Name: Pate a choux recipe by Bency Koshy at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: For the choux pastry- 1/2 cup water; 1/2 cup milk; 8tbsp room temp butter; 1 tsp salt; 2 tsp sugar; 1 cup all purpose flour; 5 eggs; icing sugar for dusting; For the filling. 1 large sweet mango pureed,; 1 cup home made or store bought vanilla custard( optional); 1 1/2 cup - whipped cream; 1 tsp - vanilla extract; 200 grams cream cheese

ABOUT Pate a choux RECIPE

Celebration of Choux pastry or Pate A Choux!!!! French pastries excite me because of its high sophistication, attention to minute details, challenging techniques, the most exquisite finished look and they taste like a slice of heaven!!!! If there is one place on earth i wish to live is France with its indulgent desserts and the elegant patisserie. here is my slice of heaven :) Swan puffs, Eclairs and Profiteroles filled with luscious Mango Bavarian cream cheese filling garnished with edible basil flowers!!!

Ingredients Serving: 10

For the choux pastry- 1/2 cup water
1/2 cup milk
8tbsp room temp butter
1 tsp salt
2 tsp sugar
1 cup all purpose flour
5 eggs
icing sugar for dusting
For the filling. 1 large sweet mango pureed,
1 cup home made or store bought vanilla custard( optional)
1 1/2 cup - whipped cream
1 tsp - vanilla extract
200 grams cream cheese

Instructions

Preheat your oven to 190 degree C. Boil milk, water, salt, sugar and butter. Take off heat and add sifted flour whisking all the time. Put it back on heat and mix till the dough comes to one round ball which will approx take 5 to 10 minutes.
It is just a process to cook the flour. take off heat and cool it down. Add the eggs one by one incorporating it with the flour mixture. Finally what you get is a lovely shiny dough which falls with the slightest resistance.
Put the mixture into piping bags with star nozzle or round nozzle depending on what shape you want to make. Round shapes for profiteroles, long cylindrical shapes for eclair or swan body shape for the swans.
Also reserve some dough to make the swan heads. For the heads the temperature needs to brought down to 176 degree C for about 10 to 12 minutes.
The choux needs to bake for about 25 to 30 minutes depending on the size or till its golden outside. The inside will be hollow and the bottom has a good crust. Cool it down completely before filling.
The filling is quite easy as u bring together the mango puree, the custard, cream cheese, vanilla and whipped cream. Make holes in the pastry and fill with the cream. All good to go.

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