Recipes for delicious cakes
choux pastry for eclairs recipe
15-20
35 minutes
215 kcal
5 /5 (1 )
- Inventory and kitchen appliances: kitchen scale (optional), saucepan or pan with a thick bottom, silicone spatula, spoon, fork, sieve for sifting flour, baking sheet, pastry bag (optional), brush for greasing blanks (optional), baking paper, stove, oven.
Required products
We bring to your attention a simple recipe choux pastry for eclairs with photos and videos.
The history of eclairs
Eclair is famous french dessert that has captivated millions of people.
The recipe for this wonderful airy dessert was created by the French culinary specialist Marie-Antoine Karemou and became famous in the 19th century.
The ideal length for an eclair is 14 cm, custard cakes should be the same and even.
The choux pastry recipe was invented in 1554 by the French chef Panterelli. Baking made a huge splash and was added to the royal menu.
In order to try this delicacy, it is not at all necessary to visit French restaurants or coffee houses. It is possible to prepare a cake at home.
Recipe for choux pastry for eclairs
How to cook a good choux pastry for eclairs, consider the recipe step by step:
1. Butter/ put margarine at room temperature in a saucepan, add liquid and salt. 
2. Put the saucepan, and bring the liquid to a boil over medium heat. 
3. When the mixture begins to boil, remove from heat and stir in the flour. The flour must first be sifted to avoid the formation of lumps. Mix flour vigorously and quickly to achieve a uniform consistency. When you see that the dough moves well from the container in which it was cooked, it is necessary to hold it on low heat, stirring actively, for about one more minute. 
4. When the dough begins to leave a mark on the bottom of the saucepan, this means that the excess liquid has evaporated, and the dough base is ready for further use. The dough must be removed from the heat or transferred to another cold container so that it cools slightly. 
5. When the dough has cooled, it is necessary to start mixing the eggs. Add one egg to the dough, mix thoroughly until the egg is completely dispersed in the dough. Then add 3 more eggs like this, mixing each thoroughly. 
6. Now it is important not to miss the moment when the test is ready. If it is a little thick, then you need to add another (fifth) egg. 
Do not rush to introduce a whole egg. Shake it in a bowl and add a little bit, achieving the desired consistency. It happens that half or a third of the egg is enough.
7. Let's talk about how to determine what the correct choux pastry for eclairs should be. You can check the dough for readiness like this: if it slowly flows smoothly from the shoulder blade, forming a triangle, then the dough is ready. If it is torn in pieces, falling from the shoulder blade, then another egg must be introduced. 
There is another way to check if the dough is ready to bake. To do this, you need to take a little dough and crush between the index and thumbs. If it stretches and peaks remain on the fingers, then the dough is ready. 
8. Now the dough must be thoroughly mixed so that it is saturated with oxygen and acquires the shine and creamy texture characteristic of the classic choux pastry for eclairs. You need to knead the dough for 3-5 minutes. The photo shows what should happen. 
9. Then we place the resulting dough on a baking sheet covered with paper. To ensure that the cakes are the same size and baked evenly, you can deposit with a pastry bag.
You can make a device for depositing dough using a dense file, or plastic bag. To do this, cut the corner to obtain the required diameter. Fill with batter and place on a baking sheet.
In order not to waste time, you can use a regular spoon. Spoon batter onto baking paper. If you try and do it carefully, then appearance ready-made cakes will be no worse than those deposited with the help of a special device. 
10. After planting the eclairs, you need to lightly grease them with a beaten egg. 
Having learned how to make choux pastry for eclairs, let's move on to baking blanks.
11. You need to bake blanks in an oven preheated to 210 degrees. After 5 minutes, reduce the temperature to 190 degrees and bake until fully cooked. Choux pastry bakes for about 30-45 minutes, although this depends on the oven. When the dough rises well and begins to brown, you can ventilate the oven a little. To do this, it needs to be opened a few millimeters for a very short time in order to release the steam that has accumulated there. It is not necessary to do this, but it is desirable, since the steam will prevent the eclairs from browning and drying out.
