choux:
7 oz (200g) water
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) bread flour
4 eggs
bring water & butter to boil. off heat, add flour. stir. put back on low heat. stir just until a film on bottom of pot. cool. slowly add eggs (you may not need all of them)
bake at 375F (190C) until a slight golden brown (about 20 min depending on the size). turn oven down to 325F (163C) and bake until dried out
craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, softened
mix until a dough forms. roll. freeze. cut circles and top choux
published: 28 Apr 2022
French Choux Pastry Recipe for Puffs and Eclairs
BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! https://bit.ly/2KKgv1A Step by step video on how to make French Choux pastry. With this recipe you will be able create delicious Choux puffs and eclairs very easily.
Choux pastry is extremely versatile and is widely used in France for all king of dessert. the Choux pastry recipe can be made sweet or savory for aperitifs nibbles for example. Today we are looking at the a sweet version of the Choux pastry.
Quantities used in this video:
3 organic eggs (for the dough)
1 egg (for the glazing)
200 ml of water (6.76 fluid OZ)
100 grams of plain flour (0.80 us cups) (
80 grams of butter (5.5 tablespoons)
10 grams of Sugar (2 and a half teaspoons)
A pinch of Salt
To cook the choux pastry
Once "Laid out" on the baking tray, cook the...
How to make perfect Choux Pastry - By RECIPE30.com
Get full recipe here https://recipe30.com/how-to-make-perfect-choux-pastry.html/
Choux pastry or as known in French, pâte à choux is a pastry dough that’s commonly used for the famous chocolate eclairs and profiteroles. It’s also the same dough used to make croquembouches or Pièce montée as seen as the centerpiece at weddings and formal banquets. It’s the steam from all the moisture that helps make it rise and puff during the cooking process. It’s best to dry them a little so they don’t collapse afterwards. The dough can also be deep fried similar to churos or doughnuts with just a little sprinkle of sugar. Either way, it’s a versatile recipe everyone should learn.
SEND MAIL & PRODUCTS TO REVIEW - TO:
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
https://www.instagram.com/recipe30/
h...
published: 08 Feb 2017
Choux Au Craquelin ( Cream Puffs ) !
Choux au crauquelin - Cream Puffs Recipe
▶ SUBSCRIBE to my channel for more videos ◄
https://www.youtube.com/user/emmasgoodies?sub_confirmation=1
Choux Au Craquelin:
- 70 gr Water ( 5 tbsp)
- 50 gr Butter ( 3 1/2 tbsp)
- 60 gr Flour ( 8 tbsp )
- 2 Medium Eggs
- Pinch of Salt
Cookie Pastry:
- 50 gr Butter ( 3 1/2 tbsp)
- 50 gr Flour ( 6 1/2 tbsp)
- 50 gr Sugar ( 4 tbsp)
- Pinch of Salt
Filling:
- 400 gr Heavy Cream ( 14 ounces)
- 100 gr Philadelphia Cream Cheese (4 ounces)
- 1 tsp Vanilla
- Sugar ( Add to your liking)
NOTE: I made 9 large cream puffs. If you choose to make these smaller, baking time will vary. So check them after 15 min.
Enjoy!
♥
published: 18 Jul 2019
All About Choux! Cream Puff Recipe | Choux Pastry made easy! | Cupcake Jemma Channel
Too scared to try Choux? Well don't be! Cream Buns are a GREAT place to start if you're new to Choux Pastry as they aren't supposed to be perfectly neat! And even is they look a little bit wonky or cracked, it doesn't matter! Fill them with a Chantilly Cream and they will be delicious!
Sally has all the hints and tips in this tutorial to get you well on the way to perfect Choux Pastry and who knows, she might even get you making a Croquembouche soon! No really, she keeps talking about it.
We have all the tools you need to be a pro baker including these nozzle sets which comes with a super high quality piping bag! https://cupcakejemma.com/collections/cake-tools/products/piping-nozzles-large
We love finding out what you want to see on the channel so do let us know in the comments box if ...
published: 11 Feb 2021
CREAM PUFFS + How to Avoid the Most Common Mistakes When Making Them
maple cinnamon cream puffs (yield: 2 dz)
choux:
3.5 oz (100g) water
3.5 oz (100g) milk
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) AP flour
4 eggs
1. Bring milk, water, butter, and salt to a boil.
2. Turn off the heat and add flour all at once. Stir until the dough comes together.
3. Put the dough back on low heat, stirring constantly just until a film forms on the bottom of the pot.
4. Transfer to another bowl and let cool for at least two minutes.
5. Slowly add eggs and start checking the consistency once 3/4 of the eggs have been added.
6. Pipe into circles with a diameter of 2 in (5cm), top with craquelin, and bake at 375F (190C) for 20 min and then at 325F (163C) for another 15 min or until dried out.
craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, so...
published: 09 Dec 2022
A Beginner's Guide to Choux Pastry
My choux pastry recipe requires just 5 ingredients and is perfect for eclairs or cream puffs. I'm sharing lots of tips so yours turns out every time!
