Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, choux paste ~used for eclairs,cream buns,profiteroles. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Choux pastry, also known as pȃte à choux, is a twice-cooked hollow French pastry. It's made from choux paste and is typically eaten cold. The dough can be used to make eclairs, buns, cream puffs, profiteroles, crullers, beignets and many other shapes.

Choux paste ~used for Eclairs,cream buns,Profiteroles is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Choux paste ~used for Eclairs,cream buns,Profiteroles is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have choux paste ~used for eclairs,cream buns,profiteroles using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Choux paste ~used for Eclairs,cream buns,Profiteroles:

1. Get Flour
2. Take magerine/butter
3. Get eggs
4. Make ready water
5. Make ready sugar and salt

Made from pantry staples, butter, milk, flour, and eggs are combined to make this versatile, master dough. To make pate a choux, melt butter with a combination of milk and water. To this wet mixture, add flour. This classic dough can be used for a variety of sweet and savory dishes, including eclairs, cream puffs, profiteroles, churros, cheesy gougères, and these peach-stuffed treats.

Steps to make Choux paste ~used for Eclairs,cream buns,Profiteroles:

1. Boil water +sugar+salt in a saucepan, remove from heat
2. Add sieved flour and cook as for ugali return to moderate heat,stir continuously untill the mixture leaves sides of the pan
3. Remove from heat and allow to cool
4. Gradually add the beaten eggs-Do not add all eggs at once!as you check consistency the mixture may not take all egg,should just flow back when moved in one direction
5. Put mixture in a baking sheet don't grease! Bake for 25min @220°C
6. For Eclairs mix melted chocolate, for profiterols put choux in a piping bag bake&stuff it with sweetened cream-served in cocktail functions

Put your pastry skills to the test and make a dainty array of choux buns, profiteroles and éclairs, filled with crème pâtissière, fruit and other flavours. A classic eclair recipe of light choux pastry filled with rich crème pâtissière.. style choux pastry fingers with berry liqueur cream . Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! Profiteroles (cream puffs) are buttery little balls of choux pastry (pâte à choux) baked until light, tender, and puffed up to form a hollow center. They are the perfect vessel for pastry cream, ice cream, whipped cream, all varieties of savory ingredients, or anything your imagination and taste buds, can dream up.

So that’s going to wrap it up with this special food choux paste ~used for eclairs,cream buns,profiteroles recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!