Choux Paste
Posted in /Cooking/Desserts on Thursday, April 13, 2017
This is a base recipe that can be used to make cream puffs, eclairs and even churros.
Ingredients
200 mL Milk
200g Water
5g Salt
10g Sugar
200g Unsalted butter
300g Bread flour
9 large eggs
Directions
1. Warm up water, milk, salt, sugar in large saucepan (pot). Stir in butter until melted. Stir flour until well combined.
2. Remove paste from the pot and put in electric mixer with a paddle attachment. Slowly incorporate the eggs.
3. Put the paste into a pastry bag. From here you can pipe the paste into cream puffs, cheese puffs, eclairs or churros.
Puffs
use a straight tip to pipe circles of choux paste, brush with egg wash before baking and make sure there are no pointy ends from the piping bag.
Eclairs
use a straight tip to pipe short straight lines of choux paste, brush with egg wash before baking and make sure there are no pointy ends from the piping bag.
Churros
use a star tip to pipe straight lines of choux paste then deep fry and toss with cinnamon and sugar.
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