Recipe: https://sugarspunrun.com/how-to-make-choux-pastry/
Ingredients
1 cup water (236ml)
½ cup unsalted butter, cut into 8 pieces (113g)
¼ teaspoon table salt
1 cup all-purpose flour (125g)
4 large eggs
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link): https://amzn.to/2uv7oN8
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Instructions
00:00 Introduction
00:32 Preheat the oven to 400°F (200°C). Line a large baking sheet or two smaller baking sheets with parchment paper. Set aside.
00:37 In a medium-sized heavy-bottomed saucepan, combine water, butter, and salt...
published: 13 Apr 2023
38 KilL Chou New One item !!
#mobilelegends #chou #mlbb
published: 08 Jan 2024
Pâte à Choux
Learn how to make delicious Pâte à Choux with this simple Jacques Pépin recipe.
INGREDIENTS
· 3/4 cup milk
· 3 tablespoons unsalted butter
· 1/8 teaspoon salt
· 3/4 cup all-purpose flour
· 3 large eggs
Preheat the oven to 350 degrees.
Combine the milk, butter, and salt in a saucepan and bring to a boil over high heat. Immediately remove from the heat, add the flour all at once, and mix it in with a wooden spatula. Return the pan to the stove and stir over medium-high heat until the mixture comes away from the sides of the pan and collects into one soft lump about the consistency of modeling clay.
Cook for about 20 to 30 seconds, still stirring, to dry the mixture further, then transfer to a food processor and process for 4 to 5 seconds to cool the mixture slightly.
Beat the eggs i...
choux:
7 oz (200g) water
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) bread flour
4 eggs
bring water & butter to boil. off heat, add flour. stir. put back on l...
choux:
7 oz (200g) water
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) bread flour
4 eggs
bring water & butter to boil. off heat, add flour. stir. put back on low heat. stir just until a film on bottom of pot. cool. slowly add eggs (you may not need all of them)
bake at 375F (190C) until a slight golden brown (about 20 min depending on the size). turn oven down to 325F (163C) and bake until dried out
craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, softened
mix until a dough forms. roll. freeze. cut circles and top choux
choux:
7 oz (200g) water
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) bread flour
4 eggs
bring water & butter to boil. off heat, add flour. stir. put back on low heat. stir just until a film on bottom of pot. cool. slowly add eggs (you may not need all of them)
bake at 375F (190C) until a slight golden brown (about 20 min depending on the size). turn oven down to 325F (163C) and bake until dried out
craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, softened
mix until a dough forms. roll. freeze. cut circles and top choux
BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! https://bit.ly/2KKgv1A Step by step video on how to make French Choux pastry. With this recipe you ...
BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! https://bit.ly/2KKgv1A Step by step video on how to make French Choux pastry. With this recipe you will be able create delicious Choux puffs and eclairs very easily.
Choux pastry is extremely versatile and is widely used in France for all king of dessert. the Choux pastry recipe can be made sweet or savory for aperitifs nibbles for example. Today we are looking at the a sweet version of the Choux pastry.
Quantities used in this video:
3 organic eggs (for the dough)
1 egg (for the glazing)
200 ml of water (6.76 fluid OZ)
100 grams of plain flour (0.80 us cups) (
80 grams of butter (5.5 tablespoons)
10 grams of Sugar (2 and a half teaspoons)
A pinch of Salt
To cook the choux pastry
Once "Laid out" on the baking tray, cook the puffs (Choux) in a oven at 200 Celsius (390 Fahrenheit) for 15 to 20 minutes depending on the size of the puffs or eclairs.. When the puffs have a nice golden color, put the temperature down to 175 Celsius (350 Fahrenheit), open the oven door slightly and let the puffs or eclairs sit in the oven for another 5 minutes (make sure you leave the oven door just slightly open) . This is to avoid the collapsing of the puff. After 5 minutes take the puffs or eclairs out of the oven and let them cool down a bit before using them.
http://www.convert-me.com/en/convert/cooking/
BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! https://bit.ly/2KKgv1A Step by step video on how to make French Choux pastry. With this recipe you will be able create delicious Choux puffs and eclairs very easily.
Choux pastry is extremely versatile and is widely used in France for all king of dessert. the Choux pastry recipe can be made sweet or savory for aperitifs nibbles for example. Today we are looking at the a sweet version of the Choux pastry.
