Easiest Way to Prepare Delicious Basic Choux Puffs

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Basic Choux Puffs. In a medium saucepan, combine the water, milk or light cream, salt, and butter. Bring the mixture to a boil over medium-high heat. When the mixture is boiling, add the flour and stir it with a wooden spoon until dough leaves the sides of the pan and forms a ball.

Basic Choux Puffs It's then cooked a second time, either by baking, frying, or poaching, depending on the specific recipe the choux is being used for. Bring to a full boil over medium heat, stirring occasionally with a wooden spoon. Stirring constantly, add the flour all at once, and stir quickly and without stopping until the flour is thoroughly incorporated. You can have Basic Choux Puffs using 7 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Basic Choux Puffs

  1. You need of terigu protein sedang.
  2. It’s of terigu protein tinggi.
  3. Prepare of air putih.
  4. You need of susu cair full cream.
  5. It’s of salted butter.
  6. Prepare of telur, kocok ringan.
  7. Prepare of gula & garam.

Perfect Choux Pastry – Basic Recipe for Cream Puffs and Profiteroles. Choux pastry is a fantastic type of dough, from which incredibly light, tender, delicious cream puffs, eclairs, and profiteroles are prepared. Making choux pastry at home can be quite fast and easy, but there are some secrets in the. The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter.

Basic Choux Puffs step by step

  1. Panaskan oven 200°c…. tips : choux membutuhkan suhu pertama yg tinggi agar dapat mengembang sempurna dan kopong, kalo suhunya rendah choux tdk bisa mengembang & tinggi.
  2. Panaskan susu cair, air, butter,gula & garam sampai mendidih,matikan api lalu angkat.
  3. Masukan terigu yg sdh diayak, aduk pakai spatula sampai tekstur terbongkah2.
  4. Naikan kembali ke atas kompor,aduk terus pakai api kecil ya.. sampai benar2 kesat..lalu matikan api.
  5. Tunggu sampai hangat lalu masukan telur satu per satu sambil diaduk rata, sampai mendapatkan tekstur yg diinginkan (pastikan 1 telur rata baru masukan telur selanjutnya).
  6. Tes adonan dengan cara Angat adonan pk sendok kayu, adonan harus bs menggantung kental licin spt lem.
  7. Masukan adonan dlm piping bag dan siap dibentuk di loyang yg sudah dialasi baking paper.
  8. Panggang 200°c sekitar 20-25 mnt sampai kokoh dan mulai keluar busa2 kecil di permukaan kulit choux, lalu turunkan suhu jadi 180°c panggang lagi 20 menit sampai matang.
  9. Tips : pastikan busa2 kecil pada choux sudah hilang saat choux diangkat dari oven pertanda matang sempurna.

Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream. Read the full recipe after the video. These little cheese puffs are French in origin and are simply savoury choux pastry rounds/puffs/ bites flavoured with cheese (mainly Gruyère, Comté, or Emmental). They are perfect served at room temperature with wine as an appetizer or warmed as a first course. It's a light, airy, crispy pastry used to make chouquettes, cream puffs/profiteroles (both sweet and savory), choux au craquelin, croquembouches, gougères, French crullers and more.