Fluffy Choux Cream
After many failures, I came up with this.
The key to making a good choux pastry is adjusting the amount of egg. After several trials, you can tell the appropriate texture of the batter. When you make a good batter, you can clearly see a triangle on a balloon whisk.
Another key is the baking time! Do not open the oven door during baking and find the best baking time for yourself, one that gives you good hollows in the choux buns. For making about 6. Recipe by Myumako
Fluffy Choux Cream
After many failures, I came up with this.
The key to making a good choux pastry is adjusting the amount of egg. After several trials, you can tell the appropriate texture of the batter. When you make a good batter, you can clearly see a triangle on a balloon whisk.
Another key is the baking time! Do not open the oven door during baking and find the best baking time for yourself, one that gives you good hollows in the choux buns. For making about 6. Recipe by Myumako
Open in Cookpad AppSteps
- 1
Make a slightly stiff custard and put in a piping bag.
- 2
Put the butter, water, and sugar in a sauce pan and bring to a boil. Reduce the heat to low.
- 3
Add the sifted flour in one go and beat vigorously. Continue to beat and turn off the heat when a thin film of paste has formed on the bottom of the pan.
- 4
Add the beaten eggs little at a time.
- 5
When you hold the balloon whisk and the paste drops off very slowly, forming a triangle like the one in the photo, it is ready to be piped.
- 6
Use a 1 cm (or 1.5 cm) nozzle for your piping bag and put the batter into the piping bag.
- 7
Pipe the batter into voluminous circles. The batter is going to swell, so leave space between them.
- 8
Evenly spray water on top. You can adjust the uneven shapes with your moistened fingers.
- 9
Bake them in the preheated oven at 200°C for 20 minutes, reduce the temperature to 160°C, and bake for another 15 minutes. After baking, leave the choux buns in the oven for 15 minutes without opening the door. After this, remove them from the oven and put on a cooling rack.
- 10
After the choux buns have cooled completely, cut in half horizontally. Fill with plenty of cream and sprinkle with icing sugar if you like.
- 11
These are mini versions. I put them in small ramekins for decoration.
- 12
I piped the filling cream into the choux using a decorative nozzle and put the choux cream in a clear bag. This is for a gift.
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