Quantities used in this video:
3 organic eggs (for the dough)
1 egg (for the glazing)
200 ml of water (6.76 fluid OZ)
100 grams of plain flour (0.80 us cups) (
80 grams of butter (5.5 tablespoons)
10 grams of Sugar (2 and a half teaspoons)
A pinch of Salt
To cook the choux pastry
Once "Laid out" on the baking tray, cook the puffs (Choux) in a oven at 200 Celsius (390 Fahrenheit) for 15 to 20 minutes depending on the size of the puffs or eclairs.. When the puffs have a nice golden color, put the temperature down to 175 Celsius (350 Fahrenheit), open the oven door slightly and let the puffs or eclairs sit in the oven for another 5 minutes (make sure you leave the oven door just slightly open) . This is to avoid the collapsing of the puff. After 5 minutes take the puffs or eclairs out of the oven and let them cool down a bit before using them.
http://www.convert-me.com/en/convert/cooking/
Get full recipe here https://recipe30.com/how-to-make-perfect-choux-pastry.html/
Choux pastry or as known in French, pâte à choux is a pastry dough that’s commo...
Get full recipe here https://recipe30.com/how-to-make-perfect-choux-pastry.html/
Choux pastry or as known in French, pâte à choux is a pastry dough that’s commonly used for the famous chocolate eclairs and profiteroles. It’s also the same dough used to make croquembouches or Pièce montée as seen as the centerpiece at weddings and formal banquets. It’s the steam from all the moisture that helps make it rise and puff during the cooking process. It’s best to dry them a little so they don’t collapse afterwards. The dough can also be deep fried similar to churos or doughnuts with just a little sprinkle of sugar. Either way, it’s a versatile recipe everyone should learn.
SEND MAIL & PRODUCTS TO REVIEW - TO:
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
https://www.instagram.com/recipe30/
https://www.facebook.com/recipe30/
Business inquiries: [email protected]
Get full recipe here https://recipe30.com/how-to-make-perfect-choux-pastry.html/
Choux pastry or as known in French, pâte à choux is a pastry dough that’s commonly used for the famous chocolate eclairs and profiteroles. It’s also the same dough used to make croquembouches or Pièce montée as seen as the centerpiece at weddings and formal banquets. It’s the steam from all the moisture that helps make it rise and puff during the cooking process. It’s best to dry them a little so they don’t collapse afterwards. The dough can also be deep fried similar to churos or doughnuts with just a little sprinkle of sugar. Either way, it’s a versatile recipe everyone should learn.
SEND MAIL & PRODUCTS TO REVIEW - TO:
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
https://www.instagram.com/recipe30/
https://www.facebook.com/recipe30/
Business inquiries: [email protected]
Choux au crauquelin - Cream Puffs Recipe
▶ SUBSCRIBE to my channel for more videos ◄
https://www.youtube.com/user/emmasgoodies?sub_confirmation=1
Choux Au C...
Choux au crauquelin - Cream Puffs Recipe
▶ SUBSCRIBE to my channel for more videos ◄
https://www.youtube.com/user/emmasgoodies?sub_confirmation=1
Choux Au Craquelin:
- 70 gr Water ( 5 tbsp)
- 50 gr Butter ( 3 1/2 tbsp)
- 60 gr Flour ( 8 tbsp )
- 2 Medium Eggs
- Pinch of Salt
Cookie Pastry:
- 50 gr Butter ( 3 1/2 tbsp)
- 50 gr Flour ( 6 1/2 tbsp)
- 50 gr Sugar ( 4 tbsp)
- Pinch of Salt
Filling:
- 400 gr Heavy Cream ( 14 ounces)
- 100 gr Philadelphia Cream Cheese (4 ounces)
- 1 tsp Vanilla
- Sugar ( Add to your liking)
NOTE: I made 9 large cream puffs. If you choose to make these smaller, baking time will vary. So check them after 15 min.
Enjoy!
♥
Choux au crauquelin - Cream Puffs Recipe
▶ SUBSCRIBE to my channel for more videos ◄
https://www.youtube.com/user/emmasgoodies?sub_confirmation=1
Choux Au Craquelin:
- 70 gr Water ( 5 tbsp)
- 50 gr Butter ( 3 1/2 tbsp)
- 60 gr Flour ( 8 tbsp )
- 2 Medium Eggs
- Pinch of Salt
Cookie Pastry:
- 50 gr Butter ( 3 1/2 tbsp)
- 50 gr Flour ( 6 1/2 tbsp)
- 50 gr Sugar ( 4 tbsp)
- Pinch of Salt
Filling:
- 400 gr Heavy Cream ( 14 ounces)
- 100 gr Philadelphia Cream Cheese (4 ounces)
- 1 tsp Vanilla
- Sugar ( Add to your liking)
NOTE: I made 9 large cream puffs. If you choose to make these smaller, baking time will vary. So check them after 15 min.
