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Simple And Plump Choux Pastry Recipe

Simple and Plump Choux Pastry Recipe
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Prepare the ingredients before making Simple and Plump Choux Pastry in your home. Then, follow these steps below to serve Simple and Plump Choux Pastry for your family or friends.

Ingredients: Simple and Plump Choux Pastry

  • 30 grams Cake flour
  • 10 grams Bread (strong) flour
  • 2 Eggs
  • 40 grams Butter
  • 30 ml Milk
  • 30 ml Water
  • 1 dash for finishing Water for spraying

How to Make Simple and Plump Choux Pastry

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Simple and Plump Choux Pastry in your home by yourself.

    Step 1
  • Line the baking sheet with baking paper and put in the oven. Preheat the oven to 190°C. (I used a 600W oven.)
  • Step 2
  • Sift together the cake flour and strong flour. Beat the eggs.
  • Step 3
  • Put the water, butter (cut into small pieces), and milk into a pan and bring to a boil. Turn the heat off when the butter has melted completely.
  • Step 4
  • Add the sifted flour all at once, and heat over low for 20 seconds, beating constantly until all lumps are gone.
  • Step 5
  • Add the beaten eggs to the mixture, a little at a time, and beat quickly. It is difficult to beat at first, though.
  • Step 6
  • If you hold the spatula and the paste drops very slowly, not runny at all, it is ready.
  • Step 7
  • Pipe the paste (about 4 cm in diameter) onto the heated baking paper. To make them voluminous, pile 3 to 4 layers so they look like soft serve ice cream cone tops.
  • Step 8
  • Moisten your finger with water and touch the tip on top to flatten.
  • Step 9
  • Make a shallow criss-cross slit on each top (this helps make the pastry plump)
  • Step 10
  • Spray a little water in top and bake at 190°C for 20 minutes. Reduce the temperature to 180°C and bake for an additional 10 minutes or so.
  • Step 11
  • After baking, leave the choux pastries in the oven for about 10 minutes without opening the oven door. You will have plump choux pastries.
  • Step 12
  • This pastry batter has some butter in it, so when you pipe the batter onto baking paper it might be too runny. In that case, adjust the amount of beaten eggs.
  • Step 13
  • You might think it is too stiff, but actually, you will have a better result this way. (In the photo, I used just 3/4 of beaten eggs.)
  • Step 14
  • I made these with strawberries and custard.
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