Hello, I am Marie. Today, I’m gonna show you how to make simple and plump choux pastry recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Simple and Plump Choux Pastry Recipe
Simple and Plump Choux Pastry is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Simple and Plump Choux Pastry is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook simple and plump choux pastry using 7 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Simple and Plump Choux Pastry:
- Make ready 30 grams Cake flour
- Take 10 grams Bread (strong) flour
- Make ready 2 Eggs
- Prepare 40 grams Butter
- Get 30 ml Milk
- Prepare 30 ml Water
- Take 1 dash for finishing Water for spraying
Instructions to make Simple and Plump Choux Pastry:
- Line the baking sheet with baking paper and put in the oven. Preheat the oven to 190°C. (I used a 600W oven.)
- Sift together the cake flour and strong flour. Beat the eggs.
- Put the water, butter (cut into small pieces), and milk into a pan and bring to a boil. Turn the heat off when the butter has melted completely.
- Add the sifted flour all at once, and heat over low for 20 seconds, beating constantly until all lumps are gone.
- Add the beaten eggs to the mixture, a little at a time, and beat quickly. It is difficult to beat at first, though.
- If you hold the spatula and the paste drops very slowly, not runny at all, it is ready.
- Pipe the paste (about 4 cm in diameter) onto the heated baking paper. To make them voluminous, pile 3 to 4 layers so they look like soft serve ice cream cone tops.
- Moisten your finger with water and touch the tip on top to flatten.
- Make a shallow criss-cross slit on each top (this helps make the pastry plump)
- Spray a little water in top and bake at 190°C for 20 minutes. Reduce the temperature to 180°C and bake for an additional 10 minutes or so.
- After baking, leave the choux pastries in the oven for about 10 minutes without opening the oven door. You will have plump choux pastries.
- This pastry batter has some butter in it, so when you pipe the batter onto baking paper it might be too runny. In that case, adjust the amount of beaten eggs.
- You might think it is too stiff, but actually, you will have a better result this way. (In the photo, I used just 3/4 of beaten eggs.)
- I made these with strawberries and custard.
So that is going to wrap this up for this exceptional dish simple and plump choux pastry recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