Enjoy!
♥
Too scared to try Choux? Well don't be! Cream Buns are a GREAT place to start if you're new to Choux Pastry as they aren't supposed to be perfectly neat! And ev...
Too scared to try Choux? Well don't be! Cream Buns are a GREAT place to start if you're new to Choux Pastry as they aren't supposed to be perfectly neat! And even is they look a little bit wonky or cracked, it doesn't matter! Fill them with a Chantilly Cream and they will be delicious!
Sally has all the hints and tips in this tutorial to get you well on the way to perfect Choux Pastry and who knows, she might even get you making a Croquembouche soon! No really, she keeps talking about it.
We have all the tools you need to be a pro baker including these nozzle sets which comes with a super high quality piping bag! https://cupcakejemma.com/collections/cake-tools/products/piping-nozzles-large
We love finding out what you want to see on the channel so do let us know in the comments box if you have any ideas! And remember to keep tagging us on Instagram using #cupcakejemma
xxx
-----------------------
Preheat Oven to 190C (fan assisted)
250ml Cold Water
1.5tsp Sugar
1/4 tsp Sea Salt
115g Unsalted Butter
135g Plain Flour (All Purpose)
4-5 Eggs
400g Double Cream
1/2 tsp Vanilla Extract
2 tbsp Icing Sugar
---------------------
BAKE AT HOME KITS AND MERCH!: http://cupcakejemma.com
SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemma
MORE CAKE: http://www.crumbsanddoilies.co.uk
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
Too scared to try Choux? Well don't be! Cream Buns are a GREAT place to start if you're new to Choux Pastry as they aren't supposed to be perfectly neat! And even is they look a little bit wonky or cracked, it doesn't matter! Fill them with a Chantilly Cream and they will be delicious!
Sally has all the hints and tips in this tutorial to get you well on the way to perfect Choux Pastry and who knows, she might even get you making a Croquembouche soon! No really, she keeps talking about it.
We have all the tools you need to be a pro baker including these nozzle sets which comes with a super high quality piping bag! https://cupcakejemma.com/collections/cake-tools/products/piping-nozzles-large
We love finding out what you want to see on the channel so do let us know in the comments box if you have any ideas! And remember to keep tagging us on Instagram using #cupcakejemma
xxx
-----------------------
Preheat Oven to 190C (fan assisted)
250ml Cold Water
1.5tsp Sugar
1/4 tsp Sea Salt
115g Unsalted Butter
135g Plain Flour (All Purpose)
4-5 Eggs
400g Double Cream
1/2 tsp Vanilla Extract
2 tbsp Icing Sugar
---------------------
BAKE AT HOME KITS AND MERCH!: http://cupcakejemma.com
SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemma
MORE CAKE: http://www.crumbsanddoilies.co.uk
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
maple cinnamon cream puffs (yield: 2 dz)
choux:
3.5 oz (100g) water
3.5 oz (100g) milk
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) AP flour
4 eggs
1. Bring m...
maple cinnamon cream puffs (yield: 2 dz)
choux:
3.5 oz (100g) water
3.5 oz (100g) milk
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) AP flour
4 eggs
1. Bring milk, water, butter, and salt to a boil.
2. Turn off the heat and add flour all at once. Stir until the dough comes together.
3. Put the dough back on low heat, stirring constantly just until a film forms on the bottom of the pot.
4. Transfer to another bowl and let cool for at least two minutes.
5. Slowly add eggs and start checking the consistency once 3/4 of the eggs have been added.
6. Pipe into circles with a diameter of 2 in (5cm), top with craquelin, and bake at 375F (190C) for 20 min and then at 325F (163C) for another 15 min or until dried out.
craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, softened
1 tsp cinnamon
1. Mix all ingredients together until a dough forms.
2. Roll the dough between sheets of parchment paper and freeze.
3. Cut circles just bigger than the diameter of the cream puffs and place on top.
maple cinnamon cream
2 c (454g) heavy cream
1/3 c (104g) maple syrup
2 tsp cinnamon
1. Add all ingredients to a food processor and process until thickened, stopping every so often to scrape the sides
maple cinnamon cream puffs (yield: 2 dz)
choux:
3.5 oz (100g) water
3.5 oz (100g) milk
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) AP flour
4 eggs
1. Bring milk, water, butter, and salt to a boil.
2. Turn off the heat and add flour all at once. Stir until the dough comes together.
3. Put the dough back on low heat, stirring constantly just until a film forms on the bottom of the pot.
4. Transfer to another bowl and let cool for at least two minutes.
5. Slowly add eggs and start checking the consistency once 3/4 of the eggs have been added.
6. Pipe into circles with a diameter of 2 in (5cm), top with craquelin, and bake at 375F (190C) for 20 min and then at 325F (163C) for another 15 min or until dried out.
craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, softened
1 tsp cinnamon
1. Mix all ingredients together until a dough forms.
2. Roll the dough between sheets of parchment paper and freeze.
3. Cut circles just bigger than the diameter of the cream puffs and place on top.
maple cinnamon cream
2 c (454g) heavy cream
1/3 c (104g) maple syrup
2 tsp cinnamon
1. Add all ingredients to a food processor and process until thickened, stopping every so often to scrape the sides
My choux pastry recipe requires just 5 ingredients and is perfect for eclairs or cream puffs. I'm sharing lots of tips so yours turns out every time!
Recipe: h...
My choux pastry recipe requires just 5 ingredients and is perfect for eclairs or cream puffs. I'm sharing lots of tips so yours turns out every time!
Recipe: https://sugarspunrun.com/how-to-make-choux-pastry/
Ingredients
1 cup water (236ml)
½ cup unsalted butter, cut into 8 pieces (113g)
¼ teaspoon table salt
1 cup all-purpose flour (125g)
4 large eggs
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link): https://amzn.to/2uv7oN8
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Instructions
00:00 Introduction
00:32 Preheat the oven to 400°F (200°C). Line a large baking sheet or two smaller baking sheets with parchment paper. Set aside.
00:37 In a medium-sized heavy-bottomed saucepan, combine water, butter, and salt over medium heat. Bring to a rolling boil.
01:27 Reduce heat to medium/low and add flour, stirring continuously with a spatula or wooden spoon until the mixture forms a ball that pulls away from the sides of the pot.
02:55 Remove the mixture from the heat and stir for another minute or two to cool it down a bit (it will still be hot).
03:20 Add eggs, one at a time, stirring well/until egg is incorporated after each addition until the mixture is smooth and velvety. Mixture will look like it’s separating at first – just keep mixing.
06:04 Transfer the batter to a piping bag (or a large Ziploc bag with one corner snipped) and pipe onto prepared baking sheets by mounds about 2.5” (6cm) wide by 1” (2.5cm) tall. Pipe straight down when piping, don’t swirl the pastry onto the baking sheet as if you were piping icing on a cupcake. Space each mound at least 1 ½ inches apart (note: this is the size I typically use for large cream puffs or profiteroles, feel free to make yours different size/shape but keep an eye on the pastry as bake time will vary).
07:54 Lightly dampen your fingers with cool water and gently press down any peaks on the pastry mounds.
08:08 Bake in center rack of 400F (200C) preheated oven for 30-35 minutes or until the cream puffs appear dry and light golden brown. Turn off the oven and crack the door. If making cream puffs or if you're worried about choux becoming soggy, remove pastry and pierce each in the center side with a sharp knife, then return to the oven. Let the pastry sit in the oven with the door cracked for another 10 minutes.
08:35 Remove from the oven and allow to cool completely on the baking sheet before using as desired.
Facebook: https://www.facebook.com/Sugarspunrun/
Instagram: https://www.instagram.com/sugarspun_sam
Pinterest: https://www.pinterest.com/sugarspunrun
Email List: https://sugarspunrun.com/subscribe/
My choux pastry recipe requires just 5 ingredients and is perfect for eclairs or cream puffs. I'm sharing lots of tips so yours turns out every time!
Recipe: https://sugarspunrun.com/how-to-make-choux-pastry/
Ingredients
1 cup water (236ml)
½ cup unsalted butter, cut into 8 pieces (113g)
¼ teaspoon table salt
1 cup all-purpose flour (125g)
4 large eggs
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link): https://amzn.to/2uv7oN8
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Instructions
00:00 Introduction
00:32 Preheat the oven to 400°F (200°C). Line a large baking sheet or two smaller baking sheets with parchment paper. Set aside.
00:37 In a medium-sized heavy-bottomed saucepan, combine water, butter, and salt over medium heat. Bring to a rolling boil.
01:27 Reduce heat to medium/low and add flour, stirring continuously with a spatula or wooden spoon until the mixture forms a ball that pulls away from the sides of the pot.
02:55 Remove the mixture from the heat and stir for another minute or two to cool it down a bit (it will still be hot).
03:20 Add eggs, one at a time, stirring well/until egg is incorporated after each addition until the mixture is smooth and velvety. Mixture will look like it’s separating at first – just keep mixing.
06:04 Transfer the batter to a piping bag (or a large Ziploc bag with one corner snipped) and pipe onto prepared baking sheets by mounds about 2.5” (6cm) wide by 1” (2.5cm) tall. Pipe straight down when piping, don’t swirl the pastry onto the baking sheet as if you were piping icing on a cupcake. Space each mound at least 1 ½ inches apart (note: this is the size I typically use for large cream puffs or profiteroles, feel free to make yours different size/shape but keep an eye on the pastry as bake time will vary).
