Choux Buns Recipe

Chocolate Choux Buns (Chocolate Cream Puffs) A Baking Journey

WEBJun 13, 2023 · To freeze unbaked choux buns, prepare the dough and pipe it on a flat lined baking tray. Place in the freezer until fully frozen then store in an air-tight container for …

Rating: 5/5(1)

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Craquelin Choux Buns with Apple Compote Bakes by …

WEBOct 13, 2020 · For the Apple Compote. Peel and chop the apples into small pieces. Place them in a 3 or 2-quart saucepan along with the lemon …

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1. Place the butter and sugar in a medium-sized bowl and use a spatula wooden spoon to mix them together. Mix in the flour and the salt. Transfer the mixture onto a large sheet of parchment paper or a Silpat that is lightly floured and shape into a 6-inch square. Wrap in plastic wrap and refrigerate for 30 minutes. Place the dough between 2 pieces of parchment paper and roll into 1/8-inch thickness.
2. Peel and chop the apples into small pieces. Place them in a 3 or 2-quart saucepan along with the lemon juice, apple cider, cinnamon, nutmeg, butter, and salt. Bring the mixture to a boil, then reduce the heat to medium-low and cover the saucepan with a lid for 5 minutes. This step is to make sure the apples soften before the liquid boils off. Remove the lid and continue to cook the apples until the liquid is reduced to a thick syrup, about 5-7 minutes.
3. Preheat the oven to 400°F. Draw 2-inch circles, 2 inches apart on parchment paper and line two baking sheets with the pencil side down.
4. Place the mascarpone in the bowl of a stand mixer. With the whip attachment beat the mascarpone on medium-high speed (5 or 6 on a stand mixer) for 30 seconds.

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How to make Perfect Choux Pastry The Flavor Bender

WEBNov 6, 2015 · Weigh the ingredients. Each one of them. Michael Ruhlman’s ratio by weight for choux pastry is 2:1:1:2 of water, butter, flour and …

1. Preheat oven to 375°F.
2. Place salt, water, sugar (if using) and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it's forming a dough, return the pan to the stove (medium heat).
3. Cook the dough for 1 - 3 minutes (over medium heat) while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms a film or oil droplets on the bottom of the pan, and when you stick a regular tablespoon in the dough, it stays upright. (The cook time will vary depending on your stove top).
4. Transfer the dough to a bowl, and let it cool down slightly for a few minutes. Add the vanilla extract (if using), and then with a hand-held mixer (or whisk), mix the dough while adding the eggs one at a time, mixing well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. a dough with a glossy sheen with pipeable consistency. You may or may not use up all the eggs, please see the post for details).

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