Baked custard bases should be light and uniform in color, especially pay attention to the color of the sides: they should be light, but not soft. If the custard cakes are not finished baking, then in the process of cooling they will fall off. 
12. Freshly baked custard bases are cooled on a wire rack. 
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
At home, making a dough called custard is easy because it takes little time and does not require scarce products. It is worth learning the features of kneading once in order to surprise the household every time with delicious appetizing pastries - eclairs, pancakes, dumplings or pasties.
How to cook custard dough
Since ancient times, the custard base for making pastries and other dishes has been known. Already in Ancient Rus', dough brewed with boiling water was popular; dumplings and pancakes were made from it. Cooking custard dough at home begins with the selection and purchase of components. You will need fresh Wheat flour premium, chicken eggs, butter or margarine, salt, sugar and necessarily water, boiled and hot. Thanks to the use of water, the dough is brewed, which makes the consistency of the base soft.
You can bake from it both sweet dishes and savory ones - profiteroles, pasties, dumplings. Making dough at home is very simple: it is almost never hard, does not need to be rolled out, and the products are formed with a culinary syringe or spoon. Here are some secrets to making the right custard base:
- bake products first at 220 degrees, and after 10 minutes reduce the heat to 190 degrees;
- finished goods acquire a dry solid texture, the buns do not need to be taken out ahead of time so that they do not begin to fall off, but wait for the crust to appear;
- it is better not to cook the dough for the future, but if it works out, you can freeze it in freezer, wrapping with cling film to prevent chapping;
- after freezing, the dough does not need to be thawed, you need to immediately put it in the oven;
- dough pastries are stored for a maximum of three days, and if with a filling, then only two;
- you can fix the batter like this: make a portion of a thick mass and mix with the main one;
- if the workpiece turned out to be too dense and steep, then it can be diluted with a liquid portion;
- a baking sheet for baking custards only needs to be lightly greased so that the excess does not lead to cracks on the crust;
- for sweet dishes, it is better to bake long eclairs, and for snack bars, round profiteroles or shu with a cut lid.
Choux pastry recipe
The technology for preparing custard dough at home is simple: mix water with the oil component (butter, margarine), boil. After that, all the sifted flour is immediately poured, the contents are intensively mixed and boiled for two minutes to melt the butter. After the dough begins to move away from the walls, you need to remove the pan from the heat, cool it to the temperature of the human body and, carefully kneading, add the eggs one at a time.
In this case, a homogeneous, shiny mass with a consistency of medium density will be obtained, not spreading over the baking sheet. It is baked for about half an hour at 195 degrees, and after the products are ready, they are cooled inside the oven. Can be done and yeast dough, the recipe of which involves pouring flour with boiling water or milk, and then beat with eggs with a mixer until smooth. On this basis, yeast is mixed with sugar, the mass is ground and left for an hour to rise and triple in volume.
For eclairs
- Cooking time: half an hour.
- Servings: 4 persons.
- Calorie content of the dish: 215 kcal.
- Purpose: for dessert.
- Cuisine: author's.
How to prepare a simple dough for choux pastries, the following will explain in detail step by step recipe. The secret of manufacturing is hot steam generated from boiling water - it forms a cavity inside the product, which makes it suitable for filling sweet stuffing- classic butter cream, whipped cream. If you fill dough pieces with cheese, you get savory pastries for snacks. First try classic recipe cooking, you can experiment later.
Ingredients:
- milk - 120 ml;
- water - 120 ml;
- butter - 100 g;
- flour - ¾ cup;
- eggs - 3 pcs.;
- salt - a pinch;
- sugar - 3 g.
