The choux pastry for profiteroles

  • Who doesn't love the cream puffs? Sweet or salty, they are light, good, look cute and just a little’ of care in the presentation to get large gourmet dishes. You make with the CHOUX PASTRY, a basic dough, clearly of French origin, isn't hard to prepare. The basic dough is for cream puffs or the éclair to be filled with sweet creams, But if you want to use it with a savory stuffing is enough to flavor the dough with a little pepper, of chili, chopped dried herbs: the recipe that I give is for about 40 small puffs or 20 approximately 10 cm long éclair to fill as the fantasy suggests.

Ingredients for about 40 puffs or 20 éclair

  1. 125 ml of milk
  2. 125 millilitres of water
  3. 100 grams of butter
  4. half a teaspoon of salt
  5. a teaspoon of sugar
  6. 150 grams of flour
  7. 4 eggs

pastachoux

Put into a casserole the water, the milk, the diced butter, salt and sugar and bring to a boil over medium heat. Remove from heat and sprinkle the flour into the Pan, stirring vigorously until dough is smooth and firm. Put the saucepan on the heat and cook the mixture for one minute, stirring constantly, for ' dry’ any excess moisture. Pour the mixture into a bowl and add the eggs, one by one, so do absorb the first egg before merging the second and so on: When this is done, You'll have to get a strong yellow, smooth, smooth and velvety. Preheat the oven at 180 degrees and line a baking sheet with parchment paper: using a sac-à-poche distribute the dough into clumps as big as a walnut, well-spaced, and bake for 15-20 minutes. The buns should be golden, fragrant and cables inside. Let cool on a wire rack and cannoli as Favorites. If you want to make the éclair, with the sac-à-poche make strips of dough about 10 centimeters and proceed to cook according to the directions given to the cream puffs.

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