Choux Pastry
- Soomaali
- Bur Shuu
- Français
- Pâte à Choux
- العربية
- عجينة الشو
By Leila & Abdullahi · ·
We owe this recipe to Jacques Pepin, one of our all-time favourite chefs. We were enamored by his “Swimming swans in raspberry sauce with a caramel cage”. Who wouldn’t be?
Our first attempt at making choux pastry was a few years ago when we were hosting an iftar party at our home. We did not attempt to make the swans but the eclairs and profiteroles were a hit with our guests. Luckily for us, none of our guests had tasted freshly baked choux pastry before. The pastry starts to soften as soon as it is filled, and the longer it sits, the soggier it becomes. This explains why our choux pastry tasted so fresh and puffy.
This is one post that both of us thoroughly enjoyed and had a lot of fun with all the different variations that we present to you. We still had several other ideas we wanted to share, but we had to stop somewhere. We hope this post excites you and gets you motivated to try it out. Have fun!
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Choux Pastry
Method
Tap a step to mark it done.
Steps for preparing the choux pastry Boil the milk, sugar, salt and butter, using medium heat. Take off the heat when it comes to a boil.
Put the flour in, all at once, and mix vigorously.
Place back on the heat. Use medium heat to dry the dough for two minutes.
Let the dough cool down for 10 minutes. Add the eggs one at a time (beat the eggs if you wish).
Mix until well combined.
Use two spoons to shape into round mounds, or a piping bag to make different shapes (profiteroles, eclairs, swans…)
Brush with egg wash for a nicer colour.
Use powdered sugar for the grooved ones since the brush will flatten them.
Bake at 370°F/188°C for 40 minutes. Do not open the oven door during baking or they will deflate.
The dough before the addition of eggs Use four eggs The dough Ready for baking Choux Pastry Choux Pastry Choux Pastry Choux Pastry Eclair with pastry cream & chocolate ganache Fill the eclair with pastry cream.
Dip in chocolate ganache.
Dust cocoa powder on one end
Dust icing sugar on the other end
Comments
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Mashallah! C’est génial ! I never new that you can make it savory. And the swans are killers !
Thank you for stopping by and leaving a comment.
Salam o 3alekom
I was just wondering is it pastery cream in the swan choux pastery?
Would love to get an answer, love ur page btw keep up the good work
MashAllah 3alekom
Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
We used whipping cream for the swans. Thank you so much for your kind comment.
Thank you very much brother,sister you guys make me a good
cook,mashallah,I will try this recipe so thanks.
We are happy we could help. Let us know how you like it.
walaal waan idin salaamay salaamu laahi caleek waxaan donaan adinkoo aad umahad san crossantskan oo latarjumay mahad sanid youtube.com/watch?v=x69jR0BrgNE
Waa ku mahadsan tahay salaanta wacan. Hadduu Eebbe idmo waan soo gelin doonnaa sida korosaanka loo sameeyo.
mashallah, maxaa ka qurux badan cunadaan inee macaantahayna shaki kuma jiro maxaa yeelay somaalida horey waxe utiri “waxii aragooda kudeeqa ayaa uuntoodana ku deeqdaa” ajar iyo xasanaad rabi ha idiin siiyo aduunkana qeer u dhami aqirana janadii fardowsa ayaa rabi idinka baryay.
Aamiin walaal. Aad iyo ayaad ayaan ugu riyaaqnay faalladaada iyo ducadaada. Mahadsanid walaal.