How to cook:
- Mix milk, water, oil, salt, sugar. Put the container with the mixture on the fire, stirring, boil until bubbling. Stir with a wooden spoon so that the contents come in a circular motion, pour in all the sifted flour.
- Stir quickly until a dense mass forms at the bottom. Cook for two minutes, reducing the intensity of the fire so that a ball is formed that easily moves away from the walls and bottom.
- Remove from heat, cool the mass, kneading with a spatula so that it becomes warm to the touch. You can mix it with a mixer with a paddle attachment.
- Beat in eggs one at a time, stirring vigorously after each. You will get a shiny homogeneous mass, sliding off a spoon with a heavy wide ribbon.
- Form eclairs, put them on a baking sheet, bake until cooked for half an hour at 190 degrees or 20 minutes at 200 degrees and 10 minutes at 160. Cut, remove the crumb, fill high cakes.
For profiteroles
- Cooking time: half an hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 209 kcal.
- Purpose: for a snack.
- Cuisine: author's.
- Difficulty of preparation: medium.
The dough for profiteroles is not much different from the eclair, but it can be stuffed different stuffing- from sweet butter cream to red caviar with cheese or herbs. You can immediately introduce the desired filling into the dough, mixing it with flour if it is dry (paprika, dry garlic), and after driving in eggs with a heavy consistency. After baking, profiteroles can be lightly fried in a deep fryer, and then stuffed.
Ingredients:
- flour - a glass;
- butter - 100 g;
- water - a glass;
- eggs - 3 pcs.;
- salt - a pinch;
- sugar - a pinch.
How to cook:
- Heat water, salt, sweeten, add cubes of butter, boil. Brew the sifted flour, quickly knead the mass with a wooden spatula.
- Remove from heat, stir to prevent the formation of lumps, return to minimum heat, continue to stir so that the mass lags behind the walls.
- Cool slightly, beat the eggs, after each kneading the dough with a mixer or a spoon.
- Place profiteroles with a bag or teaspoons dipped in water on parchment, bake for 15 minutes at 190 degrees. There should be a free space of about three centimeters between the profiteroles.
For dumplings
- Cooking time: half an hour.
- Servings: 10 persons.
- Calorie content of the dish: 234 kcal.
- Destination: for lunch.
- Cuisine: author's.
- Difficulty of preparation: medium.
Universal custard dough for dumplings is tender, elastic and pliable. It is pleasant and easy to work with him, and dumplings have a rich taste. In addition to dumplings, you can cook dumplings or pasties, and with proper skill even manti, pies and puff pastries. The resulting mass is rolled out easily, forming thin circles that are good to stuff with meat or mushrooms.
Ingredients:
- eggs - 1 pc.;
- salt - a pinch;
- flour - 3 cups;
- vegetable oil - 20 ml;
- boiling water - a glass.
How to cook:
- Beat the egg with salt, add flour and butter, knead, boil with boiling water.
- Knead first with a spoon, then with your hands, adding a little flour if necessary.
- Roll out, cut out circles, stuff with minced meat, cook until tender. Serve with sour cream.
Puff
- Cooking time: 12 hours.
- Servings: 10 persons.
- Calorie content of the dish: 274 kcal.
- Purpose: for dessert.
- Cuisine: author's.
- Difficulty of preparation: medium.
How to make custard puff pastry, will explain in detail a step-by-step recipe with a photo. The secret of making lies in the use of dark beer, which makes the mass more saturated with air bubbles. After forming the dough, it must be frozen and only then processed to make several layers. Products based on custard mass are characterized by increased volume and tenderness.
Ingredients:
- margarine - 250 g;
- flour - 4 cups;
- beer - half a glass.
How to cook:
- Melt margarine, add flour, pour in beer, knead the dough.
- Cool slightly, freeze.
- After freezing, defrost, roll out thinly, fold in three layers, repeat, roll out.
- Form products, bake until golden brown.
For dumplings
- Cooking time: 2 hours.
- Servings: 7 persons.
