Fast Cooking Methods Cold and Smooth Choux Ice Cream Home Style

Without fail recipe ultimate Cold and Smooth Choux Ice Cream easy, yummy, practical.

12 ingredients, 12 steps, cooking Cold and Smooth Choux Ice Cream

Good Afternoon mother, now you can cook recipe Cold and Smooth Choux Ice Cream with 12 ingredients and 12 steps. Next this is how to cook, please pay attention carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand how to 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 no appropriate desired, and many others. Immediately, below are 12 ingredients and 12 stages of easy cooking Cold and Smooth Choux Ice Cream.

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Ingredients all Cold and Smooth Choux Ice Cream

1. It’s : For the choux pastry:.
2. You need 40 grams : Unsalted butter.
3. You need 85 grams : Water.
4. Prepare 1 pinch : Salt.
5. Prepare 50 grams : Cake flour.
6. It’s 2 : Eggs (medium).
7. It’s : For the ice cream (parfait ice cream).
8. It’s 15 grams : Water.
9. You need 50 grams : Sugar.
10. It’s 2 : Egg yolks.
11. Prepare 1 : Vanilla beans.
12. Prepare 160 grams : Heavy cream.

If all basic ingredients Cold and Smooth Choux Ice Cream it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

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Process Cooking Cold and Smooth Choux Ice Cream

1. Prepare the choux pastry. Beat the eggs. Sift the cake flour twice if you can. Set a 1.2 cm diameter round tip on a pastry bag. brqq
2. Put the butter, water and salt in a pan and heat over high heat. Bring to a boil while melting the butter. When it is bubbling, put all the flour in at once. brqq
3. Turn the heat down to medium and mix with a heatproof spatula. When it is no longer floury, keep mixing and kneading for about a minute. When the dough comes off the bottom of the pan cleanly in one mass, turn the heat off. brqq
4. Add the beaten egg in several batches, mixing well each time. With the last batch of eggs, see how stiff the dough is and adjust the amount you add. See the next step. brqq
5. When you scoop up the dough with your spatula, it should plop off it in about 3 seconds - this is the consistency to aim for. The dough left on the spatula should form a peak. brqq
6. Put the choux dough in a pastry bag, and make 10 rounds about 5 cm in diameter. Make a pattern on the top with a fork dipped in egg (to make them puff up evenly). brqq
7. Bake in a preheated 390F/200C oven for 10 minutes, then lower the temperature to 355F/180C and bake for another 20 minutes. Turn the oven off and leave the choux buns in the oven for another 15 minutes to dry out. brqq
8. Make the ice cream while the choux buns are baking. Put the egg yolks in a bowl, add vanilla beans and beat with a handheld mixer. brqq
9. Combine water and sugar in a small pan, and heat to make a sugar syrup, stopping just before it starts to caramelize. Add this syrup to the bowl with the egg yolks little by little while whipping at high speed. brqq
10. Keep whipping with a handheld mixer until it becomes white and thick. You should see lines when you lift up the beaters on the surface of the mixture. brqq
11. Whip the cream in another bowl until it forms stiff peaks. Combine this with the mixture from Step 10 and stir until there are no streaks. brqq
12. Put the creamy mixture into a pastry bag fitted with a choux pastry tip, and fill the cooled down choux puffs by inserting the tip into the side of each puff. Freeze, and they're done. brqq
13. Finish and Enjoy.

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