Homemade Choux Paste

Choux Paste Recipe

After having a nice meal, a tasty dessert will make our day. Last time, we shared how to make puff pastry with you and we’re gonna share another puff, a homemade choux paste recipe with all of you.

In this cream puff recipe, we’re gonna make a crust on the puff that called craquelin in french, it means a thin layer of crust. We’re going to place this thin layer of crust on every single choux paste.

Some people might think that the thin layer of crust is quite difficult to make but we’re gonna share a very easy way to do it. The recipe is pretty easy too, you just use butter, flour and sugar.

Choux paste is easy to make too, the most important key to success is the temperature control, a good puff is hollow inside, the technique is to control the temperature as precise as possible to cook the paste. While the air released, it expands the batter to make the puff hollow inside.

If the temperature is too high, you might burn the choux paste and end up with a batch of burnt crispy coal. On the other hand, the puff will be cooked into a dough if the oven temperature is too low, imagine you’re blowing a balloon, too much air will burst the balloon but the lesser the air, the denser the balloon.

Do you know that choux paste is the basic technique in pastry, if you mastered choux paste, you can make a lot of different kinds of pastry. You pipe it in a sphere shape, you end up with a classic puff, if you pipe a straight line, you made a eclair, an oval twist, you made a paris brest.

Once you mastered the piping technique, you can start making another recipe with the piping technique.For example, macaron, we have to make sure we pipe them in the same size and volume.

Here are the recipe for making the paste and craquelin, the thin layer of crumble crust.

We have to preheat the oven to 200 degree C first.

Craquelin Recipe:

Butter: 200g

cake flour: 200g

sugar: 200g

Choux Paste
Firstly, we mixing all of them and crumble them until it forms a dough
Choux Paste

After we form a dough,we flatten the dough and place it into the freezer for at least 30 minutes.

Choux paste recipe:

Butter:500g

Milk:500g

Water: 500g

Cake flour: 550g

Eggs: 16pcs

Salt: 10g

Sugar: 20g

Homemade Cream Puff
Firstly, we weight the salt and sugar in a saucepan.
Homemade Cream Puff
Then, we put the butter, milk and water into the sauce pan.
Choux Paste

We melt the pot of mixture and boil it for 5 minutes.
Choux Paste
While we’re boiling the butter mixture, we sift the cake flour.
Homemade Cream Puff
After the butter mixture is boiled, we add the cake flour and cook the mixture until it forms a dough.
Homemade Cream Puff
Then, we transfer the dough to a mixing bowl and start adding our eggs.
Homemade Cream Puff
Choux Paste
Keep adding the eggs and reach a paste like texture.
Homemade Cream Puff
Then, we pipe the paste on the baking trays and place a thin layer of crust on top.

After all of the stuff are set, we place them into the oven to bake for 12 minutes, then we change the temperature to 140 degree C and bake for another 40 minutes.

Homemade Cream Puff
Choux Paste
Da da da

If you’re interested in making the Roasted Lobster recipe,
please click here

https://newcookking.com/perfect-lobster-tail/

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