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Homemade choux pastry: perfect for garnishing a pistachio ganache

Homemade choux pastry: perfect for garnishing a pistachio ganache

Immerse yourself in the delicious world of choux pastry with this easy and rewarding recipe. These light and airy puffs are perfect for filling with a variety of delicious creams, like a rich pistachio ganache. Follow these steps to create beautifully puffed profiteroles that will impress your family and friends with their professional quality and taste.

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Why you'll love this: You will love this choux pastry recipe for its simplicity and versatility. The process of making choux pastry is simple, but the results are impressive. The dough expands beautifully in the oven, creating a hollow center perfect for filling your favorite creams and ganaches. This recipe is ideal for those who love to cook and want to try a classic baking technique. The end result is light, airy and delicious, making it a great choice for desserts or savory starters.

Perfect occasion: These puffs are perfect for any special occasion, like birthdays, holidays, or dinner parties. They also make a great treat for afternoon tea or a weekend baking project. Their elegant appearance and delicious taste make them a crowd-pleaser, guaranteeing that they will be the star of any dessert table. Whether you fill them with sweet or savory fillings, these puffs will impress you.

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Decorating Tips: For a beautiful presentation, sprinkle the filled choux buns with powdered sugar or drizzle with melted chocolate. You can also dip the top in a glaze made from powdered sugar and milk, then sprinkle with chopped nuts or edible glitter. If you're feeling adventurous, try creating different shapes or using decorative piping tips to create unique designs. Fresh fruit or a sprinkle of cocoa powder can also add a nice finishing touch.

Ingredients:

  • 110 ml of water
  • 110 ml of whole milk
  • 110g butter
  • 120 g all-purpose flour
  • About 4 medium eggs
  • A pinch of salt
  • 1 teaspoon of sugar

Instructions:

  1. In a bowl, mix the flour with the salt and sugar. Put aside.
  2. In a saucepan, bring the water, milk and butter to a boil. Once boiling, remove from heat and add the flour mixture all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
  3. Let the dough cool for a few minutes to reduce the temperature slightly.
  4. Beat the eggs in a separate bowl. Add the beaten eggs one by one to the dough, mixing well after each addition. The dough should be smooth and slightly thick, not runny. replaces the word nice with empty test the consistency, take a little dough and form a small ball; if it retains its shape, the dough is ready.
  5. Transfer the dough to a piping bag fitted with your favorite tip.
  6. On a baking sheet lined with parchment paper, spread the choux pastry into small mounds, leaving enough space between each to allow for expansion.
  7. Preheat your oven to 200°C (392°F) with top and bottom heat. Once preheated, reduce the temperature to 180°C (356°F) and cook the choux for about 15 minutes, or until puffed and golden.
  8. Reduce the temperature to 160°C (320°F) and bake for an additional 5-10 minutes to ensure they are completely dry and crispy. Turn off the oven, open the door slightly and let the pastries sit in the oven for another 15 minutes to dry completely.

Filling suggestions: Once cooled, fill the puffs with the filling of your choice, such as pistachio ganache, whipped cream or custard.

Enjoy your homemade cabbages!

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