Hello, I’m Marie. Today, we’re going to make my secret recipe for choux pastry recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
My Secret Recipe For Choux Pastry Recipe
My Secret Recipe For Choux Pastry is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. My Secret Recipe For Choux Pastry is something that I have loved my entire life.
To be with this particular recipe, we have to prepare a few components. You can have my secret recipe for choux pastry using 8 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make My Secret Recipe For Choux Pastry:
- Prepare Cream Puff Dough
- Take Water
- Make ready Butter
- Make ready Vegetable oil
- Get Cake flour
- Take Eggs
- Make ready Water for spraying
- Get Powdered sugar for the finishing touch
Instructions to make My Secret Recipe For Choux Pastry:
- Please refer toWhipped Custard Cream and make enough to make 15 when making the custard cream. Or, use your favorite cream.
- Sift the cake flour. Dissolve the eggs so that there are no inconsistencies. Spread out cooking paper on a cookie sheet. Preheat the oven to 190°C.
- Add water, butter, and vegetable oil to a pot, bring to a full boil over a high heat, and then remove from the heat. I don’t use salt or granulated sugar).
- Do this quickly: add in the cake flour once, and knead well with a wooden spatula until the whiteness (clumps) disappear.
- Turn on over a low heat and knead while mixing once more for 20 seconds. (The eggs will fry if you add too much at a time while mixing, so be careful).
- Add in about one whole eggs worth of a lightly whisked egg, and knead while mixing. After that, add in bit by bit while checking it. (3 eggs is more than enough).
- Lift up the batter with a spatula, and let it fall back down to the orial dough. It will fall off in a triangular shape and stop once it accumulates but before falling off the side.
- Place the batter into a pastry bag, and squeeze it out into 4 cm sizes with space between each. Dip your fingers in water, and then lightly press down on the batter to flatten it out.
- Then, gently stick in four places with a toothpick vertically. (This is to get it to break apart cleanly.. You don’t have to do this).
- Spray the batter all over, and set into the oven. First bake for 20 minutes at 190°C for 20 minutes, reduce the temperature to 180°C, and bake for another 15 minutes.
- Let it sit in he oven for 5~10 minutes in the residual heat inside the oven instead of taking them out immediately, and then take them out.
- Squeeze the cream in. You can cut in little notches for the cream. Cover with powdered sugar to preference, and it’s done.
- When you cut into these: they are crispy and crunchy. They have quite a lot of cream filling!
- The photo for Step 11 has been cooked golden brown. This was baked at 200°C for 20 minutes, reduced to 190°C, and then cooked well until golden brown for 15 minutes. Please bake whichever way you like.
So that’s going to wrap this up for this distinctive dish my secret recipe for choux pastry recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