07:54 Lightly dampen your fingers with cool water and gently press down any peaks on the pastry mounds.
08:08 Bake in center rack of 400F (200C) preheated oven for 30-35 minutes or until the cream puffs appear dry and light golden brown. Turn off the oven and crack the door. If making cream puffs or if you're worried about choux becoming soggy, remove pastry and pierce each in the center side with a sharp knife, then return to the oven. Let the pastry sit in the oven with the door cracked for another 10 minutes.
08:35 Remove from the oven and allow to cool completely on the baking sheet before using as desired.
Facebook: https://www.facebook.com/Sugarspunrun/
Instagram: https://www.instagram.com/sugarspun_sam
Pinterest: https://www.pinterest.com/sugarspunrun
Email List: https://sugarspunrun.com/subscribe/
Learn how to make delicious Pâte à Choux with this simple Jacques Pépin recipe.
INGREDIENTS
· 3/4 cup milk
· 3 tablespoons unsalted butter
· 1/8 teaspoon salt
...
Learn how to make delicious Pâte à Choux with this simple Jacques Pépin recipe.
INGREDIENTS
· 3/4 cup milk
· 3 tablespoons unsalted butter
· 1/8 teaspoon salt
· 3/4 cup all-purpose flour
· 3 large eggs
Preheat the oven to 350 degrees.
Combine the milk, butter, and salt in a saucepan and bring to a boil over high heat. Immediately remove from the heat, add the flour all at once, and mix it in with a wooden spatula. Return the pan to the stove and stir over medium-high heat until the mixture comes away from the sides of the pan and collects into one soft lump about the consistency of modeling clay.
Cook for about 20 to 30 seconds, still stirring, to dry the mixture further, then transfer to a food processor and process for 4 to 5 seconds to cool the mixture slightly.
Beat the eggs in a bowl with a fork until well mixed. Reserve 1 tablespoon of the beaten eggs to brush on the puffs, and add the remaining eggs to the dough mixture. Process for 20 to 30 seconds, until very smooth.
Lightly butter a cookie sheet. Spoon 6 rounds of dough, each about the size of a Ping-Pong ball (approximately 3 tablespoons), onto the sheet, spacing them evenly to allow for expansion. Brush with the beaten egg to smooth the tops and coat the surface of the balls.
Bake for about 40 minutes, until the puffs are nicely developed, browned, and cooked through. They should hold their shape but still be soft. Open the oven door and let the puffs rest for 10 minutes. Set aside in a draft-free area to cool.
Learn how to make delicious Pâte à Choux with this simple Jacques Pépin recipe.
INGREDIENTS
· 3/4 cup milk
· 3 tablespoons unsalted butter
· 1/8 teaspoon salt
· 3/4 cup all-purpose flour
· 3 large eggs
Preheat the oven to 350 degrees.
Combine the milk, butter, and salt in a saucepan and bring to a boil over high heat. Immediately remove from the heat, add the flour all at once, and mix it in with a wooden spatula. Return the pan to the stove and stir over medium-high heat until the mixture comes away from the sides of the pan and collects into one soft lump about the consistency of modeling clay.
Cook for about 20 to 30 seconds, still stirring, to dry the mixture further, then transfer to a food processor and process for 4 to 5 seconds to cool the mixture slightly.
Beat the eggs in a bowl with a fork until well mixed. Reserve 1 tablespoon of the beaten eggs to brush on the puffs, and add the remaining eggs to the dough mixture. Process for 20 to 30 seconds, until very smooth.
Lightly butter a cookie sheet. Spoon 6 rounds of dough, each about the size of a Ping-Pong ball (approximately 3 tablespoons), onto the sheet, spacing them evenly to allow for expansion. Brush with the beaten egg to smooth the tops and coat the surface of the balls.
Bake for about 40 minutes, until the puffs are nicely developed, browned, and cooked through. They should hold their shape but still be soft. Open the oven door and let the puffs rest for 10 minutes. Set aside in a draft-free area to cool.
choux:
7 oz (200g) water
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) bread flour
4 eggs
bring water & butter to boil. off heat, add flour. stir. put back on low heat. stir just until a film on bottom of pot. cool. slowly add eggs (you may not need all of them)
bake at 375F (190C) until a slight golden brown (about 20 min depending on the size). turn oven down to 325F (163C) and bake until dried out
craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, softened
mix until a dough forms. roll. freeze. cut circles and top choux
BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! https://bit.ly/2KKgv1A Step by step video on how to make French Choux pastry. With this recipe you will be able create delicious Choux puffs and eclairs very easily.
