How to Make Choux Pastry - How to Make Cream Puffs - Perfect Cream Puffs Every Time!!! how to make
How to Make Choux Pastry - How to Make Cream Puffs - Perfect Cream Puffs Every Time!!!
and welcome to observe number threehundred and twenty-five with what's for child dot com she pastry is likesomething out of a fairy tale the mysterious light crispiness cannotactually be expressed in words about this indescribable wonder SuperStreet is very easy to Mike today we're going to make up a batch and use this toMike cream plus you can go directly to the principal risk be by clicking theon-screen link at the end of this video starts combined the all-purpose floursalt and sugar way out the budget measure out the water and lightly beat 2large eggs it's a saucepan over medium-high heatand add the water and butter having the butter at room temperature ensures thatthe buzzer will now before the water boils win the war oil to north the guests or remove thepan from the heat Lauren the flour mixture and mix thisinto the budget to get a rough paste over medium heat and cook the roof asyou stood the post will become smooth and silky this step will take about twoto three minutes to the roots of mixing bowl and allow usto cool for eg little by little beating it into theroom after each addition at this stage we don't know need to get the correct consistency thisis why we adding it but but but the consistency we are looking for is the soft silky post that falls slowlyfrom the fork in a ribbon formation dense foods appeal pumping back I'm using a largestanzel which inhibits the formation of cracks as the pastry rises lineup date with baking parchment and pop outten to twelve parts each one will be about two tablespoons of pastry the preheated oven at Celsius or 400families for minutes reduce the oven heat
firm lightsand bike full of food the minutes until golden and crispy and use a sharp pointed blade to punch Tslots into the size of each path turn the oven back in the oven with the door slightlyopen and now the past two cool luckless to make the filling and the cream sugarand vanilla essence to your food processor or stand mixer with the risksattached was the cream into Linda's stuff andholds of peak cut the through the sensor full each puff withcream either using a spoon or a piping bag and replace the lids does the tops with the good does oficing sugar and serve immediately in our next episode we're going to mychildren to clear is using the same choux pastry us today please subscribe to our channeland we'll see you again soon