Choux pastry ( for the Paris-Brest)

Choux pastry ( for the Paris-Brest)

Choux pastry, or pâte à choux, is a light pastry dough used in many pastries. It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry.

Ingredient:

250  gr         water
250  gr         milk fresh
250  gr         butter with 85% fat   
02    gr         salt
20    gr         sugar
300  gr        all-purpose flour 
8 pcs           eggs
20 gr           vanilla essence 

COOKING INSTRUCTIONS:


STEP 1
In a large saucepan add milk, butter, sugar, salt, water and bring to boil
STEP 2
Once the mixture starting to boil, add the flour and Wisk it well using pastry whisk then reduce the heat. Start cooking by using a wooden spoon
STEP 3
Transfer the dough into the kitchen machine attached with a pedal, don't mix it, just stand by
STEP 4
Add eggs one by one until all eggs are incorporated then add vanilla essence and mix it well until very gooey smooth Choux pastry
STEP 5
pipe using large star piping tips round shape sprinkle almond on top bake at pre-heated deck oven
 of 170C for 20 to 30 minutes  
 

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