Choux pastry is the only one that is suitable for making eclairs and profiteroles, but it can be used not only for these confectionery products. This type of dough is suitable for dumplings, ravioli, pasties and other foods, sweet and savory. The technology of its preparation is specific, but not complicated. Acquainted with the nuances of mixing dough on boiling water, even an inexperienced cook will cope with the task.
The essence of the technology of cooking custard dough is brewing flour with boiling water. To do this, it is mixed with a hot liquid - water or milk. After adding the remaining products, the dough acquires the desired consistency and elasticity. To obtain the expected result, you need to know and take into account several points.
- Flour for brewing dough is of high quality, otherwise the products will have an unpleasant aftertaste. Choux pastry made from second-grade flour may not have all the qualities that are necessary to produce hollow buns inside.
- Before kneading dough, flour must be sieved. Experienced cooks do it even twice. The main purpose of this manipulation is not to rid the product of small litter and insect larvae, although this is also important. The main task is to saturate the flour with oxygen. After sifting, it becomes easy, it can be easily mixed with other ingredients without the formation of lumps. Dough from sifted flour rises better, products from it turn out gentle and air.
- You can make flour in two ways. The first option is to make a well in the sifted flour, pour boiling water into it, mix it quickly. So usually prepare the dough for pasties and ravioli. The second option is to heat the liquid on the stove, pour flour into it, simultaneously whipping the mixture or stirring it vigorously, boil until the dough thickens and gathers into a coma. This method is usually used when kneading dough for eclairs and profiteroles.
- The consistency of the dough can vary. For pasties and dumplings make a dense dough, which can be thinly rolled. For shu buns and confectionery similar to them, creamy dough is prepared. It is placed in a culinary bag, deposited on a baking sheet at a decent distance from each other, as during baking, choux pastry products greatly increase in size.
- Choux dough can be cooked with or without eggs. In the dough for custard pastries, eggs are a must-have ingredient. So that they do not boil, they are not added immediately, but only after the brewed flour cools to a temperature of 40-60 degrees. Eggs are injected one by one until the dough reaches the desired consistency.
- Often, butter is added to the choux pastry. What oil to use and in what quantity depends on the specific recipe.
- When making choux pastry it is important to stick to the recipe. If it turns out too thin or steep, it can not be diluted with water or just pour the flour into it. It is necessary to prepare a portion of a thinner or thicker dough, so that when combined with the originally prepared dough, it is possible to obtain a product of optimum thickness.
Choux pastry for profiteroles is not subject to long-term storage. Dumplings and dumplings from choux pastry can be frozen. Such a flour base is resistant to temperature extremes and does not crack when frozen.
Choux pastry for eclairs and profiteroles
- flour - 150 g;
- water - 120 ml;
- milk - 120 ml;
- butter - 100 g;
- chicken egg - 3-4 pcs .;
- salt - a pinch;
- sugar - a pinch.
- In a small saucepan, mix water and milk. You can use only water, then it will take 0, 25 liters, but from the dough on milk, the cakes are more tender.
- Crush butter in the prepared mixture. Pour the sugar and salt.
- Put the saucepan over low heat. Wait until the oil has dissolved.
- Sift flour.
- As soon as the liquid in the pan begins to boil, start pouring flour into it, whipping the contents of the pan with a whisk or stirring it vigorously. At this stage it is important to prevent the formation of lumps.
- Continuing to warm the dough and stir it, wait until it thickens and gathers in a coma.
- Remove the dough from the heat. Wait until the dough has cooled.
- Break the egg into the dough. Beat it with a mixer, getting a homogeneous mass. Add the second egg. Whisk. So keep adding eggs until the dough has a consistency resembling cream. It must reach behind the rim and be able to retain its shape.
In order for eclairs or profiteroles to come out, you need not only to prepare good dough for them, but also to bake them properly. Having dug out the dough on a baking sheet, filled with parchment, it is sent to the oven, preheated to 220 degrees. After 10 minutes, the temperature in the oven is reduced to 180 degrees and the products are baked until ready. During baking and even some time after turning off the oven, the oven door cannot be opened. Only if these rules are observed, the dough will rise, forming an emptiness inside.
