Choux Pastry (For Cream Puffs, Eclairs, Etc)
Basic choux pastry dough for eclairs, cream puffs, profiteroles, almond rings, crab puffs, etc. These are much easier to make than I would have thought, and they have a nice tast. You need fairly large saucepan because of all the stirring. I got 16 half dollar sized cream puffs out of one batch. This recipe comes from "Fabulous Cake Decorating" printed by Eaglemoss.
- Ready In:
- 2 ounces butter or 2 ounces margarine
- 3⁄4 cup water, scant
- 1⁄2 cup flour, heaping
- 2 eggs, beaten
- 1 tablespoon sugar (optional)
- Chop butter, melt in water and just bring to boiling. Immediately add flour, and mix well with wooden spoon, until it forms a dough that leaves the side of the pan (it looks really gross and clumpy at first, but as you keep stirring it fixes itself). Remove from heat and cool 2 minutes.
- For a sweet pastry, add the sugar to the beaten eggs. Stir in the eggs, mixing until it look like dough again (this is gross at first too).
- Now you have many choices: using a pastry bag or spoon, shape the dough as desired (for puffs: use a spoon or pipe a mound, eclairs: pipe a line, rings: pipe a circle, profiteroles: pipe a mound w/star tip) onto a greased cookie sheet. Keep in mind that it will grow to aprox 3xs its size when done.
- Bake at 425 'til it looks crisp and golden, about 30 mins for half dollar sized puffs. Cut in half, or cut a slit in the side to let the steam escape- if you don't do this fairly quickly they get soggy inside.
- They save for a while in tupperware, unless they're filled. You are supposed to fill them with freshly whipped cream that has a touch of powdered sugar and vanilla or almond added in, but I just fill them with buttercream frosting because its cheaper and tastes pretty good too.
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The assembly of the recipe is easy and straightforward - I had it all memorized after making it once. The constitution is standard enough, though it could benefit from a smoother consistency that might be better achieved with a whisk than a wooden spoon. However, I feel the actual execution of the subsequent bake could stand for some polishing. Maybe I just have a godly powerful oven, but 425 degrees Fahrenheit at 30 minutes yielded dark brown, black-bottomed pastries visually more akin to brioche burger patties than choux. Hitting the choux with an initial high heat and decreasing that heat is frequently employed when baking the pastry - and this method proved more effective for me. I started at the prescribed 425 degrees and immediately lowered it to 350, though I've also seen recipes call for baking at 375 all the way through. Additionally, I switched over from directly baking on the cookie sheet to a silicone baking liner to stave off browning on the bottom. Following about thirty minutes of baking at 350 degrees Fahrenheit, I punctured the choux with a rotisserie rod (chopsticks and toothpicks are good too) and turned off the heat, but left the pastries in the oven for around 10-20 minutes longer to dry out the insides of the choux more.
I piped half of them and spooned the rest, they both looked so cute, I also used 12 cupcake baking pan which made it more easier for me. I baked it as advised then turned off the oven, pricked them with a knife, and returned them to oven for 3 minutes (while oven is off) I think this tip really works wonders!!!!