Zutaten für Choux Pastry For Cream Puffs Eclairs Etc
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Zubereitung von Choux Pastry For Cream Puffs Eclairs Etc
- In a large saucepan, bring the water, butter, and salt to a rolling boil over medium-high heat.
- Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon or spatula until a smooth dough forms and pulls away from the sides of the pan. This will take about 1-2 minutes of continuous stirring.
- Return the pan to low heat and continue stirring for another 1-2 minutes to cook out any excess moisture. The dough should be smooth and slightly shiny.
- Transfer the dough to a large bowl and let it cool slightly (about 5 minutes).
- Beat in the eggs one at a time, mixing well after each addition until fully incorporated. The dough should be glossy and have a smooth, slightly sticky consistency. Don't overmix!
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Transfer the choux pastry to a piping bag fitted with a large round tip (or use a spoon to drop spoonfuls onto the baking sheet).
- Pipe or spoon mounds of dough onto the prepared baking sheet, leaving about 2 inches between each puff. For smaller puffs, use a smaller tip or a smaller spoon.
- Bake for 20-25 minutes, then reduce oven temperature to 375°F (190°C) and bake for another 10-15 minutes, or until golden brown and puffed.
- Let the cream puffs cool completely on a wire rack before filling with your favorite cream or pastry cream.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
2g
Fat
161g
Carbs
16g
