Yummy French Choux Pastry Recipe


Yummy French Choux Pastry Recipe

The pastry is a miniature or mini version of a full-fledged cake. It is a quarter of a piece of cake. It can be used as an alternative to cake. Pastries are soft & when we talk of Choux Pastry, it is even smoother. No doubt it has its origin from the colonies of Paris in France. French people are soft-spoken, I guess. That’s why they gave birth to one of the mildest versions of already soft food. Choux Pastry is made with the help of eggs & so it has an entirely different taste from the simple one. In this article, let’s visit the lanes of Paris & have a taste of Choux Pastry.

Yummy French Choux Pastry Recipe
Yummy French Choux Pastry Recipe

Recipe of Choux Pastry

Choux pastry is a light pastry dough used in various pastries. It includes butter, flour, water, & eggs. Check the given details about Choux pastry in the below article.

Yummy French Choux Pastry Recipe
Yummy French Choux Pastry Recipe

Ingredients Choux Pastry

  • 125 gms milk (half cup)
  • 125 gms water (half cup)
  • Five gms sugar (one teaspoon)
  • Two and a Half gms salt (half teaspoon)
  • 100 gms unsalted butter
  • 150 gms bread flour
  • Three Large eggs
  • One & a half cup of cheese

Procedure for Making Yummy French Choux Pastry

  • Firstly, Preheat your oven to 425 F.
  • Take a heavy saucepan, mix the milk, water, sugar, a pinch of salt, and butter. Boil the mixture completely.
  • After boiling the mixture, off the gas & pour all the flour at once, stirring hard with a wooden spoon to assimilate.
  • Place the pan back on, over medium flame, & keep stirring speedily. After two minutes, the dough will form a smooth ball & move away from the side of the pan, and you will see a thin layer at the bottom of the pan.
  • After that, scoop the dough into the glass bowl of a stand mixer, & blend on low with the paddle for a few minutes. This step is essential as a result of it releases a no. of the heat from the dough so that it does not cook the eggs once you pour them within the next level/step.
  • Increase speed to moderate, and add eggs little by little, making sure the eggs are fully inserted before you add more. It is best to pour about a quarter of the eggs each time & shake until the mixture reunites. After all the eggs are inserted, you are ready to go on.
  • Pipes of batter to a pan covered in oil or parchment. If you are flattening, use a plain 1/2 inch tip. For puff or gougères cream, use a mound about 1½ inches in diameter. For liquid, the pipe comes out about 4 inches long. It’s a great idea to leave two inches between each.
  • Bake for ten minutes in your 425 F in the oven, then lower down the heat to 375 F. Go on to bake for another half an hour, until the pastry is golden brown & has a crisp shell.
  • Off the oven, open the oven & let the pastries cool for half an hour in the oven with the door halfway open.
  • Then, take out the pan from the & let the pastries cool before slicing or filling it.
  • Ready to serve with love.
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