Oooooh my god how I just love choux pastry!! There is nothing like it with the airy, crunchy pastry with a lovely filling or just as it is..!
Choux paste
Milk 150g
Water 225g
Butter 180g
Sugar 8g
Salt 6g
Flour white 280g
Egg whole and lightly mixed 375g (approx 7.5 whole eggs)
Bring milk, water, butter, sugar and salt to a boil in a pot. Add the flour and cook while using a big wooden spoon etc. until dry. When the dough starts sticking to the pan its done. Put in a mixing bowl and start mixing on a medium speed while adding the eggs slowly.
Let it cool down to room temperature before piping. Use a template for piping what size you like. (Option: Place craqueline on top before) baking in deck oven 180c up and 160c. If you are using a home oven or convection you bake it in 170c. DO NOT OPEN OVEN WHILE BAKING this will cause that your choux won't get that nice whole inside with the crispy/soft edges.
Craqueline
Butter 150g
Flour 185g
Sugar 185g
Mix together smooth and sheet. Cut out size according to your piped choux and freeze before placing on top of your piped choux and bake.
Let cool down and freeze with any Chantilly, caramel, cream, chocolate etc... Non-filled ones can be freeze for 1 month and filled ones I recommend to freeze maximum for 2 weeks.
Good luck!
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