Food and Entertaining

Choux Pastry Recipe & Pastry Cream Recipe HOW TO COOK THAT Ann Reardon

Welcome to how to cook that I am ann reardon
and today I am going to show you how to make choux pastry and pastry cream which you can
use to make chocolate eclairs or profiterole and I am going to show you how to make each
of those today. So to start with we need to make our choux
pastry. And to do turn your oven onto a high heat,
this is important for the pastry to rise up and puff up properly. Then put your butter and water into a saucepan
and stir it over heat until it is melted. All the recipe quantities and temperatures
that you need are on the website howtocookthat.net there is a link in the description below the
video Then add in your flour and stir this vigourously,
it will start to clump together eventually form a ball, and keep stirring it over the
heat for another minute. Then remove it from the heat and using an
electric beater add in the eggs one at a time. Each time you add an egg the beater seems
to 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 a spoon. You can use the left over egg whites to make
macarons or pavlova or even chocolate pavlova and all those recipes are on the channel so
you can check that out after. Once you’ve added the last egg you will have
a really thick gooey mixture. Place this mixture into a piping bag , and
to make that easier I like to put the bag over a vase so I can put it in without it
spilling everywhere. And I am not using any tip on this piping
bag I am just using the bag plain. Shake it down to the bottom and squeeze it
to the end. Line a baking tray with non-stick baking paper
if 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 then pipe straight
lines, the thicker you make them the bigger they will be, I am making small ones so they
are about the right size for the kids here. Place them in the oven for approximately 20
minutes for profiteroles or 30 minutes or more for eclairs depending on the size you
have piped them. Then take one out and check if it is crisp
on the outside and not too soggy inside. If they are not crisp when you take them out
then as they cool they will collapse on themselves like this one, you can still use them but
they are not as good because they don’t have that crisp outside . Just leave the others
in the oven for a few more minutes and they will be nice and crisp. Now to make the pastry cream which is basically
a custard which has been thickened with eggs and flour. Whisk together the sugar and egg yolks until
pale and then whisk in the flour. Put the milk in a saucepan and heat until
it just begins to boil. While your milk is heating you can infuse
here with different flavours, one of my favourites is to use a blueberry and rose tea, you could
add 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 of
these. Pour a little of the hot milk over the egg
yolks, whisking the whole time while you add it, then add a bit more, whisk it through
and then add the rest of your milk. Once that is well combined then return this
whole 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 it over the heat for another minute, this makes
sure that all the starch granules in the flour burst so you don’t have that floury taste
to your custard. If you are using vanilla essence you can add
that here, stir it in or if you want a chocolate pastry cream add some cocoa powder and grated
dark chocolate and stir that through here as well. You can spread it out in a large dish and
cover with cling wrap and that will help it to cool down quickly or you can just leave
it 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 do
you want to make profiteroles or chocolate eclairs It is up to you Just click on the picture of the video that
you want to go to or there is a link to both of them in in the description below the video
Video source: https://www.youtube.com/watch?v=TOCxMM9qgSM

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