How to Make Choux Pastry

Girls who like to eat desserts all have the urge to make them by themselves. Those purchased outside are not only expensive, but also contain additives. Although they are very much to their taste, they dare not eat too much of them often. People who have never learned pastry making will be very distressed and wonder whether they need to take pastry making courses. In fact, it is not necessary. Many snacks are very easy to make at home. This article introduces the method of making puffs, let’s take a look.

Homemade method 1

◆Crust ingredients: 60g flour, 50g unsalted butter, 1/2 cup water, 1/4 teaspoon salt, 1 teaspoon sugar, 2 eggs (L)

◆Cream filling ingredients: 40g flour, 50g sugar, 4 egg yolks, 1 cup milk, a few drops of cream essence, 1/2 cup fresh cream

◆How to make delicious puffs:

▼ Preparation

1. Set the oven to 200 degrees. Preheat.

2. Sift the flour for the crust and the filling cream twice and set aside.

▼ Shell

1. Put butter, water, salt and sugar in a pot and heat them, stirring with a whisk. After the butter is completely melted, turn to low heat and add flour.

2. Stir vigorously for about 5 minutes. Turn off the heat when a thin film appears on the bottom of the pot.

3. While there is still residual heat in the pot, add 1/3 of the beaten eggs and stir quickly with a whisk. After stirring evenly, put the remaining egg liquid into the pot and stir evenly.

4. When it becomes a paste as shown in the picture, put it into a piping bag and squeeze it into balls on a baking tray lined with oven paper.

5. Dip your fingers in water and smooth out the squeezed tips. Then use a sprayer to evenly spray a layer of water mist on the surface.

6. Bake in the oven at 200 degrees for 20 minutes and then at 160 degrees for 15 minutes. Remove from heat and let cool.

▼Cream for filling

1. Put butter, sugar, egg yolk and 2 tablespoons of milk in a pot, mix well with a whisk, then add the remaining milk and cream essence.

2. Heat over medium heat, stirring constantly, until it becomes a thick paste.

3. While it is still hot, stir vigorously. Then place a cold water towel on the bottom of the pot, slowly add the fresh cream into the pot in several batches, and stir quickly until it becomes a smooth creamy texture.

4. Put the prepared cream into a container, cover with plastic wrap and let it cool.

◆Finally, put the filling cream into the mounting tape and install a 1.5cm diameter mounting tip. Use a knife to split the crust and fill it with butter.

Homemade method 2

Ingredients: 57g butter, 57g water, 40g low flour, 2 eggs

Production steps

1. Place water and butter in a small pot and cook over medium heat until melted. Remove from heat when boiling.

2. Sift in the flour and stir until there are no particles. Heat on low heat and remove from heat while stirring.

3. Add the beaten eggs in 2-3 batches and stir until smooth.

4. Put it into the piping bag and squeeze it into an oval shape.

5. Preheat the oven to 200 degrees and bake for about 15-20 minutes.

6. Squeeze out some "2" shapes as the swan's neck, heat at 200 degrees, and wait until the surface turns golden brown. 7. Use scissors to cut off the upper half of the oval puff, and then cut it in half to form wings; 8. Finally, fill the lower half of the puff with custard sauce. Add the swan’s head and wings, and finally sift some powdered sugar on it.

Homemade method three

How to make puff balls:

Ingredients: 90g milk, 40g butter, 70g low-gluten flour, 3 eggs, dark chocolate, almonds, pistachios, 2g salt

practice:

1. Heat 90g milk, 40g butter and 2g salt until boiling; sift in 70g low-gluten flour and mix until the container does not stick;

2. When the temperature drops to 60 degrees, add 3 eggs in batches and mix well;

3. Put it into piping bag and squeeze it onto baking tray;

4. Preheat the oven to 190 degrees, bake for 10 minutes with upper and lower fire; open the air door and continue baking for 10 to 15 minutes;

5. Melt the dark chocolate over water and squeeze the chocolate on the puffs; then add almonds and pistachios.