Choux Pastry
Baking and Desserts • European
Description
Choux Pastry
Ingredients
- Wheat Flour 5 oz
- Water 5 fl oz
- Sugar 5 oz
- Butter 5 oz
- Farm fresh eggs 5 pieces
- Salt a pinch
- Egg white 2 pieces
- Vanilla salt to taste
- Nuts 0 oz
- Cream to taste
- Cake crumbs 0 oz
Step-by-Step Guide
Step 1
Place butter, salt, and water in a saucepan and put it on the heat. When the mixture boils and the butter is completely melted, add the sifted flour all at once.
Step 2
Stir thoroughly and quickly, keeping it on the heat, until all the flour is well incorporated. Transfer the dough to a bowl and cool it to at least 60–160°F (can be lower).
Step 3
Beat the large eggs in a separate bowl. Gradually add the eggs to the dough, mixing each time until smooth. The finished dough should have a uniform structure, a sticky consistency, and should fall from a spoon when tapped against the edge of the bowl.
Step 4
Transfer the dough to a piping bag and pipe it into round mounds on a baking sheet lined with parchment paper.
Step 5
Bake for 10 minutes at 410°F, then for 25 minutes at 355°F. It is better to slightly overbake choux pastries than to underbake them, as they will collapse in the latter case. Also, do not open the oven during baking.
Step 6
For the meringue cream, whip the egg whites until stiff peaks form, add sugar and vanilla sugar, and continue whipping until you achieve a thick, smooth, white, and glossy mass.
Step 7
Fill the pastries with the meringue cream using a piping bag. Coat the tops with buttercream or jam and sprinkle with crumbs or chopped nuts. Chill. This recipe yields 30 pastries.
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