- Calorie content of the dish: 223 kcal.
- Purpose: for dinner.
- Cuisine: author's.
- Difficulty of preparation: medium.
The recipe for choux pastry for dumplings is also suitable for making dumplings. According to it, the resulting mass is thinly rolled out, circles are cut out of it and dumplings are formed. You can stuff them with cottage cheese, potatoes with mushrooms, sweet cherries. It is good to make dumplings with cabbage and carrots, onions and herbs or minced meat. The dough is characterized by increased strength; after freezing, the products do not tear during cooking.
Ingredients:
- flour - 3 cups;
- boiling water - 1.5 cups;
- eggs - 1 pc.;
- sunflower oil - 30 ml;
- salt - 5 g.
How to cook:
- Salt half the flour, sift on the table, make a well, pour in the oil.
- Brew with boiling water, mix until smooth, cool for five minutes.
- Lightly beat the eggs, pour into the dough, mix.
- Sift the second half of the flour on the table, again make a recess, lay out the workpiece, knead. Cover with a damp towel and let rest for an hour.
- Roll out, cut out circles, stuff, cook.
- Serve with sour cream or melted butter.
For pasties
- Cooking time: 1.5 hours.
- Number of servings: 8 persons.
- Calorie content of the dish: 231 kcal.
- Purpose: for a snack.
- Cuisine: author's.
- Difficulty of preparation: medium.
How to cook choux pastry for chebureks with vodka, the recipe below will teach with a photo. Thanks to him, pasties are crispy and appetizing, because alcohol gives the dough the right consistency. Golden crust fragrant dish will not leave anyone indifferent, chebureks should be served as an independent delicacy or together with warm milk or hot tea.
Ingredients:
- flour - 4 cups;
- water - 1.5 cups;
- eggs - 1 pc.;
- vegetable oil - 40 ml;
- vodka - 20 ml;
- salt - 5 g.
How to cook:
- Salt water, mix with oil, boil. Pour half a glass of flour, stir the lumps, cool.
- Beat in the egg, pour in the vodka, gradually mix in the flour until the stickiness disappears.
- Set aside for an hour, knead, roll out, cut out mugs, fill with minced meat, fry until crispy.
Sour cream
- Cooking time: half an hour.
- Servings: 2 persons.
- Calorie content of the dish: 333 kcal.
- Destination: for lunch.
- Cuisine: author's.
- Difficulty of preparation: medium.
Choux pastry on sour cream is suitable for the formation of dumplings, dumplings or pasties. It is easy to cook, it is pleasant to work with it, because the mass is thinly rolled out. You can use the dough and how, but in this case you will have to roll out thicker. Sour cream gives the mass creaminess and tenderness, which makes the finished products fragrant.
Ingredients:
- flour - a glass;
- sour cream - 30 ml;
- butter - 20 g;
- salt - a pinch;
- boiling water - 75 ml.
How to cook:
- Combine flour, sour cream, salt.
- Pour boiling water over oil, mix both masses, knead the dough with a spoon, then with your hands.
- Set aside for five minutes, wrapping the bag. Roll out, form dumplings or pasties, cook.
Sand and custard
- Cooking time: half an hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 283 kcal.
- Purpose: for a snack.
- Cuisine: author's.
- Difficulty of preparation: medium.
How to make shortbread-custard dough is described in detail below. The resulting mass is ideal for baking pies or pies in the oven, you can fill them with sweet cottage cheese, jam or unsweetened minced meat, sauerkraut or red fish. Due to the increased amount and mixture of oils, the consistency is more greasy, so that the products are characterized by increased calorie content.
Ingredients:
- flour - 2 cups;
- margarine - 200 g;
- water - 50 ml;
- vegetable oil - 40 ml;
- sugar - 40 g;
- salt - 2 g.
How to cook:
- Mix butter with margarine, pour in water, salt, sweeten. Stir over low heat until melted and a homogeneous substance is obtained.