Choux pastry is extremely versatile and is widely used in France for all king of dessert. the Choux pastry recipe can be made sweet or savory for aperitifs nibbles for example. Today we are looking at the a sweet version of the Choux pastry.
Quantities used in this video:
3 organic eggs (for the dough)
1 egg (for the glazing)
200 ml of water (6.76 fluid OZ)
100 grams of plain flour (0.80 us cups) (
80 grams of butter (5.5 tablespoons)
10 grams of Sugar (2 and a half teaspoons)
A pinch of Salt
To cook the choux pastry
Once "Laid out" on the baking tray, cook the puffs (Choux) in a oven at 200 Celsius (390 Fahrenheit) for 15 to 20 minutes depending on the size of the puffs or eclairs.. When the puffs have a nice golden color, put the temperature down to 175 Celsius (350 Fahrenheit), open the oven door slightly and let the puffs or eclairs sit in the oven for another 5 minutes (make sure you leave the oven door just slightly open) . This is to avoid the collapsing of the puff. After 5 minutes take the puffs or eclairs out of the oven and let them cool down a bit before using them.
http://www.convert-me.com/en/convert/cooking/
Get full recipe here https://recipe30.com/how-to-make-perfect-choux-pastry.html/
Choux pastry or as known in French, pâte à choux is a pastry dough that’s commonly used for the famous chocolate eclairs and profiteroles. It’s also the same dough used to make croquembouches or Pièce montée as seen as the centerpiece at weddings and formal banquets. It’s the steam from all the moisture that helps make it rise and puff during the cooking process. It’s best to dry them a little so they don’t collapse afterwards. The dough can also be deep fried similar to churos or doughnuts with just a little sprinkle of sugar. Either way, it’s a versatile recipe everyone should learn.
SEND MAIL & PRODUCTS TO REVIEW - TO:
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
https://www.instagram.com/recipe30/
https://www.facebook.com/recipe30/
Business inquiries: [email protected]
Choux au crauquelin - Cream Puffs Recipe
▶ SUBSCRIBE to my channel for more videos ◄
https://www.youtube.com/user/emmasgoodies?sub_confirmation=1
Choux Au Craquelin:
- 70 gr Water ( 5 tbsp)
- 50 gr Butter ( 3 1/2 tbsp)
- 60 gr Flour ( 8 tbsp )
- 2 Medium Eggs
- Pinch of Salt
Cookie Pastry:
- 50 gr Butter ( 3 1/2 tbsp)
- 50 gr Flour ( 6 1/2 tbsp)
- 50 gr Sugar ( 4 tbsp)
- Pinch of Salt
Filling:
- 400 gr Heavy Cream ( 14 ounces)
- 100 gr Philadelphia Cream Cheese (4 ounces)
- 1 tsp Vanilla
- Sugar ( Add to your liking)
NOTE: I made 9 large cream puffs. If you choose to make these smaller, baking time will vary. So check them after 15 min.
Enjoy!
♥
Too scared to try Choux? Well don't be! Cream Buns are a GREAT place to start if you're new to Choux Pastry as they aren't supposed to be perfectly neat! And even is they look a little bit wonky or cracked, it doesn't matter! Fill them with a Chantilly Cream and they will be delicious!
Sally has all the hints and tips in this tutorial to get you well on the way to perfect Choux Pastry and who knows, she might even get you making a Croquembouche soon! No really, she keeps talking about it.
We have all the tools you need to be a pro baker including these nozzle sets which comes with a super high quality piping bag! https://cupcakejemma.com/collections/cake-tools/products/piping-nozzles-large
We love finding out what you want to see on the channel so do let us know in the comments box if you have any ideas! And remember to keep tagging us on Instagram using #cupcakejemma
xxx
-----------------------
Preheat Oven to 190C (fan assisted)
250ml Cold Water
1.5tsp Sugar
1/4 tsp Sea Salt
115g Unsalted Butter
135g Plain Flour (All Purpose)
4-5 Eggs
400g Double Cream
1/2 tsp Vanilla Extract
2 tbsp Icing Sugar
---------------------
BAKE AT HOME KITS AND MERCH!: http://cupcakejemma.com
SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemma
MORE CAKE: http://www.crumbsanddoilies.co.uk
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
maple cinnamon cream puffs (yield: 2 dz)
choux:
3.5 oz (100g) water
3.5 oz (100g) milk
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) AP flour
4 eggs
1. Bring milk, water, butter, and salt to a boil.
2. Turn off the heat and add flour all at once. Stir until the dough comes together.
3. Put the dough back on low heat, stirring constantly just until a film forms on the bottom of the pot.
4. Transfer to another bowl and let cool for at least two minutes.
5. Slowly add eggs and start checking the consistency once 3/4 of the eggs have been added.
6. Pipe into circles with a diameter of 2 in (5cm), top with craquelin, and bake at 375F (190C) for 20 min and then at 325F (163C) for another 15 min or until dried out.
