Autor’s recipes / Dough

Choux pastry Video recipe
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It can be deposited into any form. Be sure to watch the process of getting baked through, and not in any way, do not open the oven, otherwise the paste can be to spread. In the ready-made profiteroles are stored in vacuum conditions not more than one day. As a dessert, they are hammered with cream (usually custard) and in this form are stored in the refrigerator for 2-3 days.

recipe:

  • 380 ml of water
  • 200 grams of butter
  • pinch of salt (5g)
  • 240 grams of flour
  • a packet of vanillin (10g)
  • 8 eggs

to do:

1

In a saucepan pour the water, put the butter and sprinkle salt. Put on a slow fire. Keep on the heat until the butter has melted completely.

2

Flour and vanilla you should pass through a fine sieve. This mixture you will need to gradually pour in mixture «1st» item.

3

Once the water with butter and salt starts a little bit boil, you should slowly pour the flour and vanilla. Without removing from the heat, stir the mixture with a spoon (preferably wooden). Stir well so that the dough is not burnt. When the mass becomes homogenous, Remove the pan from the heat and reload a paste in the mixer.

4

Using nozzle «the blade» on medium speed. Add eggs one by one.

5

Put the raw paste in the «Culinary package» to any nozzle. You should grease baking tray with butter. Squeeze out a lot of paste circular movements, to layering circles. Bake at 200 degrees for about 20 minutes, but in any case, do not open the oven during baking, otherwise the paste will settle irreversibly. Watch for profiteroles that they are baked evenly.

Cool down the cakes. Next, you can once again to fill every cake with any cream through the «Culinary package».

Usually this is the original custard. Its recipe can also be found among the proposed.

Profiteroles are usually sprinkled with cocoa powder mixed with powdered sugar, eclairs are glaze with ganache, recipe which you can find on our site.

bon appétit…

Preparation
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times

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