CHOUX PASTERY

CHOUX PASTERY ( lal recipe )

                                            CHOUX PASTRY 

Ingredients

                                          EASY CHOUX PASTRY 

Unsalted Butter 100 gm.

Plain Flour 150 gm.

Water 250 ml

Salt a pinch

Sugar a pinch

Eggs 4

Fresh cream 1000 gm.

Temper chocolate 1000 gm.

 Method

In a pan, add butter, water salt and sugar then boil. Then Add flour and mix it nicely (there should not be any lumps).Let it cool, and then add egg one by one.Brush a baking tray with oil to lightly grease .Bake on 200 C for 5  minute, then reduce the temperature to 160 C & dry 10 to 12 minute. Remove from the oven and make a small hole in the underside of each bun to release any steam. Set aside to cool on a wire rack.When they are cool, fill it with whipped cream. Decorate it with temper chocolate.

                         EASY CHOUX PASTRY 

Baking Tips.

All the flour must be added at once, so it cooks evenly. Beat vigorously until the mixture is smooth and comes away from the side of the pan. Do not over-beat. The amount of egg required varies with each batch. It depends how big the eggs are and how much egg the flour absorbs. Too much egg will make the choux rise unevenly and spread. Not enough egg and the choux will be stodgy. Set the mixture aside to cool slightly so the eggs don't cook when they are beaten in.Once cooked, it is important to prick the base of each one to release the steam that has helped it to rise. If left to go cold unpunctured, the steam turns back to water resulting in soft or soggy buns.