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Choux Pastry Recipe & Pastry Cream Recipe HOW TO COOK THAT Ann Reardon
English English
Welcome to how to cook that I am ann reardonand today I am going to show you how to make
choux pastry and pastry cream which you canuse to make chocolate eclairs or profiterole
and I am going to show you how to make eachof those today.
So to start with we need to make our chouxpastry. And to do turn your oven onto a high
heat, this is important for the pastry torise up and puff up properly.
Then put your butter and water into a saucepanand stir it over heat until it is melted.
All the recipe quantities and temperaturesthat you need are on the website howtocookthat.net
there is a link in the description below thevideo
Then add in your flour and stir this vigourously,it will start to clump together eventually
form a ball, and keep stirring it over theheat for another minute.
Then remove it from the heat and using anelectric beater add in the eggs one at a time.
Each time you add an egg the beater seemsto slice the mixture up into little pieces
but if you keep mixing it will come together.If you don't have a mixer then you can just
use your muscles and do it by hand using aspoon.
You can use the left over egg whites to makemacarons or pavlova or even chocolate pavlova
and all those recipes are on the channel soyou can check that out after.
Once you've added the last egg you will havea really thick gooey mixture.
Place this mixture into a piping bag , andto make that easier I like to put the bag
over a vase so I can put it in without itspilling everywhere. And I am not using any
tip on this piping bag I am just using thebag plain. Shake it down to the bottom and
squeeze it to the end.
Line a baking tray with non-stick baking paperif you are making a croquembouce or profiteroles
then pipe small dollops onto a baking tray,they will puff up in the oven so don't make
them too big. If you are making eclairs thenpipe straight lines, the thicker you make
them the bigger they will be, I am makingsmall ones so they are about the right size
for the kids here.
Place them in the oven for approximately 20minutes for profiteroles or
minutes or
more for eclairs depending on the size youhave piped them. Then take one out and check
if it is crisp on the outside and not toosoggy inside. If they are not crisp when you
take them out then as they cool they willcollapse on themselves like this one, you
can still use them but they are not as goodbecause they don't have that crisp outside
. Just leave the others in the oven for afew more minutes and they will be nice and
crisp.
Now to make the pastry cream which is basicallya custard which has been thickened with eggs
and flour.
Whisk together the sugar and egg yolks untilpale and then whisk in the flour.
Put the milk in a saucepan and heat untilit just begins to boil.
While your milk is heating you can infusehere with different flavours, one of my favourites
is to use a blueberry and rose tea, you couldadd vanilla bean or grated fresh ginger, you
could even swap some of the milk for juice,just have some fun inventing your own flavours
for the custard that goes in the middle ofthese.
Pour a little of the hot milk over the eggyolks, whisking the whole time while you add
it, then add a bit more, whisk it throughand then add the rest of your milk.
Once that is well combined then return thiswhole mixture to the saucepan
and stir over high heat until it thickens,you need to keep stirring the whole time during
this process.Once it starts to thicken, this took about
2 minutes in my saucepan, keep stirring itover the heat for another minute, this makes
sure that all the starch granules in the flourburst so you don't have that floury taste
to your custard.
If you are using vanilla essence you can addthat here, stir it in or if you want a chocolate
pastry cream add some cocoa powder and grateddark chocolate and stir that through here
as well.
You can spread it out in a large dish andcover with cling wrap and that will help it
to cool down quickly or you can just leaveit in the bowl if you are not in a hurry.
Now at this point you have a choice
Do you want to make a croquembouche or doyou want to make profiteroles or chocolate
eclairs It is up to you
Just click on the picture of the video thatyou want to go to or there is a link to both
of them in in the description below the video
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