Resep: Cream Puff/choux pastry

Cream Puff/choux pastry. Today I'm showing you how to make sweet cream puffs and profiteroles. Later this week, I'll show you how to make eclairs. Cream Puffs begin with a baked shell of choux pastry.

Cream Puff/choux pastry Everyone will be excited to hear we are making Cream Puffs. The fresh choux pastries are light and crispy and the inner cream is exquisite. How to Make Choux Pastry for Cream Puffs.
Kamu dapat memasak Cream Puff/choux pastry dengan menggunakan 8 bahan dan 7 langkah. Berikut cara untuk kamu menyajikan Cream Puff/choux pastry.

Bahan-bahan untuk membuat Cream Puff/choux pastry

  1. Kamu butuh 60 gr margarin.
  2. Kamu butuh 76 gr tepung terigu.
  3. Kamu butuh 1/4 sdt garam.
  4. Kamu butuh 2 butir telur.
  5. Kamu butuh 120 ml air.
  6. Siapkan Bahan isian.
  7. Siapkan Whipcream cair yang dairy.
  8. Kamu butuh Gula halus.

Choux (pronounced "shoo") pastry may sound fancy but it's actually shockingly simple to make. Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more. Baking time given here is based on this. Choux pastry, or pâte à choux (French: [pɑ.t ͜ a ʃu]), is a light pastry dough used in many pastries.

Tahap-tahap pembuatan Cream Puff/choux pastry

  1. Masak air dan margarin sampai mendidih.
  2. Masukkan tepung aduk cepat, sampai kalis tidak lengket, sisihkan biarkan dingin.
  3. Kocok adonan yang telah dingin lalu masukkan telur satu persatu sampai rata dan adonan menjadi halus dan licin.
  4. Masukkan adonan kedalam pipping bag.
  5. Semprotkan adonan ke loyang yang sudah dioles tiipis margarin, panggang kedalam oven yg sudah dipanaskan sampai matang dan kering tidak ada buih.
  6. Kocok whiping cream dan gila halus sampai kaku.
  7. Belah menjadi dua choux yang sudah matang dan dingin semprotkan ke dalam kulit choux lalu tutup.

It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. A true, classic cream puff is choux pastry filled with straight-up whipped cream, but I like making a pastry cream with whipped cream folded in to lighten it, kind of a hybrid between the two. It's a little sturdier and more substantial than plain whipped cream, and I think it tastes the best! A cream puff starts with choux (pronounced SHOE) pastry.

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Memasak bukan hanya tentang bahan, resep, dan masakan. Ini tentang memanfaatkan imajinasi, pemberdayaan, dan kreativitas.