Today, I want to share with you a recipe for custard dough according to GOST of the times of the USSR. Choux pastry is used to make delicious eclairs, profiteroles and custard rings.
Choux pastry is very easy to prepare at home, if you follow some rules:
- Choux pastry is baked as follows: 10-15 minutes at a temperature of 210 ° C, and when the products rise, reduce the temperature to 180 ° C and bake for another 30-35 minutes.
- Chicken eggs should not be added to the dough all at once, but little by little, each time thoroughly kneading until smooth.
- In order for the flour to brew well, do not immediately remove the dough from the heat after you have poured the flour. Fry the dough for at least 1-2 minutes with constant stirring.
- Choux pastry products are better to overexpose in the oven than underexpose. Undercooked products will simply fall off.
Well, now let's prepare the choux pastry.
Ingredients
- Wheat flour 200 gr.
- Butter 100 gr.
- Water 180 ml.
- Chicken egg 300 gr. (6 medium eggs or 5 large)
- Salt 1 pinch.
Choux pastry according to GOST step by step photo recipe
Things to know (Q&A)
What is the secret to choux pastry?
The foolproof tips below will help you to make crisp and puffy choux pastry!
- Use unsalted butter. …
- Your choice of flour matters. …
- Give the flour a vigorous stir. …
- Cool down the flour mixture immediately. …
- Add eggs in several additions. …
- Test your dough's consistency. …
- Use the right piping tip, and space them apart.
What is the history of choux pastry?
Pantanelli, the head chef of Catherine de Medici of Florence, invented choux pastry after moving to France in 1540 . That pastry named after him was, essentially, a hot dried paste with which he made gateaux and pastries which spread across France.
What type of pastry is choux pastry?
pastry
Choux pastry, or pâte à choux, is a light pastry dough that contains only butter, water, flour and eggs. The high moisture content of the dough causes it to produce steam when cooked, which puffs the pastry.
What is the function of choux pastry?
Choux pastry has the lightest, crispiest, airiest texture. It can be used to make profiteroles, éclairs or savoury gougères . It puffs up in the oven until it is set by the heat. The airiness, is caused because choux pastry has a high water content, which is turned into steam during baking.
What makes a good choux?
Michael Ruhlman's ratio by weight for choux pastry is 2:1:1:2 of water, butter, flour and eggs. While this works well, I find that adding a little extra flour helps make perfect choux pastry that is crisp and stable. The pastries keep its shape as it bakes — a very desirable result.
What are key points for choux pastry?
8 Tips for Better Choux Pastry
- Be organised. …
- Dampen your baking paper. …
- Don't over boil your water/butter mixture. …
- “Shoot” the flour. …
- Show off your guns! …
- Add the eggs one at a time. …
- Let off some steam. …
- Leave in the oven to cool.
Why is my choux pastry runny?
Choux Pastry Tips
If the choux pastry is thin and runny: A thin mixture means that you have added too much liquid , or that your eggs might be too large. Add the eggs one at a time: When you are adding the eggs to the mixture, beat each egg until it is thoroughly combined into the mixture before adding the next egg.
Why is my choux pastry not thickening?
Too runny choux pastry dough:
You probably added too much eggs . FIX #1: Don't just add raw flour into the runny dough to thicken it, you won't get the proper pastry shells that way. Instead, make a half batch of dough on stovetop (without eggs) and mix it in with the runny choux pastry. 31 July 2021
Is choux pastry puff pastry?
Unlike puff pastry that uses fat to puff up in volume, pâte à choux relies upon the high water content in eggs as leavening to steam open the paste. … When formed into a mound on the baking sheet, it bakes into the classic Profiterole or cream puff look.
Is choux a pastry?
By popular request, we're tackling a French pastry dough: choux pastry, pronounced shoe pastry . Or, in French, pâte à choux.
How many types of choux pastry are there?
Profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Paris-Brest, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins and churros.
Why is choux pastry called choux?
Pantanelli, the head chef of Catherine de Medici of Florence, invented choux pastry after moving to France in 1540. … Its irregular shape after baking earned it the name 'choux' (French for cabbage). Further refinement and perfection were introduced in the 19th Century by Antoine Careme.