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.

Chocolate Cup Cake

Chocolate Cup Cake

Chocolate Cup Cake

Ingredients 

CHOCOLATE CUPCAKES:

all  purpose Flour:   170gm
Cocoa powder:   50gm
Boiling water:   1 cup
Egg:   2
Baking powder:   2 teaspoon
Sugar:   200gm
Salt:    1/2 teaspoon
Butter:   110 gm
Vanilla:   2 teaspoon
Chocolate chip: 60gm 

Chocolate Fudge Frosting:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, room temperature

1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

Method
In a small bowl stir cocoa powder and coiling hot water until smooth and let it cool at room temperature.In another bowl sift together the flour, baking powder and salt.Cream butter and sugar until light and fluffy. Add egg and mix.Add flour mixture and mix nicely.Then add the cooled cocoa mixture and stir until smooth. Fold chocolate chips.Bake @ 160 C for 15-20 minutes.

Chocolate Frosting: 

Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

TIPS

Place the pan in the centre for proper and even heating.