Steps to Make Super Quick Homemade My Secret Recipe For Choux Pastry

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Award-winning My Secret Recipe For Choux Pastry. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from My Secret Recipe For Choux Pastry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Secret Recipe For Choux Pastry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make My Secret Recipe For Choux Pastry is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have My Secret Recipe For Choux Pastry using 8 ingredients and 14 steps. Here is how you cook that.

I wanted to add in delicious whipped custard cream.. It's been a while since I've made cream puffs so I did my best to remember how I made them before. I made them as a present for a friend and intended to keep the way to make it a secret, but I ended up teaching it to them..So I decided to upload this recipe.

I don't add salt and sugar to the dough, but you can use about 1g salt and 3G sugar f you do.
The dough will be rather smooth when finished in Step 6.
The cooking time will vary according to each household oven. For 12 pieces about 7 in diameter. Recipe by ko-ko

Ingredients and spices that need to be Prepare to make My Secret Recipe For Choux Pastry:

1. Cream Puff Dough
2. 125 grams Water
3. 79 grams Butter
4. 2 tsp Vegetable oil
5. 80 grams Cake flour
6. 3 Eggs
7. 1 dash Water for spraying
8. 1 Powdered sugar for the finishing touch

Instructions to make My Secret Recipe For Choux Pastry

1. Please refer toWhipped Custard Cream and make enough to make 15 when making the custard cream. Or, use your favorite cream.
2. Sift the cake flour. Dissolve the eggs so that there are no inconsistencies. Spread out cooking paper on a cookie sheet. Preheat the oven to 190°C.
3. Add water, butter, and vegetable oil to a pot, bring to a full boil over a high heat, and then remove from the heat. I don't use salt or granulated sugar).
4. Do this quickly: add in the cake flour once, and knead well with a wooden spatula until the whiteness (clumps) disappear.
5. Turn on over a low heat and knead while mixing once more for 20 seconds. (The eggs will fry if you add too much at a time while mixing, so be careful).
6. Add in about one whole eggs worth of a lightly whisked egg, and knead while mixing. After that, add in bit by bit while checking it. (3 eggs is more than enough).
7. Lift up the batter with a spatula, and let it fall back down to the original dough. It will fall off in a triangular shape and stop once it accumulates but before falling off the side.
8. Place the batter into a pastry bag, and squeeze it out into 4 cm sizes with space between each. Dip your fingers in water, and then lightly press down on the batter to flatten it out.
9. Then, gently stick in four places with a toothpick vertically. (This is to get it to break apart cleanly.. You don't have to do this).
10. Spray the batter all over, and set into the oven. First bake for 20 minutes at 190°C for 20 minutes, reduce the temperature to 180°C, and bake for another 15 minutes.
11. Let it sit in he oven for 5~10 minutes in the residual heat inside the oven instead of taking them out immediately, and then take them out.
12. Squeeze the cream in. You can cut in little notches for the cream. Cover with powdered sugar to preference, and it's done.
13. When you cut into these: they are crispy and crunchy. They have quite a lot of cream filling!
14. The photo for Step 11 has been cooked golden brown. This was baked at 200°C for 20 minutes, reduced to 190°C, and then cooked well until golden brown for 15 minutes. Please bake whichever way you like.

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So that's going to wrap it up with this special food Easiest Way to Make Any-night-of-the-week My Secret Recipe For Choux Pastry. Thank you very much for reading. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!