Choux pastry recipe
What’s a difference between choux pastry, cream puffs and profiteroles? Does it matter? Let’s just make them and enjoy while they last!
As I recently have a little time, I had been looking on the internet yesterday. In need of new, challenging ideas, inspirational meals that I’ve never tried before, to amaze my loved ones with. Hunting for a long time unfortunately could not find too many interesting things. Just before I wanted to give up on it, I stumbled on this tempting and easy treat by chance. The dessert seemed so tempting
on its snapshot, that called for prompt action.
It was not difficult to imagine the way it’s created, its taste and just how much my husband will enjoy it. Actually, it is very easy to please him when it comes to puddings. Anyway, I went to the site: Suncakemom and used the precise instuctions that have been coupled with superb photographs of the operation. It really makes life quite easy. I can suppose it is a slight inconvenience to take photos in the middle of cooking in the kitchen as you usually have sticky hands thus i seriously appreciate the effort and time she devote for making this blogpost and recipe conveniently implemented.
Having said that I am encouraged presenting my personal recipes in a similar way. Thanks for the thought.
I had been tweaking the initial formula to make it for the taste of my family. I have to mention it had been an awesome success. They enjoyed the flavour, the overall look and enjoyed having a delicacy like this in the middle of a stressful workweek. They quite simply wanted lots more, more and more. Thus next time I am not going to commit the same mistake. I’m likely to double the quantity .
This Cream puffs is from SunCakeMom.
Place water and butter in a medium saucepan. Stir it with a wooden spoon and bring to boil.
Reduce heat and add the flour slowly stirring continuously until it forms a ball that pulls away from the sides of the saucepan.
Remove from heat and leave it cool down before start adding the eggs, one by one beating them. Keep beating until the egg is fully incorporated.
Use 2 spoons to sort the dough into walnut sized piles onto a baking sheet on the tray. Place them far from each other as they are going to expand.
Preheat the oven into 390ºF / 200ºC degree and put the pastries in to bake them for 25 – 35 minutes (depends on the oven) until puffed up, dry, and golden brown. (Try not to open the oven door before they develop a crust as the pastry can fall due to sudden temperature fall.)
Meanwhile the pastry is baking use the time to make the cream. Use vanilla pudding powder and follow instructions on its box. There are all sort of brands so everything depends on what we prefer. For a sugar free recipe use sugar free vanilla powder. Some we only have to beat with a certain amount of milk, others we need to cook to get the pudding. It needs to be stiff.
Turn heating off and put the pudding aside to cool down. If cooking sounds difficult, use the instant version, whisk the vanilla cream and set it aside in the fridge.
Whisk the whipping cream separately, cover and put it in the fridge, too.