Today I'm showing you how to make sweet cream puffs and profiteroles. Later this week, I'll show you how to make eclairs. Choux pastry, or pâte à choux (French: [pɑ.t‿a ʃu]), is a delicate pastry dough used in many pastries.

These gorgeous cream puff "crack buns" were inspired by the Great British Baking Show, which is currently my favorite thing on television. Speaking of favorite things, Boston cream pie is one of my all-time favorite desserts, and this was basically an individually portioned, probably superior version of that. Choux pastry (pronounced "shoo") is a light, easy-to-make pastry that's the basis for cream puffs, éclairs, and profiteroles.

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, choux pastry (cream puff). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Today I'm showing you how to make sweet cream puffs and profiteroles. Later this week, I'll show you how to make eclairs. Choux pastry, or pâte à choux (French: [pɑ.t‿a ʃu]), is a delicate pastry dough used in many pastries.

Choux pastry (Cream puff) is one of the most favored of recent trending foods on earth. It's appreciated by millions every day. It's simple, it is quick, it tastes delicious. They are nice and they look wonderful. Choux pastry (Cream puff) is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook choux pastry (cream puff) using 13 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Choux pastry (Cream puff):

1. {Get of Choux pastry.
2. {Make ready 1 cup of water.
3. {Prepare 250 g of butter.
4. {Take 1/2 Tbsp of salt.
5. {Get 1 Tbsp of sugar.
6. {Make ready 1 cup of all-purpose flour(Maida).
7. {Prepare 4 of eggs.
8. {Make ready of Cream.
9. {Make ready 100 g of butter.
10. {Take 2/3 cup of powdered sugar.
11. {Prepare 1 tbsp of Honey/ Maple syrup.
12. {Take 1 cup of Heavy fresh cream.
13. {Make ready 1 Tbsp of Vanilla essence.

The batter is quite forgiving: you can make it one day and bake the puffs the next, or you can fully bake the puffs, freeze them, and then reheat them quickly before filling with. It's a little sturdier and more substantial than plain whipped cream, and I think it tastes the best! Choux pastry (pronounced "shoo") is used for making beignets, cream puffs, éclairs, and gougères, among other things, and it's leavened entirely by steam, not by baking powder, baking soda, or yeast. How this is accomplished is by baking the choux first at a high temperature to generate the steam.

Instructions to make Choux pastry (Cream puff):

1. First we will make the cream as we need to chill it by at least 2-3 hrs before using....
2. Well, there are many ways of making cream, so we will go with a simple & classy one today.... Take a mixing bowl & add all the ingredients under CREAM section...& mix it all well. Use an electric beater or your spatula. The consistency should not be too flowy..
3. Give it a mix before keep in fridge for 2-3 hrs..
4. Now we will make our choux pastry batter...
5. Take a saucepan, add one cup water, 250g of butter and mix...after 2-3 min add 1/2Tbsp salt,1Tbsp sugar. Keep the flame low..
6. As this mix comes to a boil(it will take about 5-7 min) then add 1cup Maida..keep stirring continuously....till a thin film is seen at the bottom of pan..
7. Then take this mix out & properly cool it...bring it to room temperature.(Do not keep in fridge).
8. Then add one egg at a time- mix- repeat. Electric beater / spatula can be used..
9. After adding all the eggs...the consistency will be.
10. Keep mixing gently...do not over mix. Stop mixing when you achieve - triangular shaped batter dripping from the spatula👇🏻.
11. At this stage Pre-heat the oven at 200°C for 10 min..
12. Transfer the batter into a piping bag and make small round puff on the baking tray.
13. Place these in the oven and bake at 200°C for 15 min & then reduce the temp to 180°C for 15 min. [DO NOT OPEN THE OVEN IN BETWEEN].
14. You will notice from outside these goodies will rise....so after after the said time limit....take out the puffs & let it cool down..
15. The golden colour & cracks on the surface means our puffs aur properly baked. The puffs should be hollow from inside..so to fill the cream inside.(I hv made the hole to pipe in the cream).
16. After the puffs come down to room temp. then bring out the cream from fridge & pipe inside as said above..
17. Decorate it the way you want... with cream, chocochip, mapel syrup...sprinklers...etc & enjoy this sweet treat..
18. Enjoy baking!.

What about profiteroles, cream puffs, and cheesy gougères? Aside from making us drool just thinking about them, the one thing all these pastries have in common is that they're made from pâte à choux — a staple of the French pastry kitchen. Think you can't make them at home? My favorite part of my Easy Choux Pastry Recipe is this little trick: before you bake the puffs, dip your hands in water [ Give my Easy Cream Puffs Recipe a go too! ] After the time it takes to make the dough and pipe them into the perfect shape, it's a shame when this. Fancy trying your hand at some patisserie?

So that's going to wrap it up for this exceptional food choux pastry (cream puff) recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!