Allow us to tempt you with this Choux Pastry Cream Puff recipe from Stephanie Jaworski.
Choux Puff Pastry is a traditional French pastry that was developed in the 16th century by an Italian, named Panterelli.
It is most commonly used for chocolate éclairs and profiteroles but has many uses for savoury dishes, especially canapés.
Stephanie Jaworski expertly guides you through the process of making and baking the choux pastry. After that it’s pretty much up to you what as to what you add to them be it a savoury snack or a sweet temptation.
To get your choux pastry perfect we highly recommend that you watch the video which gives you a full Choux Pastry Cream Puff recipe including when your dough is too thin, too thick and how to make the corrections.
|For the Choux Pastry|
|Self Raising Flour||65||g|
|Softened Unsalted Butter||60||g|
|For the Glaze|
|For the Whipped Cream|
|Double Thick Cream||240||ml|
For the Choux Pastry:
1 . Preheat the oven to 200C
2 . Line a baking tray with baking paper
3 . Sift together the four, sugar and salt
4 . Lightly beat the eggs
5 . Dice the butter
6 . Heat the water and the butter in a saucepan over a medium to high heat.
7 . You want the butter to melt before the water comes to the boil.
8 . Once the butter has melted and it has come to the boil remove
9 . Add the flour, sugar and salt while stirring until it has combined
10 . Return to a medium heat and stir until you get a thick dough.
11 . Using a mixer beat on a low speed for about one minute
12 . Add the eggs and continue to beat into a smooth paste
13 . Spoon or pipe the choux pastry dough onto the baking tray
14 . Lightly beat the third egg for the glaze and brush onto the dough
15 . Bake for 15 minutes at 200C
16 . Reduce to 180C and bake for another 30 – 35 minutes
17 . Remove and poke with a couple of holes, then allow too cool in the oven with the door slightly ajar.
At this point you can either continue with this cream puffs recipe or use your choux puff pastry to make savoury canapes or other sweet things.
For the Whipped Cream:
1 . Mix the cream, vanilla extract and sugar together
2 . Cover and chill for 15 minutes
3 . Once chilled whip the cream into stiff peaks.
1 . Slice the choux pastry balls in half
2 . Fill with cream
3 . Return the top half
4 . Dust with icing sugar