I was trawling through my archives and noticed I blogged about these guyss f o u r times in the span of one year! Four times. Heh. These guys aren't so bad once you get to know them! I make these quite regularly at home and I think I've near perfected them. These shells are crisp when filled on the day but remain firm when stored in the fridge overnight. The best thing is that there are no more issues with the choux deflating! Hoorah!
I've written the recipe out just like the way I make them. Good luck in the kitchen!
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makes around 17-19 x 4-5cm (base) round diameter choux puffs
65g unsalted butter, cubed
60ml milk
60ml water
70g plain flour
pinch of sea salt
pinch of sea salt
2 large eggs (or 1 large egg & 2 large egg whites)
Preheat oven to 200 degrees fan forced. Line a large baking tray with non-stick baking paper. Weigh the flour and add a pinch of salt.
Melt the butter over low heat with milk and water in a small saucepan. When the butter is completely melted, bring to the boil. When the liquids are boiling and thoroughly combined, add the flour and salt and stir until it forms a smooth paste. Lower heat when dough comes together and stir until paste doesn't stick to the sides. Remove from heat and allow the paste to cool for 3-5 minutes before adding eggs.
Add a beaten egg and beat hard to incorporate. The paste will break up but mix hard to bring it together. Add the remaining egg and mix until it reaches the desired consistency*. Transfer to a piping bag fitted with a 15mm plain piping tip and pipe out 4-5cm diameter rounds with a 5cm space between each choux. If there are peaks on top of the paste, moisten your finger and press down on them gently.
Bake at 200 degrees celcius fan forced for 20 minutes and lower heat to 150 degrees celcius fan forced and continue to bake another 20 minutes. Choux should be golden brown and sound hollow when tapped. Turn off heat and let puffs sit for 20-30 minutes in the hot oven. Transfer to a wire rack to cool.
*I've made these various times and found that both paste consistencies I end up will puff up in the oven. I prefer it when the paste just hangs off the wooden spoon. The dough is still kind of firm, but can still be easily piped with a "peak" and holds its shape. However it is fine when the paste is soft enough to fall off the spoon. In this case the paste will spread out a little bit when piped.
And a final tip, before filling the choux with crème légère (mixture of crème pâtissière and whipped cream), crème pâtissière or sweetened whipped cream, pierce a small hole at the bottom / side of the choux with a 3mm piping tip and use that later to pipe the filling in. It will make it less messy. Otherwise, cut the choux in half and scoop in some of your favourite ice cream!
