More on Power Puffs!

Warning! Warning! Waves of choux pastries are coming your way! XD

After sharing 3 ways to use choux pastry in my previous blog post, some people asked me what else can we do with the pastry? So,  today I’ll continue to share 3 more basic yet irresistible desserts using the same choux dough.

A. Churros

churros
Using a pastry bag and a star nozzle, pipe the choux dough to 5cm length directly into the oil at 180 degree Celsius.
churros
Fry for 8 – 10 minutes
churros
Drain the churros on a paper towel, and sprinkle with cinnamon sugar. This homemade churros is less chewy, but still tastes superb!
B. Paris-Brest

Paris-Brest
Using a round nozzle, pipe rings of choux dough. I am making mini Paris-Brest here, about the size of a doughnut.
Paris-Brest
Paris-Brest is traditionally filled with praline cream, which has a strong hazelnut aroma. However, get your creativity ignited! We can make choux-nuts – a perfect marriage of choux pastry and doughnuts, with any toppings and fillings you could possibly imagine.
C. Eclairs

eclair
Eclair, using a 15mm nozzle and pipe 14cm long logs. Bake at 160 degree Celsius for 30 minutes or more until dark golden brown and crispy on the outside.
eclairs
Baked eclairs . Wait for them to cool before filling the eclair shell and glazing.
eclairs
Eclairs.
eclair
These are mini eclairs (about 7cm in length) baked at higher temperature of 200 degree Celsius. Their shapes are more irregular.
Choux pastry recipe:

Ingredients

Water 250g
Butter 100g
Salt 5g
Sugar 15g
Plain flour 150g
Eggs 200g

Method

  1. In a sauce pan, bring water, butter, salt and sugar to a boil.
  2. Add the sieved flour to the boiling liquid in the sauce pan. Cook until the dough leaves the side of the pan and forms a ball.
  3. Continue to stir and cook the dough until there is a thin film forming at the base of the pan.
  4. A film forming at the base of pan
  5. Remove the dough to a mixing bowl, and let it cool to 60 degrees Celsius or less. To assist cooling, you could use a paddle to stir the dough.
  6. Add eggs gradually until well combined. The dough should be smooth and glossy. If you scoop up some dough with your spatula and let it slide back into the bowl, it should leave a little “V” on the spatula.
  7. choux dough
    V-shape
  8. Pipe the dough on non-stick baking tray or lined with parchment paper.
  9. If you want a more uniform shape, bake at 160 – 170 degrees Celsius in a convection oven for about 30 minutes depending on the size of the choux dough. You can also bake at 200 degrees without fan for approximately 45 minutes.
  10. Let it cool completely before filling up and glazing.

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