180°C. Bake for approximately 10 minutes..
- For small choux, bake at 200°C for 10 minutes, then at 180°C for about 5 minutes. Adjust the baking time according to your oven..
- The crispy choux will burn easily, so cover with aluminum foil before the pastry has browned too much..
- For the choux cream filling, mix the custard and stiff-whipped double cream and fill the cooled choux pastries..
- Eclairs At Step 6, pipe the paste into thin oblongs, spray with water, and bake. Pipe the cream into the cooled pastries and spread melted chocolate on top..
- Try this variation! Tarte de Petit Choux.
Recipe : Basic Choux Pastry
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