It is French cuisine dough that used to make classic profiteroles, eclairs, craquelinand etc. I would be honest its may be tricky but if you follow my recipe in here you will just fine and end up with a perfect choux pastry. So let’s go for it.
|Total Time||Cook Time||Bake Time|
|50 minutes||20 minutes||30 minutes|
Choux Pastry for 12 puffs
To get perfect dough weighting the exact amount of ingredients is really matters. Even though standard recipe call its ratio 2:1:1:2 of water, butter, flour and eggs, trust me this works just right. If you can use bread flour instead of all-purpose flour, then puffs will be sturdier, and hold their shape even better.
Choux pastry has a unique way of preparing, which is it requires the dough to be cooked first. I prefer you to have heavy bottom pan for cooking the dough or it may burn.
Creamy fish puff is made from choux pastry. In previous article I show you how to make it now we can turn those shells in to delicious creamy fish puff. Very easy, simple ingredients can most importantly quickly we can prepare them.
Yes you can use store bought choux pastry cases if you are in a hurry or whatever reasons. But to me they are almost always dry and tasteless. So why bother just make the deal to have them in home.
Prepare Time: 20 minutes
Servings for 12 puffs
You can either use chicken or prawn or whatever you like instead of fish. Very yummy simple food yet those two can full your empty stomach. Make puffs smaller using teaspoon of choux pastry to have one bite size snack. It will be amazing finger food idea that amaze your guests, family or friends. I got really good comments I hope you will make them and enjoy in upcoming festival season.