Choux pastry is considered the easiest to make, provided that all ratios are strictly observed. Many different cakes are made from it - from eclairs to profiteroles. One of the most important rules that must be followed when making choux pastry is to adhere to the recipe.
It is necessary
-
- • 1 glass - flour;
- • 80 grams - butter or margarine;
- • 6 pcs. - eggs;
- • 1/4 tsp. - salt;
- • 2/3 cup - water or milk.
Instructions
Step 1
Pour milk or water into a saucepan, add salt and oil, stir. Leave to boil.
Step 2
Pour the measured and sifted flour into the boiling mixture.
Step 3
Reduce heat and stir the mixture briskly with a spatula, preferably a wooden one, until the flour lumps disappear, and then heat for 1-2 minutes.
Step 4
Remove the brewed mass from the heat, cool it to 70-80 ° C and add the eggs one at a time, stirring. With all this, the mass should not be whipped, but only stirred until a homogeneous dough in the absence of lumps is obtained. If the eggs are large, then they need to be taken one piece less than taken into account in the recipe.
Step 5
Transfer the prepared dough into a deposit bag or paper cornet with a metal nozzle with a diameter of 11-16 mm. The finished choux pastry should look like a gooey mass.
Step 6
Place on a greased baking sheet in portions, forming various shapes. Be sure to grease the baking sheets with a fairly thin layer of oil. On a heavily greased baking sheet, the bottom of the products is torn. If the baking sheet is absolutely dry, then the products burn and stick, if this happens, then carefully cut them off with a knife.
Step 7
Bake the custard products for 30-35 minutes in the oven at a temperature of 185-200 ° C. At the highest temperature, larger products with a torn surface will be obtained, at a low temperature - with a bad rise.
