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Classikool 1kg Choux Pastry Easy Mix Just Add Water for Buns, Eclairs, and Profiteroles

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You opened the oven door mid-baking or took them out too soon. Do not open the oven door and allow the pastries to cook in the oven. The door shut or slightly open. Pastries did not puff. And because it is exposed to heat directly, the egg whites tend to set faster and can resist the pressure from evaporation. Oven Temperature

Of course, it can change from recipe to recipe; eclairs being long and having more exterior surface will benefit from a high temperature for the entire duration of the baking process. Frying and poaching the choux Absolutely. The choux pastry can be made two days ahead of time. Just simply keep covered until ready to use. If you are a beginner, start with profiteroles or cream puffs. They are easier and more forgiving to make. Then you can graduate to eclairs, and then even try your hand at these addictively delicious craquelins!As I said above, there are several top tips for preparing this dough perfectly every time. Rather than overwhelming you with them all upfront, I’ve included comprehensive (or as much as I know, anyway) step-by-step instructions with all the tips included as you go.

And let me make this very clear… DO NOT OPEN THE OVEN DOOR WHILE BAKING! Did the all caps make my point? Opening the oven door will cause your shells to collapse before they have had a chance to set up. So keep it closed. Do the dishes instead why don’t you? You know you haven’t yet 😉

There is some debate about whether or not the dough should be cooled down before adding the eggs. Some claim it is an unnecessary step. I prefer to err on the side of caution and cool the dough. I really don’t want to end up with scrambled eggs in my choux pastry.

If you find that instead of hollow crisp puffed up beauties your choux pastry has fallen flat and deflated. Here’s why: At its most basic, pastry is a combination of flour, fat and water. These simple ingredients come together to form a soft, pliable dough that can be used in many different ways. There are lots of different kinds of pastry; shortcrust, puff, dessert, choux, filo, and hot water crust. They all have their uses in modern-day cooking. An enzyme called amylase in the starches tends to disturb them and break their structure. At a temperature of 170F 76C, the enzyme is inactivated. So if you want to use a conventional setting, I’d say start with 190°C then reduce it to 170°C when the choux have risen and look set. Some recipes suggest using the same temperature of 180°C during the whole baking process. But personally, this didn’t work at all in my oven. My choux pastry did not rise properly. I hope you are ready for this month’s theme because we will be covering choux pastry! Are you as excited as I am?! This is probably one of my favorite things to bake, although it has also caused me a lot of frustration. But the important thing is to persist, because mastering choux pastry will open the door to so many incredible desserts.You overcooked the panade, and as a result, the starches coagulated, and a lot of the moisture evaporated. Use a thermometer or pay attention to cook it only for a short time. Add The Flour All At Once. When you add the flour, you want to add it all at once with the pan off the heat then stir with a wooden spoon until it leaves a film onto the walls of the saucepan. Just go for it! 🙂 Even if you get it wrong, they are still going to taste delicious! It’s really quite easy to get PERFECT results even on your first try! Just read the 100s of comments I’ve received below from my readers who tried it for the first time and nailed it! 🙂 Bread flour does result in profiteroles and eclair shells that are more sturdy, and hold their shape better. So for that reason I prefer using bread flour to make my eclairs. Pidy is known for consistently delivering exceptional flavours, and when it came to producing a new frozen product for their already widely loved and recognised premium range, there was no exception. Using a high-quality recipe made with free-range eggs and pure butter, it’s streamlined elegance comes from the slow baking process, making it even easier to fill. With a softer and moister texture than ambient alternatives, Trendy Éclairs have a radiant golden glow that effortlessly pleases customers pre bite!

Unlike other methods of stabilising cream (cornflour/cornstarch, gelatin, pudding mix), using mascarpone will not alter the flavour or mouthfeel of the whipped cream. A brilliant, thoroughly-tested discovery by – yep, you guessed, it, superstar French Pastry Chef J-Po! Now add the eggs a little at a time and beat well between each addition. You should end up with a golden, glossy paste. Your choux pastry is now ready to use. Once piped, you can go ahead and bake them. When you are ready to bake them, bake them in a pre-heated oven at 400°F for 20 minutes, then reduce the temperature to 300°F and bake them for about 10-15 minutes until golden brown.The type of fat used is dependent on which recipe you’re following. Puff pastry should be made with all butter, but savoury shortcrust is traditionally made with a mixture of butter and pure lard. Although you can replace the lard with vegetable shortening if you prefer. Bake the pastry in the oven until light golden brown and crispy. For me, this takes around 26 minutes for the profiteroles and 28 minutes for the eclairs. Make sure to NEVER open the oven door during the baking process, or you will release the steam inside and cause the dough to collapse. Because when you added water to cook the dough previously, how much water gets evaporated during the cooking process can vary a lot. How you measured the water, what saucepan you used to cook the dough, how long you cooked the dough can all have an impact on how much water is left in the dough. Salt: used for flavor and color. And according to Suas 1, it also “helps to bind the water to the paste and makes smoother dough”. The salt should easily dissolve in the mixture so avoid using coarse salt. Make the peanut butter mousse: Using a handheld or stand mixer fitted with a whisk attachment, beat heavy cream on medium-high speed until soft peaks form, about 3 minutes. Temporarily transfer to another mixing bowl. Using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on medium-high speed until creamy and smooth. Add the confectioners’ sugar, vanilla extract, and peanut butter then beat on medium-high speed until combined and creamy. Using a rubber spatula, fold in the whipped cream until combined. Taste. Stir in a pinch of salt, if desired. Transfer mousse to a piping bag ( reusable or disposable) fitted with a small-ish round or open star piping tip. I suggest Wilton piping round tip 12, which is wide enough for the mousse to pipe out, but you can still nudge it inside the eclair. Set aside as you make the ganache.

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