The best choux pastry ideas!

Name: The best choux pastry ideas!
Uploaded: 2019-05-20T12:09:48Z
Duration: PT187.386S
Channel: Top Cookist ideas

published on 20 May, 2019 at 14:09

Paris-Brest:

INGREDIENTS
250ml (1 C) water
150gr (5.3 oz) flour
100gr (3.5 oz) butter
1 tsp of sugar
4 eggs
1 pinch of salt

DIRECTIONS
Bring water and butter to a boil. Add flour, salt and sugar and stir vigorously for a few minutes. Once the mixture pulls away from the sides of the pan, transfer to a bowl and let it cool slightly for a few minutes. Next add the eggs one at a time. Wait until the egg is completely incorporated before adding the next one. With the help of a pastry bag make a large ring, you can also use a pound cake pan for a more precise shape. Bake for 30 minutes at 200°C (390°F) in a convection oven. All ovens are different, so keep an eye on the pastry while it’s baking. Once cooked, let it cool and fill it with anything you like. We opted for a fresh and tasty custard and strawberries.

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Chocolate fritters:

INGREDIENTS
for the chocolate choux pastry:
250ml water
100g butter
30g sugar
140g flour
20g cocoa powder
5 eggs
custard, as needed
black cherries
powdered sugar
DIRECTIONS
1. Heat the water and butter in a pan. Add the sugar.
2. Once the butter has melted, add the flour and cocoa powder and whisk.
3. Once the batter no longer sticks to the side of the pan and has formed into a ball, place it in a bowl to cool.
4. Add an egg at a time to the batter until it becomes creamy.
5. Make the fritters by using a piping bag.
6. Bake at 200°C for the first 25 minutes, then lower the temperature to 170°C and let them bake for 25 more minutes. Leave the fritters in the oven but turn it off and open the oven door a few centimeters.
7. Once they have cooled, fill with custard or chocolate cream and dust with powdered sugar.

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Chocolate éclair:

Ingredients:
½ cup water;
60 g (2 oz) butter;
70 g (2.5 oz) flour;
2 eggs;
a pinch of salt;
2 cups chocolate cream;
½ cup white chocolate, melted;
1 cup dark chocolate, melted;
choco bons, chocolate bars for décor.

Instructions
Add butter and water into a pot and place it over medium heat. Boil and add flour. Stir with a wooden spoon until smooth ball of dough forms. Start adding eggs one by one while mixing constantly.
Fill pastry bag with choux pastry and form eclairs on a parchment covered baking sheet.
Bake at 190C/375F for 30 minutes or until golden and puffed up.
Pierce two holes on the bottom of cooled down éclair. Fill each hole with chocolate cream.
Drizzle white chocolate on top of dark chocolate to make stripes. Dip chocolate eclairs in and top each with bars or choco bons. Let chocolate coating set and serve.