All About Choux! Cream Puff Recipe | Choux Pastry made easy! | Cupcake Jemma Channel

hi everybody and welcome back to the cupcake gemma channel with me sally and to the crumbs and doilies kitchen here in soho and as promised i am going to show you guys how to make choux pastry we made some short crust pastry last week with our little cherry bakewell tarts and choux pastry is kind of the next step up it's what we use to make eclairs profiteroles like a crocom boosh crackland and it's really kind of easy but it can seem kind of scary because it all kind of happens at once but it's not scary you just need to know a few little tips and also it's so easy to make that if you make a batch and it goes wrong you can just make some more and that is you know practice makes perfect the first time i made choux pastry it didn't come out perfect but that's what this is all about and it is really fun so we're going to make cream puffs because that's kind of like the most basic thing we're just going to fill them with cream they're going to be absolutely delicious but i promise you with all these little tips you'll be making perfect choux pastry before you know so the first thing that we need to do is we're going to heat up some water with some butter some sugar and some salt so in this saucepan i've got 250 ml of just cold water i'm going to put in about half a tablespoon so a teaspoon and a half of sugar which is kind of optional i like to have a little bit of sweetness but you can also use you know choux pastry for savory things so you might want to skip that but i'd recommend sugar always obviously and then we're going to put in a quarter teaspoon of salt and then finally i've got 115 grams of butter here so unsalted and i've chopped it up so we're going to put that into the water and the first thing we're going to do is turn our hob onto a low heat because we want all of this to melt we want the sugar the salt to dissolve and we want the butter to melt so at this point don't let it boil and once the butter has completely melted you can gradually turn the temperature up because we do want to bring it to a boil but only just because if we have this boiling too much we're going to boil too much moisture out of it at this stage so once it comes to the boil like it is now we're going to take it off the heat and straight away we're going to dump in 135 grams of sifted plain or all-purpose flour and as soon as it hits the pan we're gonna stir it really really quickly with a wooden spoon it'll look a little bit kind of porridgey and lumpy to begin with but eventually it will come into a lovely smooth ball and that is the scary part over and it wasn't even that scary was it so once you've got a smooth dough we're going to put it back onto the heat we're going to heat it over a low medium heat you want to kind of hear it just about sizzling away and we're going to stir it all the time i like to do this actually with a spatula because you can just kind of get to the corners a lot better and we're going to keep stirring it for about three to five minutes and what we want to do here is dry it out a little bit we want to cook off some of that moisture and cook off some of the flour so when it's ready you'll kind of see that the dough is starting to stick to the bottom of the pan so it will make a little film on there and once it's there like i said you'll have this kind of film on the bottom here can you see that and also it will probably look a little bit drier than it was so less kind of shiny so now what we need to do is cool this down because the last thing we're going to be adding is eggs and we don't want to add the eggs right now because as you know they will just completely scramble so we're going to put this into a bowl of my stand mixer i'm actually going to spread it up the sides like this because what we want to do is cool it down and get rid of some of the steam you can see how much steam is coming out here so as our dough is cooling down this could take up to five minutes it doesn't need to be cold but it just needs to not be hot we can get our eggs ready now depending on a few things maybe how big your eggs are how much moisture we just cooked off when we cooked off our dough the amount of eggs we use can be somewhere between four and five okay and i know that sounds a little bit weird but trust me i will explain more later so what i like to do is start by cracking four eggs into a bowl and then we're gonna have egg number five on standby so this is standby egg he's got a very important job don't worry little guy you are important in this game and we're actually going to just whisk up these eggs just to break them up not to kind of whip or anything but i just like to add a little bit of an of the egg at a time so just whisking these together and i think by now our dough is probably at the right temperature so you can already see there's no steam actually coming off here and it feels warm to the touch but it's not hot so we're gonna start adding our eggs now i'm gonna do this in the stand mixer because i'm feeling a little bit lazy today but you can really really easily do this by hand you just want to add them a bit at a time and use a wooden spoon so we're going on our stand mixer here i'm going to put the stand mixer onto a low speed and i'm going to add the eggs a little bit at a time and once each addition has kind of combined we'll add the next bit it might look a little bit weird to begin with but gradually it will all start to come together now i'm just going to stop my mixer and have a little look at it and give it a bit of a scrape and you'll see as you add your egg it gets kind of shinier and glossier but i think it needs a tiny little bit more so i'm not going to add all of my egg just a last little splash and then we'll mix it through and hopefully we're there [Music] okay we are done there are three things to look for to know that your choux pastry is ready the first is the shine okay so you can see how lovely and shiny this looks the second is the v test so i'm going to take my paddle or you can do this with a spatula i'm going to dunk it in the mixture i'm going to pull it out and there we go can you see it's holding this v-shape and lastly the last little trick you can do to make sure that our mixture is not too runny is to take your finger and we're going to draw a trench and if it holds its sides it is ready and now the best thing about choux pastry other than that it's really delicious to eat is that once you've got it to this stage you can actually leave it for up to two days in the fridge just wrapped really really well um but i'm going to use mine now because i want to eat cream puffs now and i want to show you how to do it so i'm just going to have a little tidy up and put my pastry into a piping bag now i fitted my piping bag with a fairly small round tip here but you can use a large one if you like to that just means you're going to have larger puffs which is no bad thing i personally just like them to be a little bit smaller so we're going to pipe them out onto a baking sheet so i have lined my baking