Choux pastries are believed to be a French invention. But in old Russian recipes there is a mention of custard rings, which were prepared in the villages. Choux pastry buns are in perfect harmony not only with sweet fillings, they can also be filled with ordinary salads, serving instead of tartlets. But the sweet tooth will appreciate the taste of the whipped cream in the choux pastry.
It is necessary
-
- Cake dough:
- premium flour (200 g);
- butter (125 g);
- egg (5 pieces);
- water (200 ml);
- salt (1/4 teaspoon).
- Whipped cream filling:
- cream 33% (200 ml);
- icing sugar (1 tbsp. spoon);
- cherry liqueur (1 tbsp. spoon).
Instructions
Step 1
Put a saucepan on the fire, pouring a glass of water into it. Add chopped butter and salt. Heat the mixture. The butter should completely melt.
Step 2
Measure the flour into a glass. As soon as the water and oil boil, pour all the flour into a saucepan at once and stir vigorously with a spoon. The flour should brew evenly. This is a very important point when making choux pastry.
Step 3
Cook the mass on low heat for a couple of minutes. Then remove from heat and break eggs into dough. Add them one at a time with constant stirring. Add the next egg only when the previous one completely interferes with the dough. When the dough begins to reach for the spoon, then there are enough eggs. Consider this point when cooking. Egg sizes vary, so the amount used must be varied.
Step 4
Prepare a baking sheet. Turn on the oven, let it heat up. Line a baking sheet with baking paper or a silicone mat. Put the dough on a sheet in the form of small rolls. Maintain a distance of at least 4 cm between them. The cakes will increase in size when baking.
Step 5
Place the custard buns in the preheated oven and bake for 15 minutes. As soon as the baking surface is browned, reduce heat and hold for another 5 minutes until tender.
Step 6
Remove the plump buns from the oven and cool. Slice each one lengthwise on one side, open slightly and fill the middle with cream or cream.
Step 7
Whipped cream filling. Pour cold cream into a deep bowl. Beat them at a low speed at first, then gradually increase it. When the cream thickens, add the icing sugar and continue whisking until fluffy.
Step 8
The cream doubles in volume. If the cakes are intended for older guests, pour the aromatic cherry liqueur into the cream and stir it.
Step 9
Fill a piping bag with whipped cream and gently squeeze the cream into the cut buns. Try to fill the cakes with cream shortly before serving to prevent the dough from getting soaked.
