My Secret Recipe For Choux Pastry
My Secret Recipe For Choux Pastry

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, my secret recipe for choux pastry. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Great recipe for My Secret Recipe For Choux Pastry. I wanted to add in delicious whipped custard cream. It's been a while since I've made cream puffs so I did my best to remember how I made them before.

My Secret Recipe For Choux Pastry is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. My Secret Recipe For Choux Pastry is something that I have loved my entire life.

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

The ingredients needed to make My Secret Recipe For Choux Pastry:
  1. Prepare Cream Puff Dough
  2. Take 125 grams Water
  3. Prepare 79 grams Butter
  4. Make ready 2 tsp Vegetable oil
  5. Get 80 grams Cake flour
  6. Get 3 Eggs
  7. Get 1 dash Water for spraying
  8. Get 1 Powdered sugar for the finishing touch

Thick dough: Once you have added the flour to the water and butter, the mixture should form into a thick ball of dough. If the mixture still looks on the runny side, return the pan to the heat for a minute or two, and continue to stir the mixture until it thickens. The bulk of the pastry dough is eggs. Eggs provide some leavening, allowing the pastries to puff up when baked.

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.

Can be used for profiteroles, cream puffs or eclairs. Pastry can be frozen after being cooled. 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.

So that is going to wrap this up for this special food my secret recipe for choux pastry recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!