Step-by-Step Guide to Prepare Favorite Puff pastry/choux pastry/soes/eclair
Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, puff pastry/choux pastry/soes/eclair. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Chop butter, melt in water and just bring to boiling. Immediately add flour, and mix well with wooden spoon, until it forms a dough that leaves the side of the pan (it looks really gross and clumpy at first, but as you keep stirring it fixes itself). For a sweet pastry, add the sugar to the beaten eggs. Whisk the eggs well and then add them to the choux ball.
Puff pastry/choux pastry/soes/eclair is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Puff pastry/choux pastry/soes/eclair is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook puff pastry/choux pastry/soes/eclair using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Puff pastry/choux pastry/soes/eclair:
- Take 125 mili air/susu cair
- Make ready 50 gram mentega
- Make ready Sejumput garam
- Make ready 80 gram terigu cakra
- Take 2 butir telur uk sedang/60gram berbutir with shell
- Get 1/2 sdt baking powder
To make choux pastry, you actually cook the flour in water and butter to form a paste, then beat in the eggs at the end. When baked, the dough expands in the oven creating a hollow shell, to be filled with all sorts of delicious fillings. Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! Profiteroles are essentially the same thing as Eclairs - Piped Choux Pastry ("choux" is pronounce like shoe).
Instructions to make Puff pastry/choux pastry/soes/eclair:
- Rebus sampai mendidih susu cair,mentega,dan garam
- Stelah mendidih matikan api lalu masukan terigu aduk2 sampai tercampur lalu masak lagi pakai api lilin kecil sambil diaduk sampai kalis 1 menit saja. Matikan api biarkan suhu hangat kukul
- Masukan telur satu persatu sambil diaduk spatula atau mixer low speed..dan beri baking powder..campur sampai adonan licin
- Masukan plastik segitiga dan semprotkan ke loyang yg dialas baking paper atau oles mentega..boleh pakai spuit boleh juga langsungan…
- Panggang suhu 200°C 20 menit..lalu turunkan 180°C lanjut 15 menit atau lebih sampai tidak ada buih2 pada soes baru boleh di keluarkan dr oven. Jangan buka tutup oven. Dan jgn lupa panaskan oven dulu sebelum dipakai memanggang. Min 5 sampai 10 menit pemanasan oven.
- Stelah matang biarkan dingin bisa diisi dengan custard cream/ pastry cream
Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! Profiteroles are essentially the same thing as Eclairs - Piped Choux Pastry ("choux" is pronounce like shoe). Both are meant to be filled with something sweet (or savory) and creamy and topped with a dessert sauce, frosting, or glaze. The only difference between eclairs and profiteroles is the shape. Choux pastry (pronounced "shoe", see what I did there?) is most commonly used to make cream puffs, eclairs, and churros.
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