- Pour flour, knead first with a spoon, then with your hands, collect the dough into a lump.
- Roll out, form blanks for pies, bake in the oven.
For pancakes with milk
- Cooking time: half an hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 246 kcal.
- Purpose: for breakfast.
- Cuisine: Russian.
- Difficulty of preparation: medium.
How to cook pancake custard dough, the recipe will tell further with a photo. It will make delicious tender pancakes, which are distinguished by an openwork texture with a pattern of holes. You can serve them on Maslenitsa or on weekdays to please loved ones with a fragrant breakfast or snack. You can serve pancakes with sour cream or jam, but it is better to stuff them with ham or cheese.
Ingredients:
- milk - 3 cups;
- water - a glass;
- eggs - 3 pcs.;
- flour - 1.5 cups;
- vegetable oil - 30 ml;
- salt - a pinch;
- sugar - 10 g;
- soda - a pinch.
Cooking method:
- Beat eggs with sugar, salt, milk.
- Pour the flour with boiling water, pour in the oil, combine the masses, set aside for half an hour to infuse.
- Preheat the pan, bake thin pancakes.
Yeast
- Cooking time: 4 hours.
- Servings: 2 persons.
- Calorie content of the dish: 375 kcal.
- Purpose: for dessert.
- Cuisine: author's.
- Difficulty of preparation: medium.
Choux yeast dough for buns will help you cook pastries in the oven or fried products in a pan. You can use it in different ways - to form buns, pies with and without fillings. Due to the use of yeast, the consistency is characterized by increased airiness and volume, so that fragrant products will turn out soft and will melt in your mouth.
Ingredients:
- flour - 250 g;
- sugar - 40 g;
- salt - 5 g;
- dry yeast - 5 g;
- milk - 250 ml;
- butter - 70 g;
- eggs - 2 pcs.
Cooking method:
- Mix milk, butter, salt, sugar. Boil until melted, add some flour.
- Mix quickly until a thick sticky substance is formed.
- Yeast pour a small amount water, add flour, yolks, warm oil mixture.
- Knead, set aside for 1.5 hours. During this time, the dough will begin to rise, roll out, form buns or pies, donuts, fry or bake.
What can be prepared from custard dough
Choux pastry products are the most diverse. Here is a small list of what you can do based on mass:
- dumplings, dumplings;
- pasties;
- pancakes;
- buns;
- pies and pies;
- donuts;
- eclairs, pastries, cakes;
- profiteroles;
- cakes, cheesecakes;
- gingerbread, cookies;
- dumplings, dumplings.
Video
Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!As the name implies, choux pastry is prepared by brewing. Rather, flour is brewed, and then eggs are added to it, after which the mass is well mixed.
Choux pastry is delicate and beautiful in products, it perfectly holds cream filling. Choux pastry is unleavened, made without adding sugar, and is used mainly in cakes.
By the way, "Borodino" bread is also made from choux pastry, from rye flour.
Ingredients
- water - 1 glass
- salt - a quarter of a teaspoon
- butter - 100-125 grams
- flour - 1 cup
- eggs - 4-5 pcs.
Cooking
Pour a glass of water into a saucepan, put all the oil, salt. Place the saucepan over medium heat to bring the liquid to a boil.
As soon as bubbles appear, add flour and mix very intensively with a spatula without removing from heat (you can reduce it a little).
When brewing, the flour will gather into a lump of dough, which easily peels off the walls of the pan. At this point, it must be removed from the fire. And let the dough cool down a bit.
Prepare egg mixture. Crack all the eggs into a bowl and mix.
Since eggs play a major role in the choux pastry recipe, it is the right amount of eggs that will make the choux pastry tough enough so that it does not fall off after baking. But you can’t immediately say exactly how many eggs will go into the dough - it depends on the quality of the flour and the size of the eggs themselves.