Choux dough for pasties
- wheat flour - 0, 6 kg;
- water - 0, 3 l;
- refined vegetable oil - 20 ml;
- chicken egg - 1 pc .;
- salt - 2 g.
- Sift flour. Separate the fourth part - it will need to be used first. The remaining flour will be used later.
- Pour water into the pan, add salt to it, pour in oil.
- Bring the liquid mixture to a boil. Pour into it the deferred fourth part of the flour. Stir to get a homogeneous mass, without lumps.
- Pour the resulting mass into a bowl. Pouring the remaining flour in it and stirring, prepare a dense dough.
- Make a well in the dough, break an egg into it. Stir, knead the dough with your hands.
- Having formed a ball from the dough, wrap it with cling film and leave it for half an hour at room temperature. During this time, the gluten contained in the flour will have time to swell, due to which the dough will become more pliable, it can be rolled very thinly.
The dough made according to this recipe is sometimes called semi-welded, since the flour is not made as a whole, but only a part of it. Pasties made from such dough are tasty and crispy.
Choux pastry for ravioli
- wheat flour - 0.5 kg;
- water - 0, 25 l;
- chicken egg - 1 pc .;
- refined vegetable oil - 20 ml;
- salt - a large shchip.
- Sift flour, make a recess in it.
- Boil the water. Without cooling, mix it with oil and salt.
- Pour boiling water into the prepared well in the flour heap.
- Stir flour with hot liquid quickly using a spoon or spatula.
- Make a hole in the center of the thick mixture.
- Shake the egg with a fork, pour into the hole.
- Stir the dough, transfer it to the floured work surface of the table. Complete the kneading process with your hands.
- Make a bun from dough. Put it in a plastic bag so that the dough will not be weathered. Leave for half an hour.
After a specified time, you can roll out the dough and make dumplings from it. This dough is suitable for dumplings. If you want to cook lean dumplings, the egg can be excluded from the composition, but then you have to take 2-3 times more vegetable oil.
Yeast choux dough for pies and buns
- wheat flour - 0, 7 kg;
- water - 0, 2 l;
- milk - 0, 2 l;
- pressed yeast - 50 g;
- sugar - 20 g;
- salt - 5 g;
- refined vegetable oil - 60 ml.
- Heat the milk. Its temperature should be about 30 degrees, it is optimal for the activation of yeast. If the liquid turns out to be hotter than 40 degrees, the yeast can “boil”; in a cold environment, they will also refuse to work.
- Pour warm milk into a bowl, crumble yeast into it, add sugar and salt, mix well - until salt, sugar and yeast are completely dissolved.
- Put the bowl of milk in a warm place and wait until a frothy cap appears on its surface.
- Pour oil into the starter, mix.
- Sift flour. Separate the half and place in a clean bowl. In the center make a funnel.
- Boil water, pour boiling water into the prepared well, quickly stir, kneading the flour with a spoon to prevent the formation of lumps.
- Combine the brewed flour with sourdough, mix to obtain a homogeneous composition.
- Add the remaining flour in parts, mixing the products well, until it is too hard to stir them with a spoon.
- Sprinkle with flour the tabletop, place the dough on it. Add the last flour and knead the dough with your hands.
- Put the dough in a narrow pan. Cover it with a wet towel, put in a warm place.
- Wait until the dough doubles, crush it. Wait for the test to rise again.
After the dough has risen a second time, it can be crushed and used to make pastries. It is suitable for making pies, pies, pie, unsweetened buns. If you want to make lean pastries, the milk in the composition can be replaced with warm water. If instead of vegetable oil to use creamy, baking will turn out even more delicious.
Choux dough is suitable for cooking a variety of products: ravioli, dumplings, pasties, pies, cakes. Its recipes differ depending on the products for which it is kneaded, but the general principles of preparation remain identical.