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Fluffy Choux Cream Recipe

Fluffy Choux Cream Recipe
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Serving : 6
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Prepare the ingredients before making Fluffy Choux Cream in your home. Then, follow these steps below to serve Fluffy Choux Cream for your family or friends.

Ingredients: Fluffy Choux Cream

  • 50 grams Salted butter
  • 10 grams White sugar
  • 100 grams Water
  • 60 grams Cake flour
  • 2 large ones Whole eggs
  • 1 Custard cream
  • 1 Whipped cream

How to Make Fluffy Choux Cream

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Fluffy Choux Cream in your home by yourself.

    Step 1
  • Make a slightly stiff custard and put in a piping bag.
  • Step 2
  • Put the butter, water, and sugar in a sauce pan and bring to a boil. Reduce the heat to low.
  • Step 3
  • Add the sifted flour in one go and beat vigorously. Continue to beat and turn off the heat when a thin film of paste has formed on the bottom of the pan.
  • Step 4
  • Add the beaten eggs little at a time.
  • Step 5
  • When you hold the balloon whisk and the paste drops off very slowly, forming a triangle like the one in the photo, it is ready to be piped.
  • Step 6
  • Use a 1 cm (or 1.5 cm) nozzle for your piping bag and put the batter into the piping bag.
  • Step 7
  • Pipe the batter into voluminous circles. The batter is going to swell, so leave space between them.
  • Step 8
  • Evenly spray water on top. You can adjust the uneven shapes with your moistened fingers.
  • Step 9
  • Bake them in the preheated oven at 200°C for 20 minutes, reduce the temperature to 160°C, and bake for another 15 minutes. After baking, leave the choux buns in the oven for 15 minutes without opening the door. After this, remove them from the oven and put on a cooling rack.
  • Step 10
  • After the choux buns have cooled completely, cut in half horizontally. Fill with plenty of cream and sprinkle with icing sugar if you like.
  • Step 11
  • These are mini versions. I put them in small ramekins for decoration.
  • Step 12
  • I piped the filling cream into the choux using a decorative nozzle and put the choux cream in a clear bag. This is for a gift.
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