Choux Pastry (Cream Puff Dough)
120 grams cake flour
1/2 cup whole milk
1/2 cup water
10 grams granulated sugar
pinch of salt
80 grams butter
4 eggs
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
Sift the flour onto a piece of parchment paper.
In a saucepan combine the milk,water,sugar, salt and butter. Place over medium heat and bring to a boil. Remove from heat and and dump the flour into the saucepan. Stir until well combined. Place saucepan back onto heat set on low. Beat mixture with wooden spoon for 2 minutes . The flour will begin to coat the bottom of the pan.
Dump the mixture into the bowl of a food processor. Add the eggs and pulse until the mixture is well combined and thickened.
Place the dough into a pastry bag fitted with a plain 1/2-inch tip. Pipe into 12 eclair shapes. Other shapes can be done as well.
In this picture, I sprinkled toasted chopped almond over the top of the piped dough before baking.
Bake for about 10 minutes or until the dough has puffed. Place a wooden spoon in the door of the oven , just to hold the door ajar very slightly. This is to let the steam out. Continue to bake puffs until they are golden , about 30 more minutes. Remove from oven and cool on wire rack.
Oh man, I’ve got to make these!
Awesome!! Wait until you see what I’m doing with them later. Stayed tuned 🙂
Awesome! Enjoy:)