Basic Choux Pastry

Name: Basic Choux Pastry
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

9 ingredients

26 steps

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

Directions

1

Preparation Cut the butter into small pieces.
2

Sift the flour.
3

Beat the eggs.
4

Preheat the oven to 200C.
5

Make the choux pastry Put the butter, water and milk in a saucepan and heat over medium.
6

Turn the heat off once it comes to a boil.
7

Add the flour in one go and beat vigorously until you have a ball of a paste.
8

Return the sauce pan to the heat and heat over medium heat.
9

When you can see a film of paste on the bottom of the pan, remove from the heat.
10

Add the beaten eggs, a little at a time, until you obtain a consistency such that the paste drops slowly from a wooden spatula.
11

Shape the choux paste Put the paste into a piping bag and pipe the paste into the sizes you want.
12

Flatten the tips on top with a moistened finger.
13

This is an easier way: Spoon similar portions of paste onto baking paper and shape the paste with your moistened hands.
14

For soft choux, spray some water onto each portion of paste.
15

If you don't have a sprayer, use moistened fingers to flick water onto them.
16

For crispy choux, sprinkle the tops with granulated sugar instead of water.
17

Bake the choux For large choux & eclairs, bake in a pre-heated oven to 200C for 15 minutes and reduce the temperature to 180C.
18

Bake for approximately 10 minutes.
19

For small choux, bake at 200C for 10 minutes, then at 180C for about 5 minutes.
20

Adjust the baking time according to your oven.
21

The crispy choux will burn easily, so cover with aluminum foil before the pastry has browned too much.
22

For the choux cream filling, mix the custard and stiff-whipped double cream and fill the cooled choux pastries.
23

Eclairs At Step 6, pipe the paste into thin oblongs, spray with water, and bake.
24

Pipe the cream into the cooled pastries and spread melted chocolate on top.
25

Try this variation!
26

Tarte de Petit Choux