Therefore, it is better to introduce a mixture of eggs into the dough, and not one egg at a time: it may turn out that it will be enough, for example, 4 and a little bit from the 5th egg (in this case, part of the mixture will remain). But at least it's enough.
While the dough is cooling, prepare a baking sheet: cover with paper, which is smeared with butter. Turn on the oven to 180 degrees.
In a slightly cooled dough, introduce the egg mixture in small portions, kneading first with a fork, and then with a spatula.
You need to stir vigorously. With each new portion, the dough becomes elastic and becomes shiny, smooth.
Properly cooked dough should stretch a little, at this point you need to stop adding eggs.
Place the products formed from the custard dough on a baking sheet ***
Put the baking sheet in the oven and bake, for example, eclairs or shu, for 15 minutes at t 180, and then 10 minutes at t 150. Do not look into the oven so that the products do not fall off. For profiteroles, cut the baking time in half.
*** On a baking sheet, the dough is deposited using:
From custard dough you can cook:
- eclairs - oblong cakes with a variety of creams (butter, custard, protein, whipped cream and others);
- profiteroles - small products (up to 4 cm in diameter), which can be stuffed with both sweet filling (creams, jam and others) and not sweet (pate, cheese, in general, any meat or fish filling);
- shu - the same as eclairs, only round;
- croquembush - a cone-shaped cake made from stuffed profiteroles, which are fastened together with a special sauce;
- Paris-Brest - custard ring cake and shu;
- custard buns with savory toppings.
Ready-made pastry from choux pastry, due to a special recipe for brewing it, turns out to be airy and tender. Preparing such a dough seems to be not difficult, but not all housewives undertake to cook it.
How to cook choux pastry - secrets
Secrets to follow when preparing choux pastry:
- Lumps of dough laid out in a mold should be immediately placed in a heated oven. If the dough is not placed immediately in the oven, a crust will form on its surface and it will not rise.
- Eggs are added to the dough, holding them at room temperature if you add cold ones, then products from such a dough in the oven will not rise well.
- After brewing the dough, let it cool down to 60-70°C, and then add the eggs. The temperature can be measured without a thermometer - by hand: a finger dipped into the dough can withstand such a temperature.
- The dough should not be higher or lower than 60-70 ° C, if it is higher, the eggs will curl and the dough will not rise, if it is lower, the dough will be covered with a crust and also will not rise.
- It is not always necessary to take the number of eggs in the dough that is written in the recipe: eggs can be of different sizes, and the dough should turn out to be thick as very fat sour cream.
- If the dough turned out to be thick or liquid, and has already cooled down, then you can fix it only if you knead a new dough (respectively, a little liquid for thick, and thick for liquid dough), and mix into the previous dough. Adding flour or eggs to cold dough is unacceptable - it will turn into a cake.
- The dough must be kneaded by hand, from the mixer it becomes watery, and will not fit well in the oven.
- Lumps of dough should be laid out on a sheet no more than 1 teaspoon, large lumps do not rise well.
- The distance between lumps of dough should be left 2 cm or more.
- Before baking, grease the mold with a small amount of oil, if there is a lot of oil, the future cakes will blur and crack from the bottom, and if you do not grease it at all, then they will stick to the bottom of the mold.
- In order for the cakes to rise well, the oven door must not be opened during the entire baking time.
How to cook custard dough - recipe
To prepare the custard dough you need:
- 1 glass of flour and water;
- 100 g butter;
- 4-5 eggs;
- a pinch of salt.
Let's start cooking:
- In a saucepan, add salt and oil to the water, heat to a boil.
- We fasten a low fire, pour out all the flour and knead the dough for 1-2 minutes (do not turn off the fire), until it is homogeneous and stops sticking to the walls of the pan.
- Cool the lump of dough to 60-70 ° C, drive in 1 egg and knead intensively until smooth.
