How to make choux pastry at home? – Recipe with photo:

Take a saucepan or just a small saucepan with a thick bottom and pour milk and water into it. Add butter to the resulting mixture (it is better to first cut it into small pieces, so it will melt faster), as well as a pinch of salt and sugar.

Place the saucepan on low heat and, stirring the mixture from time to time, ensure that the butter completely melts. Bring the resulting solution to a boil.

While the mixture is boiling, be sure to sift 150 g of flour to get rid of possible lumps and impurities.

Pour all the sifted flour into the boiling oil solution.

Without removing the saucepan from the heat, actively stir the mass with a wooden spoon or spatula. Stir the mixture until all the flour is cooked and we form a homogeneous lump of dough that will lag behind the walls of the pan.

We transfer the resulting lump of dough into a container in which we will knead the choux pastry for eclairs and lightly knead it with a spoon, ensuring that the dough cools down to warm.

As soon as it cools down (check the temperature by touch - the choux pastry should be warm, but not burn), add the eggs to it. First, add 3 whole chicken eggs, one at a time. After each new egg, stir the dough very thoroughly until completely homogeneous.

First break the last fourth egg into a small bowl and lightly beat it with a fork. And already in this form we mix it into the choux pastry in small portions. You need to do this in order not to make a mistake with the consistency of the dough, since flour comes in different strengths, and eggs can also differ quite greatly in their weight. Therefore, you may not need a whole egg, but only half, or vice versa, if your eggs are small, then in order to make choux pastry at home you may need 5 or even 6 eggs. Therefore, you need to focus on the consistency of the dough! By the way, if you went too far with the number of eggs, and the dough turned out to be very liquid, under no circumstances add “raw” flour, this will only spoil the dough. The only way to save such a dough is to prepare the custard base again and thicken the batter with it!

The correct choux pastry for eclairs is smooth, shiny, moderately thick, and it flows out of a spoon like a heavy, wide ribbon. Well, that’s all, our choux pastry at home is ready.

We transfer it into a pastry bag or syringe, and if neither one nor the other is available, then use a thick bag or a brand new stationery file with a corner cut off.

Depending on the idea, we form eclairs, profiteroles or rings from the dough. Just don’t forget that choux pastry products expand quite a lot during baking, so be sure to leave 4-5 cm of free space between them.

We bake choux pastry products first at 200 C for 15 minutes (during this time the dough should rise and begin to brown slightly), after which we reduce the temperature to 160 C and dry the eclairs/profiteroles for another 20-25 minutes until they are completely cooked. Baking time may vary slightly depending on the features of your oven and, of course, the size of the products. During baking, we do not expose the products to a sharp temperature change, especially the first 20-25 minutes, as this may cause the eclairs to fall off. And it is also very important to completely bake the eclairs inside, since otherwise, after baking, they will also fall off and lose their appearance. As soon as the eclairs/profiteroles are ready, turn off the heat and slightly open the oven door, in this form we let the cakes cool until warm (this is not necessary, but if suddenly you haven’t finished baking the custards a little, then this method of cooling will help you finish cooking them) .

Fill the completely cooled eclairs/profiteroles with your favorite cream. In addition to the sweet version, eclairs can also be filled with savory fillings, for example, pates, mousses or even salads. Serve the filled eclairs to the table, preferably as quickly as possible. We hope that our recipe with photos gave you a comprehensive answer to the question of how to make choux pastry at home!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

At home, preparing the dough, called choux pastry, is easy because it takes little time and does not require scarce products. It’s worth learning the peculiarities of kneading once in order to surprise your household with delicious, mouth-watering pastries every time - eclairs, pancakes, dumplings or pasties.

How to make choux pastry

The custard base for making baked goods and other dishes has been known since ancient times. Already in Ancient Rus', dough brewed with boiling water was popular; dumplings and pancakes were made from it. Preparing choux pastry at home begins with selecting and purchasing ingredients. You will need fresh premium wheat flour, chicken eggs, butter or margarine, salt, sugar and, of course, boiled and hot water. By using water, the dough is cooked, which makes the consistency of the base soft.

