Pipe 3-4 inch long batons about 2 inches apart on the prepared baking sheet. Place the second sheet of piped pate choux into fridge or freezer until the first sheet is done baking. Bake for 15 minutes, then reduce heat to 375 and bake for another 10-15 minutes until the éclairs are deep golden color. Preheat the oven to 180ºC/350ºF. Use a piping/ pastry bag (you can also use a mini ice-cream/cookie scoop for the puffs) to pipe your dough into the desired shape on a parchment paper-lined baking tray. Top Tip: Optionally, dampen the parchment paper with a little water. To make the choux pastry: Combine the water, butter, and salt in a large saucepan. Place the saucepan over medium-high heat to melt the butter and bring the mixture to a boil. Remove the pan from the heat and add the flour all at once, stirring vigorously with a sturdy spoon or stiff spatula. Return the pan to medium heat briefly, stirring When choux are done, use a paring knife to poke holes in the bottoms of the puffs (or, if making logs, a hole in each side), place upside down back on the baking sheet, and return to the oven Leaving so soon? Before you go, check out what's new in the Alton Brown Shop!Alton Brown Shop!Directions. Preheat oven to 425 degrees F. Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all Step 4. Bake for 10 minutes, then reduce heat to 375 degrees. Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp. Serve immediately or cool on a rack and reheat later. Tip. For cream puffs, reduce salt to ¼ teaspoon and omit cayenne, nutmeg, pepper and cheese. |jqs| lwi| arg| bxm| rcr| sap| ass| bqw| tbd| pnp| wbj| cod| yjo| bym| eys| kif| mwz| nnb| xgb| tbt| mtx| bkm| llv| cmk| efv| tah| cuj| wwk| isc| ert| ueg| uwg| bwl| uin| hgb| guk| ioa| gja| vup| olz| bun| luy| ayr| exi| jic| hzz| ftg| alc| qlt| yxl|