- Then add the rest of the eggs in the same way. If after the last egg according to the recipe the dough is thick, add, until it has cooled down, another half of the egg.
- We heat the oven to 190°C.
- On oiled vegetable oil spread the sheet with a teaspoon of round lumps or oblong sausages at a distance of 2 cm. Every time before dipping into the dough, we moisten the spoon in cold water.
- Immediately put the dough sheet in hot oven and bake for about 30 minutes or until golden brown.
What can be prepared from choux pastry?
Choux pastry can be used to make eclairs, round fried pies stuffed, donuts, consomme profiteroles, French gougère buns, ladyfingers cake.
We bake a cake "Lady's fingers"
- one and a half glasses of water;
- 220 g flour;
- 150 g butter;
- 5-6 eggs;
- a pinch of salt.
- 700 g sour cream 20% fat;
- 350 ml cream 33% fat;
- 260 g sugar.
To decorate the cake you need:
- 40 g dark chocolate;
- 1 st. a spoonful of butter.
Cooking "fingers":
- Knead the dough and bake "fingers".
- Boil water with oil and salt.
- Add flour and knead the dough.
- In a slightly cooled dough, add one egg at a time and knead.
- Lightly grease the metal sheet with vegetable oil. Squeeze the dough from the confectionery syringe onto the sheet with thin sticks, 5-6 cm in length.
- We put the sheet in an oven heated to 190 ° C, and bake without opening the door for about 30 minutes.
- We spread the baked "fingers" for cooling.
Preparing the cream:
- Beat 250 ml of very cold cream with sugar (190 g) in a mixer until thickened.
- Add 0.5 l of sour cream and stir until smooth.
Cake assembly:
- We collect the cake in a form with a detachable rim, about 28 cm in diameter. Pour a few tablespoons of cream into it, distribute it throughout the form.
- We put the “fingers” tightly on the cream, if there is space between the cookies, cut several “fingers” into slices and place them in the holes.
- Top with cream.
- Do the same for the second layer and subsequent layers.
- We put a plate on top, and on it some kind of weight - we place this structure for 6-7 hours in a cold place.
- After a certain time, the cake is overturned on a dish.
- From cream (100 ml), sour cream (200 g) and sugar (70 g), beat another cream, and grease the cake, top and sides with it.
- We melt the chocolate and butter for a couple, and with a confectionery syringe we make a mesh along the top and sides of the cake.
- We put the cake in a cold place for 1-2 hours, then you can try.
So, we learned how to cook choux pastry and pastries from it.
Profiteroles, eclairs, choux buns are made from light, airy, crispy choux pastry. Such a dough rises in the oven, increasing in volume several times.
Custards become airy due to the large amount of water in the dough. When steam is formed inside the dough, it rises high up. A large cavity appears inside the products, which is filled with various fillings, creams. Custard cakes have a smooth shiny surface. Choux pastry is also used to make donuts, which are fried in in large numbers oils.
Choux pastry - general principles and methods of preparation
To prepare such a dough, you do not need to have any long experience. It does not roll out and does not knead by hand. Profiteroles can be spooned onto the roasting pan or squeezed out with a piping bag. To make the dough successful, you need to know only two rules:
- the dough must have a certain temperature - about 70-80 degrees to be hot enough, but not to fold the eggs;
Eggs must be warmed to at least room temperature before being introduced.
Before baking, the dough is reheated, or "boiled". In addition to flour, the composition of the dough includes water, butter, margarine, eggs. The number of eggs is selected depending on the amount of flour. It is due to the eggs that the dough becomes loose, rises and is filled with air. Do not add too much sugar to the dough so that it does not caramelize during heating.
Choux pastry - the best recipes:
Choux pastry for cheese eclairs
This is the recipe fast food yeast-free custard dough. Whoever dares to try it will not be able to remain indifferent to unusual eclairs cooked with cheese and hot peppers (with savory fillings). You can choose any fillings - meat, sweet, cream or vegetable. Fry or bake eclairs in the oven - this is just an incomparable version of choux pastry.
