*Hello everyone! Today, I'm here to show you how to make choux pastry. With choux pastry, you can create delicious desserts like cream puffs, éclairs, and Paris-Brest. It's also one of my favorite pastry doughs. As demonstrated in the video, if you make a cookie dough (Craqueline), it will add a crunchy texture on top, making your choux even more delicious. If you have any questions, please feel free to leave a comment below. I'd love to share my tips with you! More choux pastry recipes I made... Green Tea Eclair https://youtu.be/fnadE4W48BM Chouquette https://youtu.be/vFytxWxUq1o Paris-brest https://youtu.be/VsOOs2fg79M Strawberry choux https://youtu.be/9RGOEJVxzkE 🍏 Instagram https://instagram.com/sundaybakingchannel 🍓 Subscribe https://bit.ly/2HJPNYe 🍒 Email sundaybakingchannel@gmail.com 🍑 Music https://www.epidemicsound.com/referral/m9neqf/ 00:00 Intro 00:10 Custard cream 02:43 Cookie dough 04:14 Choux 08:51 Finish Custard cream (Pastry cream) Milk 320g Vanilla bean paste or vanilla bean Egg yolk 80g Sugar 75g Corn starch 12g Flour 12g Butter 12g Cookie dough (Craqueline) Unsalted butter 50g Brown sugar 60g All purpose flour 60g Choux pastry Water 60g Milk 60g Unsalted butter 50g Salt 1g (1/4 tsp) Sugar 2g (1/2 tsp) All purpose flour 70g 2 Eggs 110g (Depends on the size of your egg you might need more than 2 eggs) Diplomat cream Pastry cream 400g Whipped heavy cream 100g *You need to whip the heavy cream until it is firm and cook the pastry cream until it is thick. Otherwise, your diplomat cream will be too loose. *Small size choux pastry: Diameter 3.5cm 25g of diplomat cream per one choux *Large size of chop pastry: Diameter 4.8cm 50g of diplomat cream per one choux *Baking time For a small size of choux pastry: Bake at 375F for about 15 minutes and bake at 350F for about 8 to 10 minutes For a large size of choux pastry: Bake at 375F for about 15 minutes and bake at 350F for about 12 to 15 minutes *Baking time can be different depends on your oven and the size of your choux pastry. *One more crucial tip for making choux pastry: do not open the oven door while the pastry is baking. You can open it towards the end. If you open the door during baking, your choux pastry may deflate.