Choux dough for eclairs and profiteroles
374 30 минут 4 порции
Dear cooks! I want to share with you is unique in its simplicity and delicious taste of the choux pastry recipe for eclairs or profiteroles (called Choux pastry). Is the signature recipe of one of the world's most famous pastry chef Pierre Herme (Pierre Herme), which is called the "Picasso of pastry". There is absolutely nothing complicated, and even the most inexperienced will easily be able to make it. The whole process of making the dough from beginning to end (do not take the baking time) is 30 minutes so we need: 750 g of the finished product (I got 22 eclairs and 20 cream puffs):
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Choux dough for eclairs and profiteroles
- Water - 125 ml
- Milk - 125 ml
- Salt - 1 tsp.
- Sugar - 1 g
- Butter - 110 g
- Flour - 140 g
- Chicken egg - 5 PCs
Step by step instruction of cooking Choux dough for eclairs and profiteroles
This products needed:
TIP FROM the CHEF: "choux pastry is made only on the basis of an equal amount of water and milk. If you use only water, the dough will be hard."
1. Mix milk, water, salt and sugar in a saucepan (preferably with a thick bottom. I have a pot tatarovskaya, so it can be a mixer to whisk), add the butter, bring to a boil.
2. As soon as the water boils, IMMEDIATELY add all the flour (it is better to sift it beforehand, because then it is saturated with oxygen, and pastries will be more air). Whisk thoroughly until the dough become soft.
3. Beat for another 2-3 minutes until the dough until it stops sticking to the sides of the pan. Doing this until the pot is on the stove. Forming a large ball.
4. Remove the pan from the heat and put the dough in a deep bowl. I pictured a separate bowl, although it looks the same as the pan (THIS is VERY IMPORTANT because you need to add the eggs one at a time for uniform and lightweight structure test). And begin to add the eggs one at a time, whisking until then, until the egg is completely blended with the dough.
The finished dough should look like this, i.e. the consistency is quite thick, such that it is not dripping whisk and slowly drops.
You can then stuff the pastry syringe and proceed directly to baking.