How to Make Ultimate My Secret Recipe For Choux Pastry

My Secret Recipe For Choux Pastry. Also known as Pâte à Choux. If you're looking for tips to make Perfect Choux Pastry to use in classic profiteroles, eclairs, craquelin, chouquettes etc., then you're in the right place!. A foolproof recipe for light, airy, puffy, crisp choux pastry (Pâte à Choux)!

It's then cooked a second time, either by baking, frying, or poaching, depending on the specific recipe the choux is being used for. Great recipe for My Secret Recipe For Choux Pastry. I wanted to add in delicious whipped custard cream.

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we're going to make a distinctive dish, my secret recipe for choux pastry. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

My Secret Recipe For Choux Pastry is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It's easy, it is fast, it tastes delicious. My Secret Recipe For Choux Pastry is something which I've loved my entire life. They're fine and they look fantastic.

Also known as Pâte à Choux. If you're looking for tips to make Perfect Choux Pastry to use in classic profiteroles, eclairs, craquelin, chouquettes etc., then you're in the right place!. A foolproof recipe for light, airy, puffy, crisp choux pastry (Pâte à Choux)!

To get started with this recipe, we must first prepare a few components. You can cook my secret recipe for choux pastry using 8 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make My Secret Recipe For Choux Pastry:

1. {Prepare of Cream Puff Dough.
2. {Prepare 125 grams of Water.
3. {Prepare 79 grams of Butter.
4. {Make ready 2 tsp of Vegetable oil.
5. {Prepare 80 grams of Cake flour.
6. {Prepare 3 of Eggs.
7. {Take 1 dash of Water for spraying.
8. {Get 1 of Powdered sugar for the finishing touch.

It's been a while since I've made cream puffs so I did my best to remember how I made them before. I made them as a present for a friend and intended to keep the way to make it a secret, but I. Remove from the heat and add the flour all at once,. Make the choux pastry dough: Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat.

Instructions to make My Secret Recipe For Choux Pastry:

1. Please refer toWhipped Custard Cream and make enough to make 15 when making the custard cream. Or, use your favorite cream..
2. Sift the cake flour. Dissolve the eggs so that there are no inconsistencies. Spread out cooking paper on a cookie sheet. Preheat the oven to 190°C..
3. Add water, butter, and vegetable oil to a pot, bring to a full boil over a high heat, and then remove from the heat. I don't use salt or granulated sugar)..
4. Do this quickly: add in the cake flour once, and knead well with a wooden spatula until the whiteness (clumps) disappear..
5. Turn on over a low heat and knead while mixing once more for 20 seconds. (The eggs will fry if you add too much at a time while mixing, so be careful)..
6. Add in about one whole eggs worth of a lightly whisked egg, and knead while mixing. After that, add in bit by bit while checking it. (3 eggs is more than enough)..
7. Lift up the batter with a spatula, and let it fall back down to the original dough. It will fall off in a triangular shape and stop once it accumulates but before falling off the side..
8. Place the batter into a pastry bag, and squeeze it out into 4 cm sizes with space between each. Dip your fingers in water, and then lightly press down on the batter to flatten it out..
9. Then, gently stick in four places with a toothpick vertically. (This is to get it to break apart cleanly.. You don't have to do this)..
10. Spray the batter all over, and set into the oven. First bake for 20 minutes at 190°C for 20 minutes, reduce the temperature to 180°C, and bake for another 15 minutes..
11. Let it sit in he oven for 5~10 minutes in the residual heat inside the oven instead of taking them out immediately, and then take them out..
12. Squeeze the cream in. You can cut in little notches for the cream. Cover with powdered sugar to preference, and it's done..
13. When you cut into these: they are crispy and crunchy. They have quite a lot of cream filling!.
14. The photo for Step 11 has been cooked golden brown. This was baked at 200°C for 20 minutes, reduced to 190°C, and then cooked well until golden brown for 15 minutes. Please bake whichever way you like..

Stir until the butter has melted. Once simmering, reduce heat to low and add the flour all at once. Chop butter, melt in water and just bring to boiling. Immediately add flour, and mix well with wooden spoon, until it forms a dough that leaves the side of the pan (it looks really gross and clumpy at first, but as you keep stirring it fixes itself). For a sweet pastry, add the sugar to the beaten eggs.

So that's going to wrap it up for this special food my secret recipe for choux pastry recipe. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!