Most of the pastries seem daunting when you look at them at a pastry shop. You kinda think wow, there is no way I could ever make it or there is no way I could make it that good.
But guess what? it’s a process. You try and keep trying and one day you hit the right spot. You read about it, research it and try your best to get the right technique.
I tries this recipe about three times with different variations. The third time it came out right so I made it a few more times just you know to make sure. Now I make it for brunch just like that.
The great thing about this pastry is that it lets you try out different combinations. When it is baked, it puffs up so the middle portion of the pastry has a large gap that can be filled with any filling of your choice. It could be lightly sweetened whipped cream or it could be some strawberry jam. You can totally go to town with the fillings.
For some more of my favorite dessert recipes see below
Choux Pastry with Lemon curd and drizzled with chocolate
- 1/4 Cup Whole Milk
- 1/4 Cup Water
- 4 1/2 Tbsp Butter unsalted
- 1/2 Cup Bread flour
- 1/4 tsp salt
- 4 Eggs seperated
- 1/2 Cup Lemon Curd see notes
- 6 oz White chocolate chips
- Sift the Bread flour and keep aside. Place parchment paper on a cookie sheet and preheat oven to 360 degrees Fahrenheit.
- In a medium sauce pan, add Milk, Water / Butter and Salt and place on medium heat.
- Heat while stirring occasionally to avoid clumps until Butter is fully melted. You will see the steam just starting to come out.
- Add the flour all at once and quickly stir.
- Continue stirring keeping the heat at medium for 2 more minutes. If you feel the mixture starting to burn, remove from heat for couple of seconds in between.
- There will be a film at the bottom of the pan. Leave it there.
- Remove the mixture and transfer to a stand mixer bowl. Let cool a bit.
- You can also use hand mixer for this process. If you are using stand mixer, use paddle attachment.
- Add three eggs but only one egg at a time. Let the Egg incorporate fully before adding another.
- Mix until you reach a smooth texture and the mixture feels heavy. The choux should fall from the spoon under its own weight.
- Fill the mixture in a large Pastry bag. Attach preferably open star tip. Do not use round tip. I haven’t had good results with round tip.
- Hold the Pastry bag straight up and pipe the Choux using two circular motions one on top of the other.
- Quickly release the pastry bag to stop piping.
- The first couple might get messed up while you get the hang of it but it’s a very easy process.
- Pipe 16 to 18 pastries of equal size. Remember they will puff up a bit.
- In a small bowl, whisk the remaining egg and gently brush the pastry with egg wash.
- Bake at 360°F (182°) for about 30-32 minutes. Check in about half ways and you will see that they have risen already.
- The pastry should be light brown when done. Bring out of the oven once done.
- Cut each pastry in half and fill with half a spoon of Lemon Curd.
- In a zip lock bag, add all the chocolate chips and microwave for first one minute and then more at the interval of 30 seconds each. Smush the chips in between heating to see if they are melted.
- Cut the bottom corner of the ziplock and drizzle the pastry with Chocolate.
- Best served and eaten warm with a cup of coffee.