Easy Recipe Basic Choux Pastry Delicious Nutritious

Home making ultimate Basic Choux Pastry easy, delicious, practical.

11 ingredients, 15 steps, cooking Basic Choux Pastry

Good Morning mother, at this time you get cook recipe Basic Choux Pastry with 11 ingredients and 15 steps. Next this is how to cook, please pay attention carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 11 ingredients and 15 stages of easy cooking Basic Choux Pastry.

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Ingredients for Basic Choux Pastry

1. Prepare : Choux pastry.
2. It’s 45 grams : Butter.
3. Prepare 50 ml : each Water, milk.
4. You need 60 grams : Plain flour.
5. Prepare 2 : Eggs.
6. It’s 1 : Water (for misting).
7. It’s 1 : or granulated sugar.
8. Prepare : Cream filling.
9. It’s 1 : ☆ ↓↓this is my favorite.
10. It’s 1 : Custard cream.
11. You need 100 ml : Double cream.

If all composition Basic Choux Pastry it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

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Stages Cooking Basic Choux Pastry

1. Preparation Cut the butter into small pieces. Sift the flour. Beat the eggs. Preheat the oven to 200°C. brqq
2. Make the choux pastry Put the butter, water and milk in a saucepan and heat over medium. brqq
3. Turn the heat off once it comes to a boil. Add the flour in one go and beat vigorously until you have a ball of a paste. brqq
4. Return the sauce pan to the heat and heat over medium heat. When you can see a film of paste on the bottom of the pan, remove from the heat. brqq
5. Add the beaten eggs, a little at a time, until you obtain a consistency such that the paste drops slowly from a wooden spatula. brqq
6. Shape the choux paste Put the paste into a piping bag and pipe the paste into the sizes you want. Flatten the tips on top with a moistened finger. brqq
7. This is an easier way: Spoon similar portions of paste onto baking paper and shape the paste with your moistened hands. brqq
8. For soft choux, spray some water onto each portion of paste. If you don't have a sprayer, use moistened fingers to flick water onto them. brqq
9. For crispy choux, sprinkle the tops with granulated sugar instead of water. brqq
10. Bake the choux For large choux & eclairs, bake in a pre-heated oven to 200°C for 15 minutes and reduce the temperature to 180°C. Bake for approximately 10 minutes. brqq
11. For small choux, bake at 200°C for 10 minutes, then at 180°C for about 5 minutes. Adjust the baking time according to your oven. brqq
12. The crispy choux will burn easily, so cover with aluminum foil before the pastry has browned too much. brqq
13. For the choux cream filling, mix the custard and stiff-whipped double cream and fill the cooled choux pastries. brqq
14. Eclairs At Step 6, pipe the paste into thin oblongs, spray with water, and bake. Pipe the cream into the cooled pastries and spread melted chocolate on top. brqq
15. Try this variation! Tarte de Petit Choux brqq
16. Finish and Enjoy.

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