craquelin:
2/3 c (140g) brown sugar
1 c (140g) AP flour
5 oz (140g) butter, softened
1 tsp cinnamon
1. Mix all ingredients together until a dough forms.
2. Roll the dough between sheets of parchment paper and freeze.
3. Cut circles just bigger than the diameter of the cream puffs and place on top.
maple cinnamon cream
2 c (454g) heavy cream
1/3 c (104g) maple syrup
2 tsp cinnamon
1. Add all ingredients to a food processor and process until thickened, stopping every so often to scrape the sides
My choux pastry recipe requires just 5 ingredients and is perfect for eclairs or cream puffs. I'm sharing lots of tips so yours turns out every time!
Recipe: https://sugarspunrun.com/how-to-make-choux-pastry/
Ingredients
1 cup water (236ml)
½ cup unsalted butter, cut into 8 pieces (113g)
¼ teaspoon table salt
1 cup all-purpose flour (125g)
4 large eggs
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link): https://amzn.to/2uv7oN8
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Instructions
00:00 Introduction
00:32 Preheat the oven to 400°F (200°C). Line a large baking sheet or two smaller baking sheets with parchment paper. Set aside.
00:37 In a medium-sized heavy-bottomed saucepan, combine water, butter, and salt over medium heat. Bring to a rolling boil.
01:27 Reduce heat to medium/low and add flour, stirring continuously with a spatula or wooden spoon until the mixture forms a ball that pulls away from the sides of the pot.
02:55 Remove the mixture from the heat and stir for another minute or two to cool it down a bit (it will still be hot).
03:20 Add eggs, one at a time, stirring well/until egg is incorporated after each addition until the mixture is smooth and velvety. Mixture will look like it’s separating at first – just keep mixing.
06:04 Transfer the batter to a piping bag (or a large Ziploc bag with one corner snipped) and pipe onto prepared baking sheets by mounds about 2.5” (6cm) wide by 1” (2.5cm) tall. Pipe straight down when piping, don’t swirl the pastry onto the baking sheet as if you were piping icing on a cupcake. Space each mound at least 1 ½ inches apart (note: this is the size I typically use for large cream puffs or profiteroles, feel free to make yours different size/shape but keep an eye on the pastry as bake time will vary).
07:54 Lightly dampen your fingers with cool water and gently press down any peaks on the pastry mounds.
08:08 Bake in center rack of 400F (200C) preheated oven for 30-35 minutes or until the cream puffs appear dry and light golden brown. Turn off the oven and crack the door. If making cream puffs or if you're worried about choux becoming soggy, remove pastry and pierce each in the center side with a sharp knife, then return to the oven. Let the pastry sit in the oven with the door cracked for another 10 minutes.
08:35 Remove from the oven and allow to cool completely on the baking sheet before using as desired.
Facebook: https://www.facebook.com/Sugarspunrun/
Instagram: https://www.instagram.com/sugarspun_sam
Pinterest: https://www.pinterest.com/sugarspunrun
Email List: https://sugarspunrun.com/subscribe/
Learn how to make delicious Pâte à Choux with this simple Jacques Pépin recipe.
INGREDIENTS
· 3/4 cup milk
· 3 tablespoons unsalted butter
· 1/8 teaspoon salt
· 3/4 cup all-purpose flour
· 3 large eggs
Preheat the oven to 350 degrees.
Combine the milk, butter, and salt in a saucepan and bring to a boil over high heat. Immediately remove from the heat, add the flour all at once, and mix it in with a wooden spatula. Return the pan to the stove and stir over medium-high heat until the mixture comes away from the sides of the pan and collects into one soft lump about the consistency of modeling clay.
Cook for about 20 to 30 seconds, still stirring, to dry the mixture further, then transfer to a food processor and process for 4 to 5 seconds to cool the mixture slightly.
Beat the eggs in a bowl with a fork until well mixed. Reserve 1 tablespoon of the beaten eggs to brush on the puffs, and add the remaining eggs to the dough mixture. Process for 20 to 30 seconds, until very smooth.
Lightly butter a cookie sheet. Spoon 6 rounds of dough, each about the size of a Ping-Pong ball (approximately 3 tablespoons), onto the sheet, spacing them evenly to allow for expansion. Brush with the beaten egg to smooth the tops and coat the surface of the balls.
Bake for about 40 minutes, until the puffs are nicely developed, browned, and cooked through. They should hold their shape but still be soft. Open the oven door and let the puffs rest for 10 minutes. Set aside in a draft-free area to cool.