How to Make Choux Pastry - How to Make Cream Puffs - Perfect Cream Puffs Every Time!!!
Recipe type: Dessert
Choux pastry is like something out of a fairytail. The mysterious light crispiness cannot actually expressed in words. Despite this indescribable wonder, choux pastry is very easy to make. Today we're going to make up batch, and use this to make cream puffs.
For the Choux Pastry
- 120ml Water
- 55g Butter at room temperature
- 65g All-purpose flour
- 2.5ml sugar
- 1.25ml Salt
- 2 Eggs, lightly beaten
- For the Filling
- 250ml Cream
- 15ml Caster sugar
- 2.5ml Vanilla extract
- Combine the all purpose flour, salt and sugar, weigh out the butter, measure the water, and lightly beat 2 large eggs.
- Heat a saucepan over medium high heat and add the water and butter. Having the butter at room temperature ensures that the butter will melt before the water boils.
- When the water comes to a boil, turn off the gas or remove the pan from the heat.
- Pour in the flour mixture and mix this into the butter to get a rough paste.
- Put the pan back on over medium heat and cook the roux. As you stir, the paste will become smooth and silky. This step will take about 2 to 3 minutes.
- Transfer the roux to a mixing bowl and allow this to cool for 5 minutes. In this step we're going to add the egg little by little, beating it into the roux after each addition.
- At this stage we don't know how much egg we're going to need to get the correct consistency. This is why we're adding bit by bit. The consistency we're looking for is a soft silky paste that falls slowly from the fork in a ribbon formation.
- Transfer the pastry to your piping bag. I am using a large star nozzle which inhibits the formation of cracks in the pastry as it rises.
- Line a baking sheet with baking parchment and pipe out a 10 to 12 puffs. Each one will be about 2 tablespoons on pastry.
- Bake the puffs in a preheated oven at 200c or 400f for 15 minutes. Reduce the oven heat to 180c or 350f and bake for a further 25 minutes until golden and crispy.
- Remove the puffs from the oven and use a sharp pointed blade to punch 2 slots into the sides of each puff. Turn the oven off and put the sheet back in the oven with door slightly ajar. Allow the puffs to cool like this.
- To make the filling add the cream, sugar and vanilla essence to your food processor with the whisks attached. You can also do this with a hand mixer. Whisk the cream until it is stiff and holds a peak.
- Cut the puffs through the center. Fill each puff with cream, either using a spoon or a piping bag and replace the lids.
- Dust the tops with a good dose of icing sugar and serve immediately.