sheet with some greaseproof paper and i'm actually just like secured it with these magnets but that's because our ovens here are absolutely insane and we're going to pipe out little blobs now you want to try and pipe out the neatest smoothest little blob you can so first tip is to have your piping bag vertical vertical vertical that's the one and we're gonna hold it just above the baking tray and we're gonna start squeezing it out as a nice big blob and as we get to the end we're gonna flick it off like this got it if you find that when you pipe them out they've got little tips don't worry i'll show you how to fix that in a minute but let's just pipe out all of our cream puffs [Music] so [Music] so if you have leftover mixture i would actually recommend covering the ends in cling film or sealing them up put it in the fridge and so that you can bake one tray at a time particularly with a home oven putting two trays of these in can throw things off a little bit because what we really don't want to do is open the oven before they have baked so what i'm gonna do first before we put them in the oven is with these little tips like i mentioned like if you've got quite spiky ones it's not a problem just dip your finger lightly in some cold water and just dab down your little tips like so [Music] and now these are ready for the oven but my final little tip here which is not essential right you do not need to go out and buy yourself a little spritzy bottle if you don't have one but if you do fill it with cold water and we're just going to give these a little mist this is going to help create some steam and it is steam that is making our cream puffs puff up because we haven't put any kind of raising agent in there or anything we haven't whipped any butter to create air we are relying on steam so we're now going to put them in the oven it is preheated to 190 degrees c which is fan assisted which is really really hot but pastry needs to be hot right and we're going to put them in for 20 to 25 minutes to begin with so mine are quite little so these are going to take 20 minutes but if you've gone for a slightly bigger cream puff you might want to do 25 and after that time they've stopped growing and i'll show you what we're going to do then they're not going to be fully cooked but come back to me in 20 minutes [Music] okay so 20 minutes is up and as you can see my puffs are pretty puffy and at this stage they've kind of stopped growing so this is fine to take them out of the oven they're not completely baked though because what i want to do now is dry them out because there's nothing more sad than a soggy bit of choux pastry so my top tip here is to grab a skewer or something kind of pokey and i'm just gonna poke two holes in every single cream puff i'm kind of going in the crack so that you don't really see them that much and this is just going to help release some of that steam so that they can dry out and once i've done this they're going to go back in the oven for five to ten minutes until they've completely baked through and then we're going to turn the oven off open the door and let them cool down [Music] completely voila a tray of cooled cream puffs well actually that's such a lie they're not cream puffs they're just puffs but look they're lovely and even this is the color that you want gorgeous and golden and listen to this can you hear it i do it again they are so hollow and crisp and they're going to have inside actually let's cut one open and i'll show you the inside because this is pretty exciting looks pretty awesome right lovely and crispy all around the outside that is the perfect shell and we are going to fill it with some cream i'm just going to go for chantilly cream here but you can fill these with all sorts you could do it with a creme pat a creme de plumber a creme mussolin all the cremes but i'm going for cream i love chantilly cream in these because it's so light and it complements the crispy shell perfectly so all we're going to do is put in some double cream so thick cream or whipping cream probably called that where you are something really full fat and i'm gonna pop in a little bit of icing sugar and a splash of vanilla so again go to cupcake demo and get yours because this stuff is the best i'm just gonna pop about i don't know a quarter teaspoon in there and then gonna whip them up until it's a soft peak there we go now it's really important not to over whip your cream so if you feel a little bit nervous of doing that i'd recommend whisking it until you're almost there but it's a bit runny and then just finish it off with the spoon because it won't take much longer so i'm going to put mine into a piping bag with this lovely star nozzle we're going to chop the tops off our cream puffs fill them up give them a dusting with icing sugar and then i'm going to shove as many as i can in my mouth at once [Music] so [Music] [Applause] [Music] did you hear the crunch amazing they're so so simple and delicate and absolutely delicious they are the perfect place to start with cheap pastry so if you've not made it before and you've always wanted to but you've been a bit scared i hope that you're not scared now because hopefully that showed you just how easy it was and also they kind of are a little bit like knobbly bubbly and cracked and stuff that's just the nature of these little guys so if yours come out a little bit lopsided who really cares just shove them in your mouth and make some more no one will ever know i really hope you enjoyed that video and it's answered some of your questions i would love to make some more choux pastry treats with you so maybe some eclairs um if you want to see like a croquembouche then maybe we could make one of those um and have a party for one that'll be fun let me know in the comments box below what you guys want to see um sam and i will be back next week with another video for you guys we've got some other real great treats coming up as well as some simple things like i made myself some ice buns the other day because i just really really wanted one and they're so good and i just thought hang on on it this is baking i should show you guys to make them too so i'm going to try and get that on the channel and if you don't know what a nice bun is then i feel very sad for you because ice was the best thing ever anyway sam and i will be back soon have fun making these guys and head over to cupcakejammer.com to get all the treats and tools that you need to get you on your way to baking perfect delicious scrummy little treats i'm talking too much so there's only one thing for that [Music] [Applause] [Music] you

Channel: CupcakeJemma

Views: 150,038

Rating: 4.9731455 out of 5

Keywords: Cupcake, cupcake jemma, jemma, gemma, cupcakes, bake, baking, how to make, recipe, crumbs & doilies, baker, buttercream, cake, cakes, vanilla, chocolate, jemma wilson, crumbs and doilies, bakery, perfect, easy, home made, hand made, simple, fool proof, dessert, choux pastry, pastry, cream buns, chantilly cream, whipped cream, cream

Id: qdLPYtTv6IY

Length: 16min 36sec (996 seconds)

Published: Wed Feb 10 2021