Easy Choux Pastry Recipe

Easy Choux Pastry Recipe Bigger Bolder Baking

WEBNov 4, 2018 · Preheat the oven to 425°F (220°C), then butter and line a large cookie sheet, set aside. Heat the milk, butter, and salt over …

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1. Preheat the oven to 425°F (220°C), then butter and line a large cookie sheet, set aside.
2. Heat the milk, butter, and salt over medium heat. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough.
3. Cook the dough, stirring constantly over low heat for 2 minutes or until the dough begins to coat the bottom of the pan.
4. Take the pan off the of the heat and allow the dough to cool slightly. Add in the eggs and stir using a wooden spoon until the eggs are fully incorporated and the mixture resembles a thick paste.

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How to make Perfect Choux Pastry The Flavor Bender

WEBNov 6, 2015 · Choux pastry or pâte à choux, is very unique in that for perfect results, it requires the dough to be cooked first! This unique step …

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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