There choux pastry is a basic preparation of French origin, neutral in flavor, widely used in pastry shop and for some savory recipes. A dough that provides double cooking but it is also easy to prepare at home following doses and procedures with a little attention.
Ingrediants
- 60 g of water
- 30 g of butter
FOR ABOUT 18 CUPS
- 35 g of flour 00
- 1 medium egg
- 1 pinch of salt
There choux pastry – also called puff pastry – it is a neutral paste used as a base for many preparations in pastry and cooking.
It is a simple dough to be made, decidedly inexpensive, based on water, butter And Flour which is cooked in a saucepan. The egg and then it is modeled on the basis of necessity, proceeding with the baking in the oven.
Baked in the oven choux pastry swells becoming hollow: ready and perfect to be filled with whipped cream, cream, chocolate and sweet or savory mousse.
With the choux pastry you can prepare greedy sweets such as cream puffs, baked Zeppole di San Giuseppe or the legendary Paris Brest cake. Without forgetting many tasty savory cupcakes, for the appetizers or the appetizers.
OTHER DELICIOUS RECIPES: Chocolate profiteroles; Choux pastry or cream puffs with the Thermomix; Choux black cherries and mascarpone; Choux craqueline with praline cream
How to prepare: Choux pastry
- Execution
- average
- Preparation time
- 30 min
- Cooking time
-
35 min
How to prepare: Choux pastry
To prepare the choux pastry, bring water to a boil with the butter and salt poured into a saucepan. Off the heat, add the sifted flour all at once, mix with a whisk, then put it back on the stove and let the mixture dry, stirring constantly with a wooden spoon.
When a light white veil appears on the bottom of the saucepan and you hear the pasta sizzle (it must also be detached from the walls), cooking will be completed. Let it cool down. Then add beaten egg and work with whips until you get a homogeneous and dense mixture.
Transfer the dough to a pastry bag equipped with a smooth no. 10 and form the cream puffs directly on a baking sheet lined with parchment paper, creating round and equal sized hazelnuts, well spaced so that they do not stick together during cooking. With these doses you will get a variable number of puffs depending on the size you want: 12 puffs (larger in shape) or 18 (if you opt for a smaller size). To obtain well-rounded puffs, the trick is to crush with the tip of a finger (moistened with water) the tuft of dough that remains on top of each dome of dough when it comes down from the pocket. Bake in a preheated convection oven at 180 ° for about 25-30 minutes, until lightly colored. Turn off the oven, open the door slightly and let the cream puffs dry for another 10 minutes. Let it cool completely before stuffing your puffs.
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