RecipesChoux pastry
Choux pastry has been well known in old cookbooks, so it is a time-tested recipe. Choux pastry does not require a whole night to rise, nor does it need many ingredients; just flour, butter, water, eggs, and salt are enough. However, it does need vigorous mixing, which is rewarded with a light and airy miracle. You can make choux pastry rings at home without having to slog to the pastry shop.
The choux pastry recipe is made from high-quality all-purpose flour, which contains a sufficient amount of gluten to ensure that the choux pastry puffs up properly in the oven but retains its shape just as you want once cooled. If the flour does not have enough gluten, the result in the oven will be a sad sight of deflated blobs. Choux pastry rings or eclairs will not resemble these delicious desserts even from a distance without quality all-purpose flour. Nevertheless, do not be afraid that you cannot handle the choux pastry recipe. It is a simpler type of dough that really doesn’t require much.
Ingredients (what you need)
250 ml water
80 g butter
a pinch of salt
100 g all-purpose flour
4 eggs
Recipe steps
First, bring a mixture of water and fat to a boil in a pot. Once it reaches a boil, reduce the heat and slowly add all the flour, which does not need to be sifted as in sponge cake batters. This is the time for mixing. You should go from the consistency of a roux to a smooth and shiny ball of dough that holds together.
Now it's necessary to let the choux pastry cool down. Once it has reached room temperature, add the first egg and thoroughly incorporate it into the dough. Once you feel that the egg is completely beaten into the dough, add the next one in the same way.
Shape the dough into whatever shapes you desire on the baking sheet. Make sure to leave enough space between the pieces so that the dough does not merge on the sheet when it rises.
Quickly place the tray with the dough in the preheated oven at 200 degrees and reduce the temperature to 180 degrees. Do not open the oven for at least the first 10 minutes to prevent the choux pastry from collapsing. The baking itself takes about 20 minutes, and the dough will increase in volume by three times.
Additional information about the recipe Choux pastry
Choux pastry is a key ingredient in many traditional desserts, such as cream puffs, doughnuts, or éclairs. This pastry is exceptional for its light and airy structure, allowing for rich fillings with various creams and fillings. During preparation, the mixture is cooked before baking to create a dough that is both firm and soft. Choux pastry requires careful preparation and precise adherence to the procedure, but the result is worth it. It is known for its versatility and ability to create different shapes and sizes, making it a popular choice among many pastry chefs.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
