Classic Puffs Recipe (3 Ways) by Chef Shaun 🇹🇹 Foodie Nation
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- Опубликовано: 29 фев 2024
- Pâte à choux, also known as choux pastry, is a versatile pastry dough with French origins. The term “choux” means cabbage in French, and the pastry earned its name due to its resemblance to small cabbages when baked. One distinctive characteristic of pâte à choux is its high moisture content, which creates steam during baking, causing the pastry to puff up and form a hollow center.
Pâte à choux is the foundation for various classic French pastries, including éclairs and cream puffs. Its light and airy texture makes it a popular choice for both sweet and savory applications in the culinary world.
Yield- 20 Large Puffs
Ingredients
Cheese- 8 oz
Onion- 1/8 cup.
Pimento- ¼ cup.
Pepper Sauce- to taste
White Pepper- ¼ tsp
Mayonnaise- ½ cup
Mustard- 1 tsp
Evaporated Milk- 1/8 cup.
Chicken Breast- 1 lb.
Salt- 1 tsp
Black Pepper- ¼ tsp
Onion Powder- ½ tsp
Garlic powder- ½ tsp
Paprika- ½ tsp
Pepper Sauce- ½ tsp
Celery- ¼ cup
Mayonnaise- ½ cup
Tuna in Water- 1 lb.
Salted Butter- 2 tbsp.
Pepper Sauce- 1 tsp or to taste.
Salt- 1 ½ tsp
Black Pepper- ½ tsp
Pimento- ¼ cup.
Onion- ¾ cup.
Mayonnaise- 1 cup.
Margarine- 8 oz
Water- 2 cups
Salt- ½ tsp
All Purpose Flour- 2 ¼ cups (sifted)
Large Eggs- 8
Method
1. Make fillings as illustrated in our tutorial video.
2. Grease sheet & apply parchment paper to your ½ sized baking sheet for puffs.
3. Preheat oven to 375F.
4. Add margarine, water & salt to saucepan over medium heat, stirring occasionally using a spatula or wooden spoon.
5. Water simmering is your sign to switch off.
6. Remove from heat.
7. Add flour.
8. Once well mixed, return to medium heat and cook for 1 to 3 minutes.
9. Transfer to a bowl and allow to cool while you prepare your mixer.
10. Lightly beat eggs.
11. Add eggs one at a time.
12. Fill piping bag.
13. Pipe onto sheet.
14. Bake for 30 to 40 minutes.
15. Allow to cool before filling.
16. Store unfilled in an airtight container in the freezer for long-term use.
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#FoodieNation #TrinidadandTobago #Caribbean #TriniFood #Puff #Pastry #Bakery 
Хобби
Chef, I’m reporting that the recipe was on point. I made 20 puffs, first attempt with cheese (my favourite) and Brunswick tuna. They were delicious as per your guidance. Happy Good Friday and Easter Holiday. Blessings and thanks again from this student.
Wow, Puffs looks lovely, thanks for recipe, I will try making some. love from Georgetown guyana 🇬🇾 🙏🥰❤️
😊😊😊😊😊😊😊😊
I’m calling you “Cool Hands”. Excellent and very instructive tricks. Kudos to the Chef and family tradition. I’ll try it out this weekend. Blessings
Thank you so much for that recipe. I love puffs, and I alway’s wanted to know how to make it. But anyone I ask how to make it, they will always give me a I don’t know how to make puffs. So looking at things on You Tube I saw you, and you have made me so very happy. Thank you again, because now I have your recipe. 👍🏽👍🏽👍🏽☮️❤️🇹🇹
Thank you!"" Trini. I was taught a diffent way. A longer process. This is so much better.
A classic in christenings and parties
Full marks Shaun 👌👌👌
When I was little and we went to family events they would serve cheese puffs, and i LOVED them, thank goodness i can make them now so we don't have to only get 1 or 2 😂😂
Haven't eaten those in over 40yrs and this year, 2024, I'll be 53! 😏
ALL THE WAY FROM SOUTH AFICA
..Kudos to you on a great puff recipe. Thanks for always bringing good content.
Our pleasure!
That looks delicious 😋
Thank you Shaun for this recipe 😊. Im excited to try it hopefully this weekend once I get all of the ingredients. This will be my first attempt but your directions are on point so I'll do well.
Oh my God chef Shaun I was just craving those Puffs right now😢
Too bad you're all the way in Trinidad otherwise I would be over there right now to try your pastry puffs🎉
Watching from Bonaire in the Caribbean.
Thanks for the recipe and the tricks❤
Very clear explanation.
Very good tutorial, love it
Thank you! Cheers!
Looking Delicious i love puffs with the paste
you are my best chef .keep it upp i use alot ofyour cookig style
I LIKE your demo. I am going to make it right now for dinner. I do make puffs but your recipe measurement is slightly different so I am going to try your method. It sure looks good. Thanks
Thanks you for this detailed recipe. Very simple and easy to understand
My pleasure 😊
Thanks for the puff recipe
Thanks for this
love your style of doin cooking and baking thankyou
Love the 2 shapes
Puffs look so delicious
Thank you so much for this recipe, will be making this for sure tonight
Thanks for the recipe chef. Will be trying it with a premium gluten free flour
Thank you for your lovely recipes .
Thanks so much I must try this puff
One of my fav
THANKYOU
Wow the puffs looks soo delicious 😋👍
Looks delicious
Thanks a million for this clearly defined recipe. I can't wait to try it out 😊
Thank you well done👍👍💃😊🧚♂️🧚♂️
Hi, why do you instruct to put the pastry back on the stove for 3 mins after taking the pan off the stove and mixing the flour, when that was not demonstrated in the tutorial? Im confused
Tuna in oil is to fry up the tuna with veggies or seasoning. Tuna in water is for tuna paste
😋🤤 mmmm yumm.
Enjoy😋
So Yummylucious gotta try this 🙌💞
❤❤❤ South Africa
Great one Chef...is the mixer in your Amazon store? If not where to get one ?
Who love the enamel cups
Hi,what if the dough did not come together like yours did? It’s more runny,can this be fixed?
I tried the recipe from Trini cooking with Natasha and they came out tasteless.. hope this recipe is better.
👏🏼👏🏼👏🏼
You need your invite me to taste test for the viewers…
Iam making this since I was sixteen 😂
Tuna puffs >>>>>>>
I make Kringle frequently and the dough is the same.
First time seeing someone use butter to cut fresh ness
But it does not dissolve