To please family and friends with homemade eclairs or profiteroles is easier than it might seem at first glance. The secret of success is not only in the cream, but also in the properly prepared dough.
It is necessary
- 0.5 kg of premium flour
- 1, 3 glasses of water
- 250 g butter
- 6 eggs
- 1, 3 glasses of water
- a pinch of salt
Instructions
Step 1
The first phase is flour brewing. To do this, prepare the dishes where you will knead the dough. Cast iron with thick walls is best suited. Cut the butter into small pieces. Pour water into a bowl, put oil and salt and bring to a boil. Then remove from heat and, stirring constantly, add flour. You should get a homogeneous mass without lumps. The dough is brewed for just a few minutes.
Step 2
To start the second phase, the dough needs to be cooled a little. The optimum temperature is 60-70 ° C. While stirring continuously, add eggs one at a time. Now you can shape the products and spread them on a baking sheet. A piping bag is ideal. Products are baked at a temperature of 200-220 ° C for 35-40 minutes.
Step 3
You can make a lot of tasty and unusual from choux pastry: eclairs, profiteroles, shu, rings, cake decorations. In addition, this dough is ideal for appetizers. It is enough to stuff the products with your favorite filling or salad and the original appetizer is ready.
