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

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Note: You will have leftover chocolate, because too little glaze makes it hard to dip the eclairs. I don’t think you need my help telling you what to do with the leftovers! (It involves a spoon. And your mouth.) This recipe is for sweet choux pastry. If you want to make something savoury, add salt and pepper to the dough instead of sugar. Hot Water Pastry Removing the pastry from the oven too soon. If the choux pastry isn’t firm when you remove it from the oven, it will cave in on itself. You want your puffs to look golden brown before you even open your oven. So today’s recipe is for Aussie éclairs. French éclairs, next year! Overview of what makes up an Éclair

Once piped, use a water-dampened finger to smooth down and peaks on the dough (as these can burn in the oven and won’t look nice). Then brush the pastries with egg wash. You opened the oven door mid-baking or took them out too soon. Do not open the oven door and allow the pastries to cook in the oven. The door shut or slightly open. Pastries did not puff. I have to be honest I haven’t made gougeres (yet!) I’m sure at some point I will….because…cheese!!! All. The. Cheese. Eggs– Using a wooden spoon, mix the eggs in one at a time, waiting until each egg is mixed in before adding the next. When you start stirring, the dough will initially look split with the egg but don’t fret! Keep stirring and it will come together.More on the beauty of stabilised whipped cream here. (I’m thinking – get ahead for your next Pav!) Why you need homemade Éclairs in your life If you are mixing in the eggs by hand, you might not have mixed enough. It does need a little bit of strength. Make Get rid of air bubbles: Even though you already did this when you filled your piping bag, you should flatten the choux pastry with an offset spatula to make sure there are no gaps in the pastry which would lead to big holes during baking.

Shallow vessel– If required, transfer the chocolate into a shallow bowl wide enough to dip the éclairs. I didn’t have to do this. Let’s dive into what happens when you add flour to the hot liquids. If you recall, we talked about how steam leavens choux pastry. So you want to add as much liquid (eggs) as possible without compromising the structure of the choux pastry. Basically you want lots of liquid in the dough, without ending up with a puddle! Prepared choux pastry can be covered and chilled for up to three days in the fridge or two-three months in the freezer. Simply thaw the dough before using it.The second option, will not result in a puffy, crispy choux pastry, which is why two layers need to be baked. But it is still delicious! Yes, it will need a longer bake time, and it won’t really hold shape the same way as profiteroles or eclairs. Have your profiterole shells collapsed? Do your eclairs have sunken concave bottoms?They’re not the, round, hollow, perfect choux pastry shells you see in bakeries?

Hopefully you managed to get perfect choux pastry following these tips. But just in case, let’s talk about some common mistakes (I made almost all of them!) and how to fix them. Once you master this technique, then you are on your way to countless delicious pastries to impress friends and family: cream puffs, eclairs, savory choux buns, even a Parisienne gnocchi. The list is plentiful, with some of the best desserts that I know of. Stand– Shake the bowl so the chocolate is all submerged under the cream and let it stand for 1 minute. Firm peaks means that the peaks stand straight upright , like pictured. (Soft peaks, on the other hand, flop over slightly like Santa hats!). Note: Do not let the butter-water boil for ages before adding flour as this may affect the outcome of the recipe since there will be too much heat in the saucepan.The yolk is approx. 80% fat and will contribute to the tender texture of the pastry. But egg whites are more than 90% protein that can stretch and expand. They expand and stretch as the steam expands, puffing the pastry. However, because the steam pressure is consistent, it eventually breaks the protein chains (eggs and flour), giving the signature hollow interior. Make the peanut butter mousse: Using a handheld or stand mixer fitted with a whisk attachment, beat heavy cream on medium-high speed until soft peaks form, about 3 minutes. Temporarily transfer to another mixing bowl. Using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on medium-high speed until creamy and smooth. Add the confectioners’ sugar, vanilla extract, and peanut butter then beat on medium-high speed until combined and creamy. Using a rubber spatula, fold in the whipped cream until combined. Taste. Stir in a pinch of salt, if desired. Transfer mousse to a piping bag ( reusable or disposable) fitted with a small-ish round or open star piping tip. I suggest Wilton piping round tip 12, which is wide enough for the mousse to pipe out, but you can still nudge it inside the eclair. Set aside as you make the ganache. Top Tip: If you’re using piping tips, then Wilton 1A or 2A would work well, though any ½” inch round tip will do.

The ‘Selection by Pidy’ range consists of eleven tartlets in either a neutral, chocolate or sweet shortcrust pasty. Available in a variety of contemporary shapes and sizes, their traditional French recipe uses an innovative plant-based coating that acts as a barrier to moisture to maintain a fantastic crispy texture which improves shelf life and allows operators to prepare creations in advance. With Trendy Eclairs being the first choux pastry in the ‘Selection by Pidy’ range, it is set to hit the foodservice industry by storm. As for the bigger choux cake. There are “choux cakes” that are popular! However, it won’t look like a large eclair or large profiterole. The heavier the dough, the less the choux pastry will puff because of the weight. Sieve the flour and salt into a large bowl. Add the fats and use the tips of your fingers to lightly rub the fat into the flour, until you have a mixture that looks like fine breadcrumbs. Add some water (you might not need all of it) and stir with a knife. Add a little more water if there are dry crumbs in the bottom of the bowl. Add the remaining eggs little by little until the dough looks smooth and glossy. It’s important to add the eggs very slowly or you might end up with runny dough that won’t rise in the oven.Profiteroles are frozen and usually filled with ice-cream and topped with ganache. While cream puffs are not frozen, filled with cream and dusted with confectioners sugar. .. What do I need to make choux pastry? No sugar? That’s right, no sugar! This is typical of choux pastry as recipes rely on fillings and toppings for sweetness and flavour. See profiteroles and churros as examples! Never attempt to fill a pie while the filling is still hot as the fats in the pastry will melt and it’s likely that your pie will break apart. You don’t want that to happen! Make sure your eggs are at room temperature before starting. If your eggs are too cold, you will have trouble incorporating them into the dough (panade). Hot cream– Heat the cream and glucose or corn syrup until hot, then pour it over the finely chopped chocolate.