Choux Puff Recipe

Choux puff is one of my favorite foods. So far, I often eat it when I can get a snack. I want to make it sometimes too.

Even though it looks a bit complicated, it turns out that if you do it, it's finished hehe

Ingredients

Choux Puff :

150 gr all purpose flour

150 cc of Water

100 cc Liquid Milk

100 gr Butter

4 Medium Eggs

Ingredients Vanilla Fla

500 ml liquid milk

2 egg yolks

80 gr granulated sugar

60 gr cornstarch

1 tsp vanilla

1 tbsp margarine

How to Make Choux

Step 1

1. Preheat the oven to 200 degrees

2. Heat water, milk, butter, salt and sugar until it starts to foam, then remove from heat

3. Add the flour and stir quickly with a wooden spatula until smooth then reheat while continuing to stir over low heat until really smooth

4. Wait for the steam to disappear, add the eggs one by one while mixing at low speed just until mixed well.

5. Put it in a piping bag, pipe it into a greased baking dish, bake at 200 degrees for the first 20 minutes then lower it to 180 degrees

How to make Vla Vanilla:

Mix all the ingredients except margarine, cook until it explodes, then add the margarine, stir until it melts and mixes well. Turn off the heat. Wait until it's at room temperature then put it in a piping bag ready to be filled.

Tips for making choux puff

1. The key to perfect soes is if the inside is hollow and the body remains sturdy even at room temperature. Make sure the oven temperature is high when the dough enters the oven 200-210 degrees

Here the soes cake first made a cavity for itself

2. Don't open the oven lid, big NO... because sudden temperature changes can make the choux flat.

3. After the choux puff have risen to perfect height and are browned, then lower the temperature to around 180 degrees. What's the goal? So that the choux dry perfectly and have a sturdy body first

4. If you want it to be really sturdy, you can use full high protein flour, the volume can be higher too, if it's full medium protein, the results will be softer. If I like a mixture of both, that's up to your taste.

5. It's best to use 4 medium sized eggs, not too big so the mixture doesn't become runny and add the eggs one by one, beat until just mixed well.

If the measurements are right, the steps are clear, the process is careful, it will definitely be successful, happy baking.