Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, choux pastry. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Choux Pastry is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Choux Pastry is something which I have loved my entire life. They’re nice and they look wonderful.

Since choux pastry relies on steam to expand while baking, it's VERY important to not open the oven door until the choux pastry shells have set properly. 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. Choux pastry, or pâte à choux (French: [pɑ.t‿a ʃu]), is a delicate pastry dough used in many pastries.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook choux pastry using 7 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Choux Pastry:

1. Take all purpose flour(take out 1 tbsp of flour)
2. Make ready cornflour(which will be added to flour)
3. Prepare unsalted butter
4. Make ready granulated sugar
5. Take salt
6. Make ready water
7. Prepare eggs

Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Milk, for glaze Choux pastry is used to make profiteroles, éclairs and choux puffs and is the basis of the dramatic dessert Gâteau St Honoré. It can also be used for savoury pastries such as gougère, a large.

Steps to make Choux Pastry:

1. In a bowl sift together 1/2 cup(minus 1 tablespoon)all purpose  flour and 1 tablespoon of cornflour for 3 times. This will help to puff the pastry well. Set aside.
2. Over medium heat, place the butter, the salt, the sugar and the water together in a heavy bottomed pot and bring to a boil.
3. When the mixture starts boiling, remove the butter mixture from heat and add the flour all at once. Stir until it is combined into a soft dough.
4. Put the pot back into the heat and stir constantly until the dough comes away from the sides and forms a thick smooth ball (about 1-2 min).
5. Let the mixture cool for 5 -6min.
6. Once the dough is lukewarm, add the eggs one at a time and mix until the dough becomes a smooth thick paste.
7. Continue to mix until you have a stretchy thick paste which slowly falls from a spoon.
8. Prepare a piping bag with 1" diameter nozzle.
9. Line a baking tray with baking sheet or silicon mat and brush the sheet with little water. We have to do this as choux pastry need moisture to bake properly.
10. Transfer the mixture to the piping bag.
11. Swirl the piping bag to pipe small 1&1/2″ diameter and 1&1/2″ tall sized  choux into the baking sheet, about 2 inches apart.
12. Using the index finger tipped in a little water, pat down any swirly tips so that it does not burn during baking.
13. With a brush, gently brush the tops of the each pastry with some lightly beaten egg.
14. Preheat oven to 200C and bake at the center rack of the oven for 12-13 min. Then reduce the oven temperature to 180C and continue to bake for a further 10-11 min until the choux puffs are nice and golden.
15. Turn off the heat and let them cool inside the oven itself with the oven door slightly open. - This is to prevent the puffs from collapsing from any sudden drop in temperature.
16. To test if the puffs are done, split one up and check if it is almost dry and hollow inside. If all the steps are followed properly, they will be perfect.
17. At the time of serving, cut the top portion of the pastry, fill with whipped cream or cream cheese or icecream. I filled the cavity with some thick custard.
18. Sprinkle some icing sugar and serve immediately.

Choux pastry takes a deep breath and holds on, creating a seemingly magical hollow shell that's just right to fill with custard or cream. While the French word choux refers to the cooked pastry's cabbage-like appearance, the perfect choux should be light, airy and crisp - which is not very like a cabbage! Transfer to the bowl of an electric mixer fitted with the paddle attachment. This classic recipe for choux pastry bakes up into airy, tender puffs, and can be used for anything from sweet cream puffs to cheesy gougères. Choux Pastry, also known as Pate a Choux, is a classic French pastry batter.

So that is going to wrap this up for this special food choux pastry recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!