Cream Puff Pastry or Pate a Choux in English how to make
Cream Puff Pastry or Pate a Choux in English
hi I'm carla jones and today we're goingto make path issue at issue is also known as the base a recipe for cream puffs or that issue pocket the whole cocom bushand many other fabulous French delicacies that startoff with about fashion about the show is very easy to make youneed water but a butter so they're salt aches and flower that is it so let'sstart by using the water we need the heat up thewater with the butter there's milliliters of water or a hundred grams a butter or a little bit less than half a cup abetter assault in french-speaking it's very importantto use at the grounds that are the cops because the recipes I am I not come outthe same way grounds are very precise it's a veryprecise measure a up wat Torres cups do not always withthe same Flower Cup and a flower for a cup offlour a cup of flour and a cup sugar that way the same cell a always best to use the weight measurement so the cupmeasurement well this heats up we're going to sift the flour there's a grams a flower or approximately one and a quarter cupsunflower so the water that's being heated rightnow we need to do is ensure that the butter gets melted and that the water reaches its firstinitial moments a boiling do not let the boil the waterboil too long as boiling will evaporate the water and we need to keep themeasurements to be precise for a perfect spot perfect sOooo forfederal so the water here is all he did with itsworld for about a second just make sure you butter gets notimproperly up or gonna do now is a good way to addthe flour all at once all and makes this making sure that there are no lumps of lower left in the in the dough the way we do this is by mixing it theway you would always just makes any kind of batter andalso up a rape flattening it out squeezing out the lump-sum flower we want to do now is up make sure that there are no lumps aflower in that the though gets mixed to a nice silky paxton the sea looks pretty good right now wellreturned to the heat I put it at about medium heat so doesn't go too fast all we want to do ishe did and keep mixing it so it doesn't burn until the dough dries out you know it's dried out when it no longer sticks tothe sides of your pot and also another trick once we get there so it takes a couple of minutes I haveto work fast and never stop mixing don't want to burn so this ones gonna where very well year ago we're getting thereif you put your finger nothing sticks to it so this is ready for the X there we go K uniquely people when you put this butthe batter in the the dough in the bowl an hour gonna addthe eggs one by one in french-speaking it is a important touse it medium-sized ace at least if you're using if you doing atraditional recipe and it is important that add the eggsone by one this helps you to few crack the eggs on the other side first enough to ensurethat you're not using any rotten eggs then here we add when a good time only makes it wellnow we're hitting the water what we're doing so when we're hearing the drying thatthough with the flower what we're doing isactivating the gluten that's in the flower which is the gluten acts as a sort ofclue to ensure that everything stickstogether and the ache the reason why we add one by one isbecause for two reasons one a mixing it will give the batter though some air we want our shoesto be nice plate airy and the other reason isbecause we are looking for an exact points affects chair if you add to any exactones a he might skip that point all together and have to start all over now I'm doingthis by hand you can do this with an electric mixer but again you need to be familiar withthe a end result that you're looking for inthose the batter's texture so that at one so quite dry landadd another eight case or getting there this is getting alot cream year my I were working if you're not surewhether the rest is an entire a good just half abit and you can put into after the ache if youchoose to put just the you can mix it but a little bithappens the entire eg we can use just the a quite whichwill give the shoe a more crispy airy a finished or if you prefer you can Ijust the ok the ogle at its will add color andflavor so this case I added a server at in just the way too much forthem in an entire thankless so it looks like we're almostthere what you want is for the dough to fallin clumps we're not quite there yet so we canprobably at the sea ok year ago this is now clumping their ago that's perfect that's exactly itactually wanna look for now before I forget the other Lisa be preheated to degreescelsius this degrees dude okay so we have our duo all ready to go gets I am a tip a big tip is is good for the big shoes but there'sdifferent sizes you have know this but I think this one is ten millimeters then only a diameter okayand the best thing to do is to just put in the fighting back at the park third here which is themjust insert the back in there where you canfeel the piping bag safety without cleaning though calling out the other hand killed inyour hand and just call it like a bouquet of flowers can't open it up and then just credit squeeze out now the paper perfect shoe you must have thepiping bag absolutely vertical with here plaque you start the bottom about somethingyou're off the ground after plaque and once you get to the the with that that you wish to have you start lifting in a very slowly and once you're done to stop squeezingget a little turned I was a bit they will do a few more yearago okay I as you may have noticed I've got I have the shoes on a silicone mats thesilicon map has is great because it has little microholes in it and which allows the air to circulatefrom the top from the bottom it's good for a very airy desserts like this you orfour pie by cells by Chris as well okay so a the oven has been preheated degreeso we're gonna do now is but this plaque in the oven and turnoff the the other for about minutes this willallow the ivan's temperatures to reduce doubtabout a degree Celsius and three hundred and degrees fahrenheit and it also allow theschuster grow into dry on the outside after spending this will turn the ovenback on degrees and leave them in there for another 10to
minutes depending on the size issues and and how many you have on your backor in europe and so that's about it put this in the oven andwe'll see you back in a few minutes okay well then we're back now our shoes are already as a reminder wehad the oven preheated at degrees Celsius or degrees Fahrenheit when the though was ready we put them in the oventurned off the oven and left them in there for minutes to rise and dry out after this time isripe we turn the turned the oven back on
a degree Celsius or degrees fahrenheit now it is important not toopen the oven door jury this whole entire process and air will make the Pro the shoes sink and not very pretty so what you'relooking for is a shoe that is cooked evenly allaround if you turn it over and knock it it sounded quite hollow on the inside sowe're gonna do now is fill them with whipped cream where take a bread knife and verycarefully a cuts through the middle if it'scareful not to cut your fingers from experience secondthough it hurts very much okay their ego yes I should look quite dry often if you have enough time in longgonna or if the heat in the oven was it was too high there what happensis the inside looks going okay so here we have the whipped cream all ready to go it'salready in the fighting back and we've put a star a tip for the for the whip cream day so we'regonna start by going around in circles in pressing nice gentle there you go flower like that side put the lid backon a hot there we go and we can decorate it with a little icing sugar those are first sure over here or do another one let'stake this one so when you slice the shoe into it'simportant to leave a a good base so it'll act as a as a little box so what youwanna do is basically create a box with a lid okay so this also love as well well I like to make them quite high it's plain to see your guests trying toeat as to that is four inches tall Press adds to the drama the whole thing verytall shoes here we go here you have it shoe filled with whipped cream and agree with my sister enjoy