Easiest Way to Make Simple and Plump Choux Pastry

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, simple and plump choux pastry. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Simple and Plump Choux Pastry is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Simple and Plump Choux Pastry is something that I’ve loved my entire life. They are fine and they look fantastic.

Recipe of Simple and Plump Choux Pastry

To begin with this particular recipe, we must prepare a few components. You can cook simple and plump choux pastry using 7 ingredients and 14 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Simple and Plump Choux Pastry:

1. Get 30 grams Cake flour
2. Prepare 10 grams Bread (strong) flour
3. Get 2 Eggs
4. Take 40 grams Butter
5. Take 30 ml Milk
6. Take 30 ml Water
7. Get 1 dash for finishing Water for spraying

Instructions

Steps to make Simple and Plump Choux Pastry:

1. Line the baking sheet with baking paper and put in the oven. Preheat the oven to 190°C. (I used a 600W oven.)
2. Sift together the cake flour and strong flour. Beat the eggs.
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.
4. Add the sifted flour all at once, and heat over low for 20 seconds, beating constantly until all lumps are gone.
5. Add the beaten eggs to the mixture, a little at a time, and beat quickly. It is difficult to beat at first, though.
6. If you hold the spatula and the paste drops very slowly, not runny at all, it is ready.
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.
8. Moisten your finger with water and touch the tip on top to flatten.
9. Make a shallow criss-cross slit on each top (this helps make the pastry plump)
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.
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.
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.
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.)
14. I made these with strawberries and custard.

As simple as that Recipe of Simple and Plump Choux Pastry

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