It has been 12 days since we started our month long blogging marathon and I hope you are loving my posts in the series. Today is yet another recipe with eggs. I have been eyeing these cute pastries for some time now. And as I am experimenting with eggs, I thought it would be nice to give the choux pastry a try. I am yet to develop an eggless recipe for this. But will be surely doing it soon. So readers expecting eggless bakes from me pardon this time.
Choux Pastry or pâte à choux is a light pastry dough used to make profiteroles, eclairs, croquembouches, and gourgeres. It is made with flour, milk, butter and eggs and does not use any other leavening agent. The resultant pastry is crisp and have a hollow interior and is extremely light.
I have seen so many videos before attempting the choux pastry myself. I was so happy with the result. There are some points top be noted before attempting them at home. They go soggy very fast so it is better to serve them the day they are prepared. If you are storing them then you need to re bake them before serving to make them crisp. Cream profiteroles are served filled with whipped cream.When the dough is prepared correct, the pastry will rise well in the oven and will have hollow interior. So follow the recipe exactly to get good results. The pastry does not have sugar so the whole pastry depends on the whipped cream for its sweetness. So use sweetened whipped cream.
Makes 15 pastries
Vanilla Essence-1/2 tsp
Preheat oven to 200°C.
In a sauce pan mix milk, sugar and butter and heat.
When the butter melts and the liquid starts boiling, add in the flour.
Remove pan from heat and whisk continuously until the flour is incorporated the the dough starts leaving sides.
A thin film must be formed at the bottom of the pan.
Let it sit aside for 10 minutes.
Add one egg at a time and whisk vigorously until incorporated.
When both the eggs are incorporated, add in the vanilla and mix.
Fill a pastry bag fitted with star nozzle with the dough.
Line a baking tray and pipe stars on the parchment paper.
Bake the pastries for 25 – 30 minutes.
The top must be nicely browned or else they will go soggy once cool.
After 25 minutes, you can remove the pastries and make a small cut and then bake further. This will produce a crispy pastry.
Cool them on wire rack.
Slice the top with a serrated knife.
Pipe sweetened whipped cream into the lower case.
Place the top of the pastry on the cream.
Dust with icing sugar and serve immediately.
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