Choux
paste, it is use to make cream puff and eclairs. You just have to pipe it the
way it should be. :D
1 cup water
1/2 cup unsalted butter
Heat the butter and water gently until the butter melts. Increase the heat to maximum
and bring the mixture to a full rolling boil.
1 1/4 cups all purpose flour
Tip in all the flour, then remove form the heat and stir. A smooth paste will form which comes away form the pan in a clean ball. Allow to cool for about 15 minutes.
Once the dough has become smooth, return in to the heat until it is dry and form a ball. Remove from the heat and beat in the eggs gradually, incorporating as much air as possible.
Continue beating until paste is smooth and very glossy.
Bake in 425 degrees Fahrenheit for 25 to 30 minutes.
This is a sample of my croquembouche (cream puff tower)
1 cup water
1/2 cup unsalted butter
Heat the butter and water gently until the butter melts. Increase the heat to maximum
and bring the mixture to a full rolling boil.
1 1/4 cups all purpose flour
Tip in all the flour, then remove form the heat and stir. A smooth paste will form which comes away form the pan in a clean ball. Allow to cool for about 15 minutes.
Once the dough has become smooth, return in to the heat until it is dry and form a ball. Remove from the heat and beat in the eggs gradually, incorporating as much air as possible.
Continue beating until paste is smooth and very glossy.
Bake in 425 degrees Fahrenheit for 25 to 30 minutes.
This is a sample of my croquembouche (cream puff tower)
0 comments:
Post a Comment