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Choux pastry (Cream puff)

Before you jump to Choux pastry (Cream puff) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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Hence, it should be quite obvious that it's not at all difficult to add healthy eating to your life.

We hope you got insight from reading it, now let's go back to choux pastry (cream puff) recipe. You can have choux pastry (cream puff) using 13 ingredients and 18 steps. Here is how you do that.

The ingredients needed to make Choux pastry (Cream puff):

Take of Choux pastry.
You need 1 cup of water.
Use 250 g of butter.
Provide 1/2 Tbsp of salt.
Get 1 Tbsp of sugar.
Provide 1 cup of all-purpose flour(Maida).
You need 4 of eggs.
Get of Cream.
Get 100 g of butter.
You need 2/3 cup of powdered sugar.
Provide 1 tbsp of Honey/ Maple syrup.
Provide 1 cup of Heavy fresh cream.
Take 1 Tbsp of Vanilla essence.

Instructions to make Choux pastry (Cream puff):

First we will make the cream as we need to chill it by at least 2-3 hrs before using....
Well, there are many ways of making cream, so we will go with a simple & classy one today.... Take a mixing bowl & add all the ingredients under CREAM section...& mix it all well. Use an electric beater or your spatula. The consistency should not be too flowy..
Give it a mix before keep in fridge for 2-3 hrs..
Now we will make our choux pastry batter...
Take a saucepan, add one cup water, 250g of butter and mix...after 2-3 min add 1/2Tbsp salt,1Tbsp sugar. Keep the flame low..
As this mix comes to a boil(it will take about 5-7 min) then add 1cup Maida..keep stirring continuously....till a thin film is seen at the bottom of pan..
Then take this mix out & properly cool it...bring it to room temperature.(Do not keep in fridge).
Then add one egg at a time- mix- repeat. Electric beater / spatula can be used..
After adding all the eggs...the consistency will be.
Keep mixing gently...do not over mix. Stop mixing when you achieve - triangular shaped batter dripping from the spatula👇🏻.
At this stage Pre-heat the oven at 200°C for 10 min..
Transfer the batter into a piping bag and make small round puff on the baking tray.
Place these in the oven and bake at 200°C for 15 min & then reduce the temp to 180°C for 15 min. [DO NOT OPEN THE OVEN IN BETWEEN].
You will notice from outside these goodies will rise....so after after the said time limit....take out the puffs & let it cool down..
The golden colour & cracks on the surface means our puffs aur properly baked. The puffs should be hollow from inside..so to fill the cream inside.(I hv made the hole to pipe in the cream).
After the puffs come down to room temp. then bring out the cream from fridge & pipe inside as said above..
Decorate it the way you want... with cream, chocochip, mapel syrup...sprinklers...etc & enjoy this sweet treat..
Enjoy baking!.

Speaking of favorite things, Boston cream pie is one of my all-time favorite desserts, and this was basically an individually portioned, probably superior version of that. Choux pastry, also known as pate a choux, is a classic French pastry batter used to make all kinds of things including cream puffs, profiteroles, french cruller donuts, and eclairs. Choux paste is made by cooking a mixture of milk, butter, flour, and eggs together to make a thick paste. A true, classic cream puff is choux pastry filled with straight-up whipped cream, but I like making a pastry cream with whipped cream folded in to lighten it, kind of a hybrid between the two. It's a little sturdier and more substantial than plain whipped cream, and I think it tastes the best!

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