Ingredients: water (250 grams), salt, butter (100 grams, you can take margarine), flour (200 grams), hard cheese (150 grams), paprika (1 tsp), cumin, eggs (5 pieces).
Cooking method:
The usual custard dough begins with the dissolution of butter in water. Pour the flour into the boiling liquid and mix thoroughly. Remove fire and cool. Beat in the eggs one at a time, mixing well after each. ready dough grate cheese and add paprika. If you turn on the fantasy, you can add dried herbs. Fans of spicy, can add ground or hot pepper instead of paprika. The amount of cheese is also arbitrary. But it is simply impossible to spoil eclairs with cheese.
Put the dough on a baking sheet using a pastry bag. The easiest option is to use a regular spoon dipped in water. Sprinkle with cumin and coarse salt. Bake at 220 degrees until golden brown. The main rule when baking is not to open the oven for 10-15 minutes. If the temperature in the oven is too high, the products will first swell, and then they may fall off. If the temperature is too low, cakes do not rise well. Put a little water on the bottom of the oven - then the dough will rise higher.
Choux pastry for cakes with whipped cream
According to this recipe, you can get 12-14 blanks for cakes very quickly. It's easy to fill them with whipped egg whites and sprinkle them with nuts, for example.
Ingredients: butter (50 grams), water (250 grams), salt, flour (150 grams), eggs (4 pcs.).
Cooking method:
We heat water in a saucepan, add salt and butter, heat it up, without bringing the liquid to a boil. We immediately pour all the flour into the pan right on the fire. Stir with a whisk until a lump forms. Knead the dense dough in a lump in a circle for another 2 minutes, as a result, it should separate well from the walls of the pan. Transfer it to a bowl and break the eggs one at a time. Mix the dough, stir it in a circle for 5 minutes. It should be smooth and creamy. Ideally, the custard dough is homogeneous, shiny, and falls off the whisk in long pieces. In a preheated oven to a temperature of 200 degrees, lay out the cakes of the desired shape at a distance so that when baking they do not connect, changing the volume. Bake 30-35 minutes.
Choux pastry for donuts
Delicious tender donuts are fried in a large amount of fat. You will not even have time to fry them, as they will be solemnly eaten by your family.
Ingredients: a glass of water, butter (80 grams), eggs (4 pieces), salt, flour (1 cup), oil for frying.
Cream: 1 cup milk, sugar (0.5 cups), butter (150 grams), vanilla, egg.
Cooking method:
We select suitable dishes and heat the oil in water to about 70-80 degrees, add salt. Remove from heat, stir with a spoon. Put back on the fire, stir the dough until it begins to lag behind the bottom and walls of the pan. Remove from heat, cool slightly and beat in the eggs one at a time until it is smooth and shiny. Heat up oil for frying. Drop the dough into the boiling oil with a teaspoon. There should be a lot of oil, it is desirable that the pieces of dough float and sink in it.
Cream: dissolve the egg in a small saucepan, rub it with sugar and flour. Dilute milk, put on fire. Stirring, cook until thickened, cool and beat with butter. The temperature should not be lower than room temperature. Let the donuts cool, cut and decorate with cream.
— For choux pastry, the quality of the eggs is very important. To make sure they are fresh, you can conduct a test: dip the egg into a glass of water. A stale egg will not stay at the bottom of the glass, but will float up. Eggs that pop up blunt end up should not be used at all.
- Choux pastry does not need to be kneaded with a mixer or combine - if you get carried away too much, it will not be able to rise. The dough should not be thick or runny so that it rises well in the oven, it should double in size.
- Softer and lighter products are obtained from flour with a reduced gluten content.
- Butter can be replaced with margarine or concentrated fats, but it is better, of course, to use natural ingredients. Butter helps cakes rise while baking in the oven.
