Choux Pastry & 6 Recipes - Digital Download Unlock the secrets to perfect choux pastry with this easy-to-follow lesson and recipe collection. This digital guide includes a step-by-step tutorial for making a basic pâte à choux, plus 6 more delicious recipes to take your baking to the next level. Whether you're a beginner or a seasoned baker, this collection will help you master choux pastry and create impressive treats at home. What You’ll Get: A clear, step-by-step lesson on how to make the perfect pâte à choux. 6 additional recipes that show you how to transform your choux pastry into delicious creations like cream puffs, éclairs, and more. Tips and tricks for success, from mixing the dough to baking and filling your pastries. Perfect for anyone who loves to bake, this collection will give you the confidence to create beautiful and tasty choux pastries for any occasion. Instant Download - After purchase, you’ll receive a beautifully designed PDF file, easy to view on any device or print for use in your kitchen. Note: This is a digital product. No physical item will be shipped. Handcrafted with Care: Every digital item in my shop is lovingly created by me, ensuring you receive unique and high-quality designs crafted with passion and attention to detail. Explore More: Don't miss out on our other digital offerings! From gardening guides and bird ebooks to a variety of printable recipes, there's something for everyone at Vivid Roots Digital. Browse my shop for more fantastic resources to enhance your hobbies and home. Please Note: Due to the nature of digital products, all sales are final and refunds cannot be provided. Your purchased items will be available for immediate download in your Etsy account’s purchase section, so you can start enjoying your new digital creations right away!
Recipe video above. Crispy light-as-air pastry balls filled with custard or cream and topped with chocolate. There are few things in life as delightful as biting into one of these! Terrific lighter / finger food option for dessert. Bonus: people are always impressed when you bring these to gatherings - but they're pretty straightforward!
These cream puffs are really easier to make than they look. Just follow these easy steps and you WILL get amazing cream puffs.
Success today in the test kitchen Making LCHF -FauxChouxPastry. Fooled The Lads.
Light and airy classic cream puffs made with an easy gluten-free choux pastry baked into crisp puffs and filled with vanilla cream. An impressive, but easy dessert for entertaining! Use the choux pastry to make gluten-free cream puffs, eclairs, or profiteroles!
Create a French food feast with these Bastille Day recipes, from Bastille Day desserts to classic French dishes like cassoulet and steak frites.
A classic and foolproof recipe for Profiteroles served with a vanilla pastry cream or custard, and drizzled with a decadent chocolate ganache. Recipe with step-by-step photos.
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. Definitely give it a try.
This Berries and Cream Craquelin Profiteroles recipe is a little bite of heaven that features a perfect choux pastry with a delicate layer of cookie dough on top.
This profiteroles recipe fills deliciously crisp French choux pastry shells with homemade vanilla cream and tops them with chocolate ganache for a bakery-quality treat. You can also fill the pâte à choux with sweetened whipped cream and dust them with powdered sugar to make classic cream puffs!
This profiteroles recipe fills deliciously crisp French choux pastry shells with homemade vanilla cream and tops them with chocolate ganache for a bakery-quality treat. You can also fill the pâte à choux with sweetened whipped cream and dust them with powdered sugar to make classic cream puffs!
Ces choux sont composés d'une ganache montée vanille, d'un coeur coulant framboise et de craquelin. Ingrédients : Craquelin :- 35 gr beurre pommade- 45 gr cassonade- 45 gr farine- colorant rougePâte à choux :- 100 gr d'eau- 100 gr lait- 90 gr beurre- 2 gr sel- 2 gr sucre- 100 gr farine- 200 gr d'oeufsGanache montée vanille :- 200 gr chocolat blanc- 200 gr crème liquide entière- sucre vanillé La Pateliere- gousse de vanilleCoeur framboise :- coulis de framboise- Pour la pâte à choux, préchauff
These cream puffs may be petite but they are still absolutely delicious, nonetheless! These perfectly little puffed pastries are filled with a silky Vanilla Bean Crème Diplomat, which is pastry cream that is lightened with whipped cream, and are topped with an easy chocolate glaze!
These Vanilla Bean Cream Puffs or Vanilla Bean Choux au Craquelin are the perfect dessert. Crispy cream puffs are topped with a layer of craquelin and filled with a simple Vanilla Bean diplomat cream.
This profiterole hides a whole roasted hazelnut wrapped by gianduja mousseline cream, covered with a crunchy crumble topping and then a layer of milk chocolate and pieces of nuts on top.
These cream puffs are made with a classic French choux pastry dough and filled with sweet vanilla pastry cream.
I’ve got some exciting news. I just filmed my FIRST cooking tutorial for YouTube (see below). These praline creme puffs do have a lot of elements, and I’m so happy that these actually t…
Raspberry cream puffs from scratch. A small batch recipe that yields 10-12 choux pastry puffs filled with raspberry cream.
