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the title of the recipe is 3 delicious Reasons To Tackle Choux pastry
recipe information 3 delicious Reasons To Tackle Choux pastry, in section Worldwide RecipesChoux pastry swan:
Ingredients: 150 ml (5 fl. oz) water; 75 g (2.6 oz) butter; 100 g (3.5 oz) flour; 3 eggs; whipped cream.
Instructions Preheat your oven to 160C (320F). Cover baking sheet with parchment paper. Pour water and add butter into a small pot. Place it over medium heat and whisk, until butter melts. Add a small pinch of salt. Remove mixture from heat, add flour, stir until smooth and put back on the stove. Cook, stirring with wooden spoon, for 2 minutes. Add eggs one by one while whisking constantly. Pour the batter into two separate piping bag: one with small round tip and another with large star shaped tip. Make swan body squeezing some batter from the bag with star shaped tip. Make swan’s head using bag with small round tip. Bake for 30-35 minutes. Let cool down. Cut the top part of swan’s body and slice it in half. Add whipped cream and place two halves on top as “wings”. Place swan’s head in between. Serve swans sprinkled with icing sugar.
Choux pastry with chocolate:
Ingredients: ½ cup flour; ¼ cup butter; ¼ cup water; ¼ cup milk; 2 tsp salt; 4 tsp sugar; 3 eggs; pastry cream of choice; melted chocolate for décor.
Instructions In a saucepan placed over medium heat mix butter, water and milk. Wait for the butter to melt completely, add salt, sugar and flour. Stir to make a soft dough and remove from heat. Beat three eggs into the dough gradually, adding one at a time, until smooth paste forms. Fill pastry bag with choux pastry, cut off a small tip at the end. Make small crown with dots of pastry on a parchment covered baking sheet. Bake pastries at 200C/400F for about 20 minutes or until golden brown. Cut each pastry in half and cover the base with a layer of your favorite cream. Cover with another half and drizzle with chocolate.
Blueberry Cream Puffs:
Ingredients For the Choux Pastry. 130g Plain Flour. 100ml Water. 100ml Milk. 75g Butter. 2 Tsp Sugar. ½ Tsp Salt. 4 Eggs. For the Filling 500ml Whipping Cream. 1 Tsp Vanilla Essence. 50g Icing Sugar.
Instructions Add the butter, milk, water, sugar and salt to a pan and bring to a boil over a medium high heat. Remove from the heat and add the flour and mix vigorously with a wooden spoon until you it comes together into a ball. Return to a low heat and continue to cook out until the moisture evaporates and begins to leave a residue on the base of the pan, a metal spoon should stand straight up when this complete and should take between 2 and 4 minutes. Now add the eggs one at a time beating the last one in completely before adding the next. By the time you get to the 4th you should have a nice ‘dropping’ consistency. Place in a piping bag with a large nozzle and pipe into 4cm rounds on some baking parchment. Bake in a preheated oven and cook at 180°C or 350F for 25-30 minutes. When crispy and golden remover from the oven and prick the base of each puff to release the steam and allow to cool. Whip to cream to stiff peak stage and when there add the vanilla essence and powdered sugar. Cut the puffs in half, pipe in a little cream then add some blueberries, add more cream and place on the lid. Dust with a little more powdered sugar before serving.
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