An easy to bake choux pastry recipe with only a few simple steps. Baked them and fill up with either sweet custard, whipped cream or savory fillings of your choice. For this batch, I used tuna mayo filling and kept some with a generous filling of ice cream.
The choux pastry is crispy, golden on the outside and has a nice hollow inside. Good pastry and stays puffy even though I kept in the fridge for 3 days.
Ingredients
[makes 12 pieces]
65 gm plain flour - sifted
1/2 tsp sugar
1/4 tsp salt
125 ml water
70 gm butter - cubed
2 large eggs - lightly beaten [I have some left for glazing pastry]
- Sieve flour and mix with salt and sugar. Set aside.
- Boil water with butter cubes until butter melts over medium heat. Off fire.
- Remove away from heat and quickly add in the sifted flour mix. Immediately stir with a spatula to mix ingredients into a soft and smooth paste or until the paste leaves the sides of the pan clean.
- Using a electric mixer with paddle hook, slowly add in the beaten egg. Beat until batter is smooth and leaves a trail and drops slowly when lifted up. Must not be too stiff or thin. You may not need to use up all the eggs.
- Use 2 spoons to drop the paste on baking tray, leaving some space apart for pastry to expand.
- Shape pastry while you brush with egg glaze.
- Bake in preheated oven at 200 degrees C for 15 minutes [middle shelf], then lower heat to 180 degrees C. Continue to bake for 30-35 minutes.
- After baking, off the heat but leave the pastry in the oven for a further 5 minutes before removing to cool on wire rack [this helps to make the choux pastry crispy on the outside and form a nice hollow inside].
- When cool, fill up with desired fillings. If preferred, dust top with icing sugar if preferred.
Note:
Choux pastry can be prepared earlier and kept in airtight containers for several days or refrigerate until required. I thaw them to room temperature before filling up with tuna mayo filling.
0 nhận xét:
Đăng nhận xét