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Once you understand the basic technique, it’s surprisingly simple.
Master this easy recipe and you can make everything from irresistible Cream Puffs, Eclairs, Profiteroles or even Paris-Brest!
Happy Baking!
CHOUX PASTRY
Yield: Makes about 20 Cream Puffs or 30 Eclairs
Ingredients
❄️ Choux Pastry Dough
180 g Water
180 g Whole Milk
150 g Salted Butter (cubes, room temperature)
1½ tsp Sugar
3/4 tsp Salt (omit if you use Salter Butter or Margarine)
45 g Bread Flour
180 g All-Purpose Flour
4-5 Eggs (large)
❄️ Pastry Cream
85 g Egg Yolk
75 g Sugar
22 g All-Purpose Flour
15 g Corn Starch
90 g Whole Milk
360 g Whole Milk
21 g Unsalted Butter (room temperature)
15 g Sugar
1½ tbs Vanilla Extract or 3/4 tbs Vanilla Paste or 1½ Vanilla Bean
Note: Add 80 g Dark Chocolate (chopped) in the end of cooking for -Chocolate version
❄️ Chantilly Cream
240 g Heavy Cream
20 g Icing Sugar
1 tsp Vanilla Extract
1 tsp Gelatine Powder
1½ tbs Cold Water
1½ tbs Boiling Water
❄️ Chocolate Sauce
85 g Dark Chocolate (chopped)
120 g Heavy Cream
Baking temperature and time: 170°C fan/ 190°C/ gas mark 5 ~ 40 Minutes (Middle Rack)
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Music by Epidemic Sound
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