Choux pastry, the preparation of which seems incredibly difficult to some housewives, can be made in literally 30 minutes (not counting the baking time). This recipe is for those who do not like to spend a lot of time at the stove, but want to delight their loved ones with delicious and aromatic pastries.
It is necessary
- - 125 ml of water;
- - 125 ml of milk with a fat content of at least 3, 7%;
- - 110 g butter;
- - 140 g of wheat flour;
- - 5 eggs;
- - 1 tsp each (without a slide) salt and sugar.
Instructions
Step 1
Take a saucepan with a thick bottom, pour milk, water into it, add sugar, salt and butter. Put the saucepan on the fire and bring the mixture to a boil.
Step 2
When the contents of the pot boil, add the pre-sifted flour and mix thoroughly so that no lumps form in the dough. You need to knead the dough for eclairs directly in the pan until it begins to lag behind the walls. Once the dough has the desired consistency, roll it into a tight ball.
Step 3
Transfer the dough into a separate bowl and, using a special nozzle on the mixer, begin to introduce eggs into the dough one at a time, stir the choux dough until it acquires a homogeneous consistency. Properly prepared eclair dough should not drip from the whisk. This completes the preparation of the choux pastry, you can proceed to the next stage.
Step 4
With the finished dough, fill a pastry syringe or bag and start forming eclairs or profiteroles. Line a baking sheet with parchment and sprinkle with flour, this will help to easily remove the finished eclairs from it. Spread the profiteroles or eclairs at a distance of 2-3 cm from each other so that when baking they do not stick together.
Step 5
And now an important point: put the baking sheet with eclairs in the freezer for 2-3 hours. Remove the baking sheet from the freezer 20 minutes before baking. You can bake eclairs without freezing, however, experienced chefs say that freezing helps to avoid cracking the dough during baking.
Step 6
Bake profiteroles or eclairs in an oven preheated to 180 ° C for 7-8 minutes, until they rise (the color of the dough should remain the same), then open the oven slightly to the width of a matchbox and bake for another 15 minutes until a beautiful golden crust forms. Leave the finished profiteroles to cool in the oven turned off, then cool and start to your liking.
