Updated: Mar 25
It is definitely a myth that baking choux pastry is difficult. It’s a simple recipe as long as you abide by by ingredients and instructions. This recipe is adapted from Sally’s baking addiction.
1/2 cup unsalted butter
1/2 cup water
1/2 cup 2% or whole milk
1/4 tsp salt
2 tsp granulated sugar
1 cup all-purpose flour
4 large eggs beaten
Raspberry Creme recipe can be found over at Ontario Dairy’s Instagram (in their recipes highlight) https://instagram.com/ontariodairy?igshid=rhuc08coiz08
1. In a medium saucepan, combine butter, water, milk, salt and sugar. Make sure to melt the butter and bring the mixture to a simmer. Add in the flour and mix for 1 minute. 2. Remove the mixture and transfer into a large bowl, for a hand mixer or a stand mixer. Let the mixture cool to a lukewarm temperature. 3. Once cooled, add in the lightly beaten eggs in 4 increments and mix 30 seconds in between. Leave a tiny bit of egg behind. When the dough is ready, it will be shiny, thick and smooth. 4. Preheat oven to 400F. Line two baking trays with parchment paper and brush each paper with a very thin layer of water.
5. Transfer the dough into a piping bag and pipe 2 inch diameter rounds and leave 3 inches in between. *Option to brush each round with egg wash. 6. Bake at 400F for 20 minutes and then reduce heat to 350F and bake for 10 minutes. If you have two racks, the top one will be ready. Remove this rack and quickly move the bottom rack to the top. Bake for another 3-5 minutes until golden brown. 7. Remove and cool pastries. They can be stored in the fridge for 5 days or in the freezer for three months.