Recipe Choux pastry : Practical and Delicious

Recipe Choux pastry : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Choux pastry. You are currently reading Recipe Choux pastry : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Choux pastry requires 05m, cook 35m and serve 25-30 profiteroles. Caution: allergy Contains gluten, milk, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Commonly used to make cream puffs, profiteroles and eclairs, choux pastry relies on rising steam to create a hollow centre that can be filled with cream or custard. When making choux, you need to measure the ingredients carefully, and don't open the oven until it's cooked or your pastry may run out of puff!

Ingredients:

5 Ingredients

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  80ml (1/3 cup) water
  
  
  


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  40g butter, at room temperature, cubed
  
  
  


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  50g (1/3 cup) plain flour, sifted
  
  
  


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  2 eggs, at room temperature
  
  
  


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  Vegetable oil, to grease
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.
  
  
  


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  Step 2
  
  
  
  
  Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes to cool slightly. Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg in a small bowl, then add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.
  
  
  


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  Step 3
  
  
  
  
  Preheat oven to 200°C. Brush a baking tray with oil to lightly grease. Spoon 25-30 teaspoonsful of the mixture onto tray, about 3cm apart. Alternatively, use a pastry bag fitted with a 1.5cm-diameter plain piping nozzle to pipe the profiteroles onto the baking tray. Brush the tops with a little of the remaining egg. Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden.
  
  
  


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  Step 4
  
  
  
  
  Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool.
  
  
  

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