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

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal is a vegan alternative that binds well.

Preheat oven to high heat.

Put butter and water into a saucepan and stir over heat until melted.

Add flour and stir vigorously until it clumps together and forms a ball, then keep stirring for another minute.

Remove from heat and add eggs one at a time using an electric beater, mixing until the mixture comes together.

If you don't have a mixer, use a spoon to mix by hand.

Once the last egg is added, the mixture should be thick and gooey.

Place the mixture into a piping bag without a tip, using a vase to hold the bag open for easier filling.

Pipe small dollops onto a baking tray lined with non-stick baking paper for profiteroles or straight lines for eclairs, ensuring they are not too big.

Bake in the oven for approximately 20 minutes for profiteroles or 30 minutes or more for eclairs, depending on size.

Check if they are crisp on the outside and not soggy inside; if not, leave them in the oven for a few more minutes.

To make pastry cream, whisk together sugar and egg yolks until pale, then whisk in flour.

Heat milk in a saucepan until it just begins to boil, infusing with flavors like blueberry and rose tea, vanilla bean, or ginger if desired.

Pour a little hot milk over the egg yolks while whisking, then add more milk gradually, whisking continuously.

Return the mixture to the saucepan and stir over high heat until it thickens, keeping it stirred for about 3 minutes total to avoid a floury taste.

If using vanilla essence, add it now, or add cocoa powder and grated dark chocolate for chocolate pastry cream.

Spread the pastry cream in a large dish and cover with cling wrap to cool quickly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens