Choux pastry for the profiteroles
189 35 минут 4 порции
Who doesn't love profiteroles and éclairs)) They are incredible for both sweet dishes and snacks)
Ingredients for Choux pastry for the profiteroles
- Milk - 125 ml
- Water - 125 ml
- Butter - 100 g
- Salt - 0.5 tsp.
- Sugar - 1 tsp.
- Flour - 150 g
- Chicken egg - 4 PCs
Step by step instruction of cooking Choux pastry for the profiteroles
In a saucepan, mix the milk with water, butter, salt and sugar. Put on low heat.
Bring to a boil and immediately remove from heat.
In hot milk to fall asleep flour and mix thoroughly with a wooden spoon.
Put the saucepan on medium heat and stir for another minute so that the dough is to dry, and then place it into a bowl.
When the dough has cooled enough that you can touch not burning, add the eggs one at a time, beating well with a wooden spoon.
Should have a smooth shiny dough falling from the spoon wide ribbon.
To bake the puffs, put dough into a pastry bag or a package of puff and cut off area 1 cm diameter Can be laid out with a teaspoon. Dough balls have a little crush, so that the tails do not burn, they can crush dampened finger.
Bake the balls at 180 degrees for 15-20 minutes. Until Golden brown. They should be crispy on the outside and soft on the inside.