What is Choux Pastry
Choux Pastry it is a light French pastry made with egg.It is a light crusty pastry, looking as cream puffs.I love them to make because it is not only easy to make but every time I am exited to see the cavity it forms after baking. A crusty outer layer with hollow inside. You can fill it with your favourite icecream or whipped cream, cream cheese or custard.
- Preparation time: 30 min
- Baking time: 25 min
- Difficulty level: medium
- Course: Dessert
- 1/2 cup all purpose flour( take out 1 tbsp of flour)
- 1 tablespoon of cornflour(which will be added to flour)
- 60 g unsalted butter
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 125 ml water
- 2 eggs
In a bowl sift together 1/2 cup(minus 1 tablespoon)all purpose flour and 1 tablespoon of cornflour for 3 times. This will help to puff the pastry well. Set aside.
Over medium heat, place the butter, the salt, the sugar and the water together in a heavy bottomed pot and bring to a boil.
When the mixture starts boiling, remove the butter mixture from heat and add the flour all at once. Stir until it is combined into a soft dough.
Put the pot back into the heat and stir constantly until the dough comes away from the sides and forms a thick smooth ball (about 1-2 min).
Let the mixture cool for 5 -6min.
Once the dough is lukewarm, add the eggs one at a time and mix until the dough becomes a smooth thick paste.
Continue to mix until you have a stretchy thick paste which slowly falls from a spoon.
Prepare a piping bag with 1# diameter nozzle.
Line a baking tray with baking sheet or silicon mat and brush the sheet with little water. We have to do this as choux pastry need moisture to bake properly.
Transfer the mixture to the piping bag.
Swirl the piping bag to pipe small 1&1/2″ diameter and 1&1/2″ tall sized choux into the baking sheet, about 2 inches apart.
Using the index finger tipped in a little water, pat down any swirly tips so that it does not burn during baking.
With a brush, gently brush the tops of the each pastry with some lightly beaten egg.
Preheat oven to 200C and bake at the center rack of the oven for 12-13 min. Then reduce the oven temperature to 180C and continue to bake for a further 10-11 min until the choux puffs are nice and golden.
Turn off the heat and let them cool inside the oven itself with the oven door slightly open.
This is to prevent the puffs from collapsing from any sudden drop in temperature.
To test if the puffs are done, split one up and check if it is almost dry and hollow inside. If all the steps are followed properly, they will be perfect.
At the time of serving, cut the top portion of the pastry, fill with whipped cream or cream cheese or icecream. I filled the cavity with some thick custard.
Sprinkle some icing sugar and serve immediately.