My Secret Recipe For Choux Pastry

Name: My Secret Recipe For Choux Pastry
Yield: 12 servings
Cuisine: American
Ingredients: 125 grams Water; 79 grams Butter; 2 tsp Vegetable oil; 80 grams Cake flour; 3 Eggs; 1 dash Water for spraying; 1 Powdered sugar for the finishing touch

cookpad.japan @cookpad_jp

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. I made them as a present for a friend and intended to keep the way to make it a secret, but I ended up teaching it to them..So I decided to upload this recipe.

I don't add salt and sugar to the dough, but you can use about 1g salt and 3G sugar f you do.
The dough will be rather smooth when finished in Step 6.
The cooking time will vary according to each household oven. For 12 pieces about 7 in diameter. Recipe by ko-ko

cookpad.japan @cookpad_jp

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Ingredients

12 servings

Cream Puff Dough
125 gramsWater
79 gramsButter
2 tspVegetable oil
80 gramsCake flour
3Eggs
1 dashWater for spraying
1Powdered sugar for the finishing touch

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Steps

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.