Bakery products

Choux pastry


Choux pastry ingredients

  1. Chicken eggs 4 pcs.
  2. Wheat flour 150 g
  3. Butter (margarine) 100 g
  4. Water 140 ml
  5. Milk 100 ml
  6. Salt 0.25 tea spoons
  • Main Ingredients Eggs, Butter, Flour
  • Serving 1 serving

Inventory:

Sieve, Paper, Culinary spatula, Saucepan, Stove, Deep plate, Spoon

Cooking custard dough:

Step 1: Sift the flour.

Is it worth sifting flour before baking - this question has always been raised during the preparation of the dough. Previously, it was a necessary process to get rid of impurities, but now it goes on sale already cleaned. In theory. Therefore, we will not be lazy and with the help of a sieve we quickly sift the flour. Moreover, it is sifted not only cleaner, but also drier, and also has improved baking properties.

Step 2: Prepare the basis of the custard dough.

In a saucepan, mix water with milk, butter and salt. As a liquid, you can take either only water or only milk. I prefer the simultaneous use of both of them, since milk gives the dough color and softness, and water makes the dough crispy and light. Bring the mixture to a boil so that the oil completely dissolved and evenly distributed. Pour flour into the pan - it will be much more convenient if you sifted it on a sheet of paper. Stir the future dough until it lags behind the edges of the pan. Knead it with a culinary spatula and remove the pan from the heat. We shift the dough into a deep plate and let it cool.

Step 3: Cook the perfect custard dough.

The dough is not ready yet - you need to give it softness and elasticity with eggs. A large number of eggs is another feature of the custard dough. Before adding them, you need to dough cooled down it was a little warm. If you have no idea why, let me tell you - eggs can curl up due to the high temperature of the dough. Add the testicles to the dough gradually, one at a time, as carefully as possible, kneading it with a spatula. As a result, it will be soft, smooth, uniform and quite thick. You can check the readiness with a spoon - the correct custard dough will slightly drain from it.

Step 4: Use the finished custard dough for further cooking.

The choux dough we have prepared is ideal for preparing your delicious dishes. But remember, you can’t cook it in advance, so either bake it immediately, or immediately freeze it for subsequent cooking. Have a nice cooking!

Recipe Tips:

- - If you are preparing a dough for eclairs, you can add a pinch of sugar to it.

- - To make Borodino bread, use rye flour.

- - You need to control the consistency of the test with the help of eggs - depending on the size, it may turn out to put more of them than indicated in the recipe.

- - Do not make the dough too liquid - otherwise it will not rise and crack during baking.