Basic Choux Pastry

Name: Basic Choux Pastry
Cuisine: American
Ingredients: 45 grams Butter; 50 ml each Water, milk; 60 grams Plain flour; 2 Eggs; 1 Water (for misting); 1 or granulated sugar; 1 ☆ ↓↓this is my favorite; 1 Custard cream; 100 ml Double cream

cookpad.japan @cookpad_jp

I wanted to make a choux pastry that was crispy on the outside and airy on the inside.

Add the flour all in one go and cook thoroughly. Do not burn.
Do not add too much beaten egg.

I used granulated sugar to produce a crispier choux pastry.
If you spray it with water, you will have usual (soft) choux pastry.
I used the soft type choux pastries for the top photo. For 20 mini choux and 10 large ones. Recipe by MiP

I wanted to make a choux pastry that was crispy on the outside and airy on the inside.

Add the flour all in one go and cook thoroughly. Do not burn.
Do not add too much beaten egg.

cookpad.japan @cookpad_jp

I wanted to make a choux pastry that was crispy on the outside and airy on the inside.

Add the flour all in one go and cook thoroughly. Do not burn.
Do not add too much beaten egg.

I wanted to make a choux pastry that was crispy on the outside and airy on the inside.

Add the flour all in one go and cook thoroughly. Do not burn.
Do not add too much beaten egg.

Saved

Ingredients

Choux pastry
45 gramsButter
50 mleach Water, milk
60 gramsPlain flour
2Eggs
1Water (for misting)
1or granulated sugar
Cream filling
1☆ ↓↓this is my favorite
1Custard cream
100 mlDouble cream

Saved

Steps

1

Preparation Cut the butter into small pieces. Sift the flour. Beat the eggs. Preheat the oven to 200°C.
2

Make the choux pastry Put the butter, water and milk in a saucepan and heat over medium.
3

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.
4

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.
5

Add the beaten eggs, a little at a time, until you obtain a consistency such that the paste drops slowly from a wooden spatula.
6

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.
7

This is an easier way: Spoon similar portions of paste onto baking paper and shape the paste with your moistened hands.
8

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.
9

For crispy choux, sprinkle the tops with granulated sugar instead of water.
10

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.
11

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.
12

The crispy choux will burn easily, so cover with aluminum foil before the pastry has browned too much.
13

For the choux cream filling, mix the custard and stiff-whipped double cream and fill the cooled choux pastries.
14

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.
15

Try this variation! Tarte de Petit Choux