Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, choux pastry (cream puff). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Choux pastry (Cream puff) is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Choux pastry (Cream puff) is something which I’ve loved my whole life. They’re nice and they look wonderful.

Today I'm showing you how to make sweet cream puffs and profiteroles. Later this week, I'll show you how to make eclairs. Once you master the technique of making this iconic French classic choux pastry you can use it to make cream puffs, eclairs or even profiteroles.

To begin with this particular recipe, we have to prepare a few ingredients. You can have choux pastry (cream puff) using 13 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Choux pastry (Cream puff):

1. Get Choux pastry
2. Take 1 cup water
3. Get 250 g butter
4. Get 1/2 Tbsp salt
5. Prepare 1 Tbsp sugar
6. Prepare 1 cup all-purpose flour(Maida)
7. Get 4 eggs
8. Prepare Cream
9. Get 100 g butter
10. Make ready 2/3 cup powdered sugar
11. Make ready 1 tbsp Honey/ Maple syrup
12. Take 1 cup Heavy fresh cream
13. Get 1 Tbsp Vanilla essence

Choux pastry, also known as pate a choux, is a classic French pastry batter used to make all kinds of things including cream puffs, profiteroles, french cruller donuts, and eclairs. Choux paste is made by cooking a mixture of milk, butter, flour, and eggs together to make a thick paste. These gorgeous cream puff "crack buns" were inspired by the Great British Baking Show, which is currently my favorite thing on television. Speaking of favorite things, Boston cream pie is one of my all-time favorite desserts, and this was basically an individually portioned, probably superior version of that.

Instructions to make Choux pastry (Cream puff):

1. First we will make the cream as we need to chill it by at least 2-3 hrs before using…
2. Well, there are many ways of making cream, so we will go with a simple & classy one today…. Take a mixing bowl & add all the ingredients under CREAM section…& mix it all well. Use an electric beater or your spatula. The consistency should not be too flowy.
3. Give it a mix before keep in fridge for 2-3 hrs.
4. Now we will make our choux pastry batter..
5. Take a saucepan, add one cup water, 250g of butter and mix…after 2-3 min add 1/2Tbsp salt,1Tbsp sugar. Keep the flame low.
6. As this mix comes to a boil(it will take about 5-7 min) then add 1cup Maida..keep stirring continuously….till a thin film is seen at the bottom of pan.
7. Then take this mix out & properly cool it…bring it to room temperature.(Do not keep in fridge)
8. Then add one egg at a time- mix- repeat. Electric beater / spatula can be used.
9. After adding all the eggs…the consistency will be
10. Keep mixing gently…do not over mix. Stop mixing when you achieve - triangular shaped batter dripping from the spatula👇🏻
11. At this stage Pre-heat the oven at 200°C for 10 min.
12. Transfer the batter into a piping bag and make small round puff on the baking tray
13. Place these in the oven and bake at 200°C for 15 min & then reduce the temp to 180°C for 15 min. [DO NOT OPEN THE OVEN IN BETWEEN]
14. You will notice from outside these goodies will rise….so after after the said time limit….take out the puffs & let it cool down.
15. The golden colour & cracks on the surface means our puffs aur properly baked. The puffs should be hollow from inside..so to fill the cream inside.(I hv made the hole to pipe in the cream)
16. After the puffs come down to room temp. then bring out the cream from fridge & pipe inside as said above.
17. Decorate it the way you want… with cream, chocochip, mapel syrup…sprinklers…etc & enjoy this sweet treat.
18. Enjoy baking!

Choux pastry (pronounced "shoo") is a light, easy-to-make pastry that's the basis for cream puffs, éclairs, and profiteroles. The batter is quite forgiving: you can make it one day and bake the puffs the next, or you can fully bake the puffs, freeze them, and then reheat them quickly before filling with. A true, classic cream puff is choux pastry filled with straight-up whipped cream, but I like making a pastry cream with whipped cream folded in to lighten it, kind of a hybrid between the two. It's a little sturdier and more substantial than plain whipped cream, and I think it tastes the best! Choux pastry (pronounced "shoo") is used for making beignets, cream puffs, éclairs, and gougères, among other things, and it's leavened entirely by steam, not by baking powder, baking soda, or yeast.

So that’s going to wrap it up with this exceptional food choux pastry (cream puff) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!