Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cream puff / choux pastry. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Today I'm showing you how to make sweet cream puffs and profiteroles. Later this week, I'll show you how to make eclairs. I made Cream Puffs, one of our favorite family treats.
Cream Puff / Choux Pastry is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Cream Puff / Choux Pastry is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have cream puff / choux pastry using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Cream Puff / Choux Pastry:
- Make ready pastry
- Make ready 5 Oz Water
- Prepare 1/4 Cup Butter
- Get 1/3 Cup Flour
- Make ready 2 Eggs
- Make ready filling
- Make ready 1 Cup Heavy Creame
- Make ready 1/2 Cup Powdered Sugar
- Get 1 Tsp Vanilla
Choux pastry, also known as pate a choux, is a classic French pastry batter used to make all kinds of things including cream puffs, profiteroles, french cruller donuts, and eclairs. Choux paste is made by cooking a mixture of milk, butter, flour, and eggs together to make a thick paste. A true, classic cream puff is choux pastry filled with straight-up whipped cream, but I like making a pastry cream with whipped cream folded in to lighten it, kind of a hybrid between the two. It's a little sturdier and more substantial than plain whipped cream, and I think it tastes the best!
Instructions to make Cream Puff / Choux Pastry:
- In a sauce pan bring the butter and water to a boil. Then remove from heat and immediately place the flour in stirring furiously.
- Place mixture back on medium heat and cook for 5 minutes stirring constantly.
- Remove from heat and keep stirring to cool the mix down for 3-5 minutes.
- Whisk the eggs and add them gradually to the mix. Make sure your mix is cool enough, you don't want your mix to get crumbly from the eggs cooking.
- Place mix in a ziplock bag so you can funnel the flow of mix on a baking sheet to 12- 1 1/2 inch circles. They are not stiff and are more lose than cookie dough.
- Preheat the oven to 425. Cook for 10-20 (when well risen) then lower the oven temperature to 375 and bake additional 15-20. Till golden brown.
- Poke hole in bottom of pastry to let steam out. Let cool for 10-20 minutes before filling.
- The cream. Add all ingredients to a mixing bowl and beat until stiff peaks form. Add to a bag with a nozzle to fill. Fill and enjoy! ❤️
A cream puff starts with choux (pronounced SHOE) pastry. It sounds foreign and intimidating, but it's pretty simple to make. Choux pastry is the same For the cream puffs, I like to combine pastry cream with sweetened whipped cream. The combination of the two is heavenly. These Classic French Cream Puff - aka Choux à la Crème - are a delicious dessert to serve after dinner, to enjoy with your afternoon tea or for a party!
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