Classikool 1kg Choux Pastry Easy Mix Just Add Water for Buns, Eclairs, and Profiteroles

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I’ve collected the essential tips for the best results, and I recommend carefully reading them before baking.

Batter was too runny. Did it hold its shape when you piped it? It may have had not enough flour, or too much liquid. Once piped, you can go ahead and bake them. When you are ready to bake them, bake them in a pre-heated oven at 400°F for 20 minutes, then reduce the temperature to 300°F and bake them for about 10-15 minutes until golden brown. Pipe on an angle, aiming for logs that are 12 – 14 cm long, 2 cm wide and 1.5 cm tall (5″ long, 0.8″ wide, 0.6″ tall).Use room-temperature eggs. Cold eggs will not incorporate well, and the pastries will not rise as tall.

It is essential to provide enough energy to the dough so the evaporation will create enough pressure to raise the pastry. I like to start at a high temperature of 425F for 10 minutes, then reduce it to 375 for the duration of the bake. This way, the exterior will begin the setting process, but when we reduce the temperature, the pressure is just right to press the shell and evaporate gently. Best way to make ahead –Unfilled whole choux pastry can be kept in an airtight container for 3 days. Re-crisp in a 180°C (160°C fan-forced) oven for 5 minutes. Glaze then fill per recipe. Lift the bottom edge of the pastry and fold a third of it up towards the middle. Bring the top third down to meet the bottom edge. Press the dough down firmly with the rolling pin, keeping the corners as square as you can. The size isn’t too important. Eggs– Being fussy about the eggs is actually really important because choux pastry relies on egg to puff up. Use your hands to bring the dough together into a ball. Handle it as little as possible at this stage. Wrap the pastry in cling film and pop it into the fridge for 20 minutes to chill.Pumpkin: fill with pumpkin cream cheese filling, top with a dusting of confectioners’ sugar or the brown butter icing from this peach Bundt cake I’ll break this part down into two sections: issues encountered before baking and after baking. Let’s start with what could happen before you even put your choux pastry in the oven. Troubleshooting Choux Pastry: Before Baking Liquid. You can use water, milk, or a combination of water and milk. The most common question is if we can use milk when making choux puffs. And the answer is yes, but the result will vary. Firstly, the milk will contribute to the browning of the pastries. Secondly, because milk’s boiling temperature is higher than water, evaporation will start later, resulting in a less puffy pastry with fewer hollows.

Bake at a high heat to start. I bake mine at 400°F. This will help the dough to immediately puff up.As a terrible piper, this is my preferred technique. And it’s very convenient if you want to freeze the choux for later. Make the chocolate ganache: Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. The follow section walks through how to make each of the above components and how to assemble an éclair. Around 1645, Claude Gelee was credited with inventing the first puff pastry. He accidentally created a laminated dough and decided to go with it. This ‘mistake’ brought us such delights as Mille-Feuille and Tarte Tatin

Filled éclairs start to lose crispiness after about 30 minutes once filled with cream. The choux pastry doesn’t go soggy, it’s just that the surface is not as crispy as when it is freshly made. (See 3rd point below for storage).Put the water and butter into a medium-sized pan and leave to one side. Sift the flour with the sugar and tip it onto a sheet of greaseproof paper. This makes it easier to add the flour to the pan all in one go. Heat the water and butter over a moderate heat until boiling, then tip in all of the flour. Beat vigorously with a wooden spoon until you have a smooth paste. Just go for it! 🙂 Even if you get it wrong, they are still going to taste delicious! It’s really quite easy to get PERFECT results even on your first try! Just read the 100s of comments I’ve received below from my readers who tried it for the first time and nailed it! 🙂 Water –Some recipes use a combination of milk and water for the liquid, others use just water. Milk makes the choux pastry slightly less crispy and delicate. So I prefer just water.