How to make Choux Pastry - Cream Puffs without a piping bag | Bakes in 30 minutes

Learn how to bake choux pastry, cream puffs without a piping bag makes this classic dessert even more rustic, but also super quick. It is also proof that not all French baking needs to be fussy or requires lots of tools to be created. These can easily be made ahead and finished off just prior to serving for dessert or an event.
Ingredients:
Choux Pastry
70 grams / 1/2 cup bread flour
14 grams / 1 tablespoon superfine/caster sugar
130 milliliters / 1/2 cup + 1 teaspoon cold water
50 grams / 1.75 ounces butter, cubed
2 eggs, lightly beaten
Chocolate sauce
80 milliliters / 1/3 cup double cream
50 grams / 1.75 ounces dark chocolate, finely chopped
1 teaspoon honey
Cream filling
120 milliliters / 1/2 cup whipped cream
1 tablespoon confectioner’s/icing sugar
Directions:
Preheat the oven to 200ºC/390F and lightly grease a baking tray, pouring water over the top and taping to remove excess (you want water beads on the tray to create a steamy atmosphere during baking).
Sift the flour into a small bowl and add the sugar. Set aside.
Place the water and butter in a saucepan over medium heat until the butter has melted and the mixture has begun simmering.
Remove from the heat and pour the sifted flour and sugar into the mixture, stirring swiftly with a wooden spoon to combine until the dough no longer sticks to the side of the saucepan.
Add in 1/4 of the beaten eggs and beat the dough until smooth, continue adding the eggs in the same manner until all have been combined.
Take half a tablespoonful amount of the dough and shape into a ball with an opposing tablespoon and place onto the prepared baking tray, continue with the remaining dough and allowing 1 inch between the dough.
Place in the oven and bake for 10 minutes.
Increase the heat to 220ºC/430F, turn the tray around and bake for a further 10-15 minutes or until the pastries are lightly golden.
Remove from the heat and place on a cooling rack, allowing to cool fully.
Combine the whipped cream and sugar together and fold together until smooth.
Slice a choux pastry open slightly near the base and carefully spoon a tablespoon of whipped cream into the center until all have cream therein.
To make the chocolate sauce, place the double cream in a small bowl and heat over a double boiler or microwave until it’s smooth and hot, stir in the chocolate and honey until it is smooth.
Drizzle the chocolate sauce over the tops of the cream puffs.
Serve.
Recipe alongside any notes regarding these pastries can be found at roamingtaste.c...
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[@covidcol3505]

i don't own or want a piping bag always have made my pastries this way .lovely...

[@mawimawii8562]

Love your voice and bg music

[@PinkSamuraiSL]

Thank you, this was useful. I don't like piping :)

[@sweetazpita1244]

Yum!

[@abdulazizjemal464]

One of the underrated channels, youtube algorithm sometimes is crazy! please keep it up and soon you will get there!!

[@Roamingtaste]

Thank you for those kind words!!

[@philwilmot7178]

Yes awsome was going too treat myself.. Then no pipe bag.. Treat back on the menu😁

[@philwilmot7178]

They came out really well! Big as well! I used a poor mans piping bag in the end! A sandwich bag tie handles, stab corner work well🤣 slurrrp thanks😍😋

[@moonlight-im8ik]

Ugh thank you, the pipping bag that i have is useless and the dough keeps spilling out It made me so angry i had to throw everything in the garbage can 😤

[@Roamingtaste]

So sorry for that frustration! I hope these turn out, no bag needed ;)

[@mohamedgamal273]

Continue ♥️😍