Choux pastry can be called a number of choux pastry products. It can be everyone's favorite eclairs, and tiny profiteroles with various fillings, and delicate and airy shu buns with whipped cream, not to mention all kinds of curly products - rings, horseshoes, verbolics (cakes in the form of a handwritten letter "g"). If you learn how to make and bake choux pastry, you can decide for yourself what exactly you mean by choux pastry.
It is necessary
-
- Choux pastry
- 1 cup wheat flour
- 80 grams of butter
- 6 large chicken eggs
- ¼ teaspoon salt
- 2/3 cup water or milk
Instructions
Step 1
Pour liquid into a saucepan, put on fire and bring to a boil. Reduce heat to medium and add salt and chopped butter to the liquid. When the butter is completely melted, add flour in a thin stream. While constantly stirring the mixture with a culinary spatula, wait until the flour is completely mixed with the oily liquid and "brewed". This may take one to two minutes.
Step 2
Remove the pan from the heat and let it cool slightly, stirring constantly. Add eggs one at a time to the brewed mixture. You should not beat the dough with a mixer, it is much better to knead it with the same spatula. Add each subsequent egg when the previous one is completely mixed with the dough. If you took large chicken eggs, then they may need one less.
Step 3
Heat the oven to 200 degrees Celsius.
Step 4
Line a baking sheet with a lightly greased baking paper. If the butter layer is greasy, the bottoms of the cakes can get "full of holes". If the layer is not even and some areas remain practically dry, the cakes will stick to the paper.
Step 5
Using a pastry syringe or bag (cornet), place the dough on a baking sheet. You can also use an ordinary teaspoon. Depending on what you want to get in the end - eclair, shu, ring or tiny profiteroles - choose the shape and size of the cakes. Do not forget that there should be a distance of several centimeters between the products, as the choux pastry "rises" very much during baking.
Step 6
Custard cakes are baked for about 40 minutes, in no case opening the oven. If you notice that the cakes are browning too quickly, you can reduce the heating temperature to 175 degrees Celsius.
Step 7
If you have not worked with choux pastry before and it is difficult for you to determine its correct consistency, then pay attention to the final product. Too "steep", thick dough makes small cakes, they do not rise well. The batter produces "fuzzy" cakes with tiny voids. The correct dough rises well, and large cavities form inside the cake.
Step 8
Cool the cakes, fill with cream and sprinkle with powdered sugar, frosting or fudge.
