How to prepare choux pastry to make sweet or savory puffs at home. Here is the step by step recipe and tricks to make them come swollen and perfect for filling.
How to prepare choux pastry to make sweet or savory puffs at home. Here is the step by step recipe and tricks to make them come swollen and perfect for filling.
La choux pastry it is a dough of French origins with a neutral flavor with which it is possible to prepare donuts, enlightened e cream puffs to be filled as desired with sweet or savory creams.
Its realization is not difficult even if to get the right consistency so that it swells and becomes perfectly hollow and therefore suitable for filling, it needs to incorporate a lot of air during preparation.
La cooking choux pastry can be made both in the oven and in abundant boiling oil for preparations such as bignè di san giuseppe or zeppole.
Index
Ingredients for about 22 cream puffs
- 125 grams of water
- 50 g butter
- 125 1 grams of flour
- 2 medium eggs (about 100 gr shelled)
- Preparation Time:
40 minutes - Cooking time:
25 minutes - Rest time:
cooling time - Dose:
for 22 puffs - difficulty:
medium
How to prepare choux pastry: procedure
- To put in a saucepan the butter into small pieces and the water, put on the stove and at low heat melt the butter,
- to merge the flour immediately and mix at the same time until it binds with the liquid and a white patina forms on the bottom of the pan,
- remove then from the heat and put the mixture to cool in a saucer.
- When it will be almost completely cooled incorporate the eggs, taking care to add them one at a time and add the next one only when the first one has been completely absorbed,
if you have a planetary mixer it is possible to do this step using the leaf hook, by hand it is advisable to use a hand whisk, in both cases the choux pastry will still have to incorporate a lot of air, so if you work it by hand it will take a little strength in working it.
- Lining the dripping pan with parchment paper, and with a pastry bag or with two spoons form piles of dough of equal size to make cream puffs, donuts to make donuts and rectangles to make éclairs,
- bake in a hot oven at 200 ° and cook for fifteen minutes,
- lower then the temperature to 190 ° and cook for another ten minutes,
- switch off then the oven, keep it open with a wooden spoon and let the cream puffs cool inside.
- Once cold puffs can be filled with the cream of your choice.
How to store cream puffs:
Once cooked and cold, the puffs can be placed in tin boxes, preferably pierced, for seven days. If, on the other hand, the cream puffs have been stuffed, they must be placed in the refrigerator and eaten within a couple of days.
You may also be interested in other cake base recipes
Ilaria Zizza
