Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, cream puff / choux pastry. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Cream Puff / Choux Pastry is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Cream Puff / Choux Pastry is something which I have loved my whole life. They are fine and they look wonderful.
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. Basic choux pastry dough for eclairs, cream puffs, profiteroles, almond rings, crab puffs, etc.
To get started with this recipe, we have to first prepare a few ingredients. You can have cream puff / choux pastry using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Cream Puff / Choux Pastry:
- Make ready pastry
- Take 5 Oz Water
- Prepare 1/4 Cup Butter
- Take 1/3 Cup Flour
- Take 2 Eggs
- Take filling
- Take 1 Cup Heavy Creame
- Prepare 1/2 Cup Powdered Sugar
- Prepare 1 Tsp Vanilla
When defrosted return to the oven to crisp if required. 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.
Steps to make Cream Puff / Choux Pastry:
- In a sauce pan bring the butter and water to a boil. Then remove from heat and immediately place the flour in stirring furiously.
- Place mixture back on medium heat and cook for 5 minutes stirring constantly.
- Remove from heat and keep stirring to cool the mix down for 3-5 minutes.
- 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.
- 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.
- 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.
- Poke hole in bottom of pastry to let steam out. Let cool for 10-20 minutes before filling.
- 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! ❤️
Cream puff is made with a French pastry dough, called choux pastry or pate a choux. To make choux pastry, you actually cook the flour in water and butter to form a paste, then beat in the eggs at the end. In a pan, add in butter, sugar, salt, and water. Meantime, in a mixing bowl, sift flour and set aside. See my recipe for vanilla bean pastry cream.
So that’s going to wrap it up for this exceptional food cream puff / choux pastry recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
