Cream Puff/Choux pastry 奶油泡芙

The French are known for their incredible dessert and pastries.This Choux Pastry (also known as Pâte à Choux) is one of the French pastry desserts. It is pronounced “shoo pastry.”

These little treats are so easy to make and taste as good, The Choux pastry dough is easier than you think. Some recipes use all water instead of milk + water, but I find the combination yields a slightly softer and richer pastry. The choux pastry  exterior is golden and crisp, the centers are soft, light, and airy after baking.😘

Cream Puff/Choux pastry 奶油泡芙

Ingredients:

115g All-purpose flour

100g Milk

100g Water

20g Sourdough starter

4g   Salt

100g Unsalted butter

3     Eggs

Method:

1. Mix flour, water, milk and sourdough starter until combined. Rest for  3- 4 hours.
2. Add in  butter and salt into the flour mixture. Cook on low heat. Stir with a wooden spoon until a dough is formed and does not stick to the saucepan. Let cook for about 1-2 minutes to dry up the water a little bit.
3. Leave to cool for about 10 minutes. Beat in the eggs one at a time using the same wooden spoon until the mixture is well combined and sticky.
4. Scoop the dough into the pipping bag and squeeze and pipe the dough onto a greased baking sheet. When pipping the dough, use a clock-wise motion to form a small coil shape. Leave enough rooms in between each pastry.
5. Bake in a preheated oven at 200˚C for about 20 minutes, or until they turn golden brown. Remove from oven and serve warm.

Ingredients for Cream Filling and Garnish:

2 cups heavy whipping cream chilled

4 Tbsp granulated sugar

1 tsp vanilla extract

1 Tbsp powdered sugar to garnish

How to Make Whipped Cream:

1. In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a puff cream icing tip. 
2. Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.

Notes:

• You can omit the sourdough starter and replace it with 10g flour. 
• If without sourdough: Heat the butter with water and milk. Once the butter has melted, add in the flour and salt. Stir quickly until a dough is formed and does not stick to the saucepan. 
• You can store leftover filled pastries in the refrigerator for up to 3 days.
• You can store unfilled pastries at room temperature for 1 day, in the refrigerator for 5 days, or freeze for up to 3 months. Thaw in the refrigerator before filling and serving.

Happy baking!