Hey, greedy people, I am a big fan of kawaii food, I love creativity, I love everything that is CUTE. 2 years ago, I discovered Sweet Essence's account after my long walks on instagram to provide you with beautiful creations on my instagram, I fell from this account which offers creations too cute and easy to reproduce. So far I am still impressed by the creativity of this young girl who lives in Melbourne. I had sent her an email so that she could share her recipe for these pandas cream puff, she sent it to me without hesitation, it's one of her creations that I have shared several times on my instagram page which is always very successful with each publication of which I am the most fan and the recipe is often requested in comments. Pandas cream puff recipe by Sweet Essence (makes around 12 puffs) For the Choux: Milk- 70 g Water- 70 g Unsalted butter- 60 g Salt - a pinch Caster sugar- 3g Cake flour -85 g 2-3 Large eggs (room temperature) You would need: Steps: Preheat the oven to 200°c and prepare a baking tray lined with baking paper. Sift the flour. Then combine the milk, water, unsalted butter, salt and sugar into a saucepan and bring to a boil over low heat. When the mixture bubbles, add in the sifted flour at once and stir quickly with a wooden spatula until it forms into a lump of dough. Mix for a further 1-2 minutes until a thin film forms at the bottom of the pan. Place the dough into a mixing bowl and leave to cool slightly. While the dough is cooling, beat 2 eggs in a small bowl. When the dough is slightly warm, gradually add the beaten egg little by little, mixing using a wooden spatula with each addition, until the batter is smooth and glossy. When a spoonful of batter is lifted, the batter left on the spoon should form a triangle shape as it drops back into the bowl after 3-4 seconds. If not, add more beaten egg until it reaches this consistency. Place the batter into a piping bag fitted with a large round tip. Pipe 7cm rounds onto the baking tray, leaving about 5 cm between each one as they will expand in the oven. Dip a finger in cold water and smooth any irregularities on the surface of the batter. This will ensure the choux will have a uniform shape once baked. Brush each round with leftover beaten egg and sprinkle with diced almonds if desired. Place the choux in the oven, turn down the heat to 190°c and bake for 25 minutes. Then turn down the heat again to 170°c and bake for a further 20 minutes until golden brown. Be sure not to open the oven door when they are baking so they don’t shrink! Once they are done, leave them on a cooling rack to cool. For the Creme Patissiere Milk- 400ml Vanilla essence- 1 tsp Egg yolks- 4 Caster sugar- 80g Cake flour- 2 tbsp Cornstarch- 2 tbsp Whipping cream- 100ml Beat the egg yolks and sugar in a bowl with a whisk until white and fluffy. Sift in the cake flour and cornstarch and stir until combined. Meanwhile, bring a pot of milk to a boil over low heat and add the vanilla essence. While stirring, slowly add the ⅓ of the hot milk into the egg yolk mixture. Strain the mixture and transfer back into the pot of milk. On low heat, whisk the mixture until it begins to thicken. Place the mixture into a container, cover the surface with plastic wrap and cool in the fridge. When the creme patissiere has cooled, Whip the cream and sugar together until soft peaks form. Fold the whipped cream into the creme patissiere and transfer into a piping bag fitted with a round tip. Panda cream puff tutorial by Tasty For the Decoration: Whipping cream- 200ml Caster Sugar- 2 tbsp Powdered Sugar (as desired) Dark chocolate melts (as needed) Melt the dark chocolate in a bowl over a pot of hot water and transfer to a piping bag. On a tray lined with baking paper, pipe the panda eyes, ears and snout for each cream puff. Use a toothpick to correct any mistakes and place in the freezer until set. Beat the whipping cream and caster sugar in a bowl until soft peaks form. Transfer the cream into a piping bag fitted with a large round nozzle. To assemble: Slice the tops of the choux off lengthways (save the tops!). Fill the shell with creme patissiere and then pipe a round of whipped cream on top that resembles the panda head. Using a toothpick, place the chocolate face parts and ears carefully onto the cream and replace the choux tops onto the pandas. Dust with icing sugar (carefully not to cover the faces) and enjoy! To Share with our your picture of this recipe with the hastag #amourducake Find michelle on instagram: https://www.instagram.com/sweet_essence_/ Join us on Instagram: https://www.instagram.com/amourducake/
Cream puffs make me giddy. As I was sitting at my kitchen table eating one yesterday, I actually started laughing with joy.
This delicious party-friendly recipe makes 12 éclairs and 36 profiteroles, along with enough Chocolate Glaze and Sugar Glaze to coat them!
Light and airy choux pastry buns filled with crème pâtissière and smothered in warm chocolate sauce. Simple enough for a treat after a family dinner, elegant enough for a dinner party dessert! When I think profiteroles I think dessert at my nan's house, so they bring up lots of good childhood memories. Even without
Learn the basics for the classic puff pastry dessert called profiterole.
My favourite recipe is chocolate-filled choux au craquelin because the cracked top helps them rise evenly and gives them a crispy finish.
Light and airy classic cream puffs made with an easy gluten-free choux pastry baked into crisp puffs and filled with vanilla cream. An impressive, but easy dessert for entertaining! Use the choux pastry to make gluten-free cream puffs, eclairs, or profiteroles!
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With only 5 ingredients and 15 minute prep time, choux pastry (pâte à choux) is a simple pastry dough for making cream puffs, eclairs, and profiteroles!
A classic French pastry made out of a dough known as choux which is hollow on the inside (and light as a cloud), filled with vanilla bean pastry cream and topped with rich chocolate ganache. Sinful, yes, but dainty enough to enjoy one or two without inducing too much guilt.
