Recipe for choux pastry with and without a mixer by Commentfait Ton

You like cream puffs, eclairs, nuns, Paris-Brest and you want to learn how to make choux pastry, then you've come to the right place. Whether you have a mixer or not, I will explain to you in writing step by step how to make the choux pastry recipe but you also have at your disposal the video of the choux pastry with a mixer and then those of the choux pastry by hand , videos from my Youtube channel "Comment Your"

I give you the ingredients but be kind to watch the video at least the first minute to pay for my work. Thank you so much.

Ingredient for about 25 to 30 small cabbages:

250ml water

150g flour

3 to 5 eggs (depending on their size)

80g of butter

1 pinch of salt

Step 1 :

For the recipe for choux pastry by hand or in a mixer, start by melting in a saucepan with the water and salt. Once the drink has dissolved in the water, add the flour, bake gently until you obtain a homogeneous paste, avoiding lumps, then mix this paste vigorously in order to dry it for at least three to four minutes.

2nd step:
Put your dough either in your container for your mixer or in a salad bowl if you are making the choux pastry by hand and start mixing at first speed with a mixer and with a wooden spoon in your hand so as to cool the already formed dough. . Mix for at least two to three minutes.

Step 3:

Start to incorporate the eggs one by one, you will see the first ones are a bit complicated to mix then the more you add the easier it becomes. You need to add the eggs, just to get the consistency you want. The choux pastry should be neither too soft nor too firm, the best is to watch one of my videos in order to understand how the choux pastry should be.

Steps 4:

Your choux pastry is ready, all you have to do is take a pocket and a nozzle, be the one of your choice will follow the cake you want to make. To cook the choux pastry, preheat the oven to 180°C and cook for about 30 minutes for small choux and up to 60 minutes for larger choux. Once the cooking is finished, you can leave your puffs to dry in your oven, it will be a good thing when you garnish them with cream, your puffs will be less soft. Up to you

Know that cabbage freezes very well in uncooked dough and already put in the shape of your choice (eclair, cabbage, etc.), then you just have to take them out and cook them to your liking. This is my storage preference. Obviously you can also thaw when they are already cooked but be careful they will tend to crumble a little and break more easily.

Good appetite and see you soon on Commentfait Ton