You can bake both sweet and savory dishes from it - profiteroles, pasties, dumplings. Making the dough at home is very simple: it is almost never hard, does not need to be rolled out, and the products are formed with a culinary syringe or spoon. Here are some secrets to making the right custard base:

• Baking products should first be done at 220 degrees, and after 10 minutes reduce the heat to 190 degrees;
• the finished products acquire a dry, solid consistency, the buns do not need to be taken out ahead of time so that they do not start to fall off, but wait until a crust appears;
• It’s better not to cook the dough for future use, but if you do, you can freeze it in the freezer, wrapping it in cling film to prevent chapping;
• after freezing, the dough does not need to be defrosted, you need to immediately put it in the oven;
• pastries made from dough are stored for a maximum of three days, and if with filling, then only two;
• You can fix the batter like this: make a portion of the thick mass and mix it with the main one;
• if the workpiece turns out to be too dense and steep, then you can dilute it with a liquid portion;
• the baking tray for baking custard products only needs to be lightly greased so that excess does not lead to cracks in the crust;
• for sweet dishes it is better to bake long eclairs, and for snack bars round profiteroles or shu with a cut off lid.

Choux pastry recipe

The technology for preparing choux pastry at home is simple: mix water with the oil component (butter, margarine), boil. After this, all the sifted flour is immediately poured in, the contents are intensively mixed and cooked for two minutes to melt the butter. After the dough begins to pull away from the walls, you need to remove the pan from the heat, cool to human body temperature and, kneading thoroughly, add the eggs one at a time.

This will result in a homogeneous, shiny mass with a medium-thick consistency that does not spread across the baking sheet. It is baked for about half an hour at 195 degrees, and after the product is ready, it is cooled inside the oven. You can also make yeast dough, the recipe for which involves pouring boiling water or milk over flour, and then whisking with eggs with a mixer until smooth. On this basis, yeast and sugar are mixed, the mass is ground and left for an hour to rise and triple in volume.

For eclairs

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 215 kcal.
• Purpose: for dessert.
• Kitchen: author's.

The following step-by-step recipe will explain in detail how to prepare a simple dough for choux pastries. The secret of production is considered to be hot steam generated from boiling water - it forms a cavity inside the product, which makes it suitable for filling with sweet filling - classic butter cream, whipped cream. If you fill the dough pieces with cheese, you will get a savory pastry for a snack. Try the classic recipe first, and later you can experiment.

Ingredients:

• milk – 120 ml;
• water – 120 ml;
• butter – 100 g;
• flour – ¾ cup;
• eggs – 3 pcs.;
• salt - a pinch;
• sugar – 3 g.

How to cook:

1. Mix milk, water, butter, salt, sugar. Place the container with the mixture on the fire, stirring, and boil until boiling. Stir with a wooden spoon so that the contents come into a circular motion, add all the sifted flour.
2. Stir quickly until a thick mass forms at the bottom. Cook for two minutes, reducing the heat intensity, until a ball forms that easily comes away from the sides and bottom.
3. Remove from heat and cool the mixture, kneading it with a spatula until it is warm to the touch. You can mix it with a mixer fitted with a paddle attachment.
4. Beat in the eggs one at a time, stirring vigorously after each one. You will get a shiny, homogeneous mass that slides off the spoon like a heavy, wide ribbon.
5. Form eclairs, place them on a baking sheet, bake until done for half an hour at 190 degrees or 20 minutes at 200 degrees and 10 minutes at 160. Cut, remove the crumb, fill the tall cakes.

For profiteroles

• Cooking time: half an hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 209 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: medium.

The dough for profiteroles is not very different from eclair dough, but it can be filled with different minced meat - from sweet butter cream to red caviar with cheese or herbs. You can immediately introduce the desired filling into the dough, mixing it with flour if it is dry (paprika, dry garlic), and after beating in the eggs with a heavy consistency. After baking, the profiteroles can be lightly fried in a deep fryer and then filled.

Ingredients:

• flour - a glass;
• butter – 100 g;
• water - glass;
• eggs – 3 pcs.;
• salt - a pinch;
• sugar - a pinch.

How to cook:

1. Heat water, add salt, sweeten, add cubes of butter, boil. Brew the sifted flour, quickly knead the mass with a wooden spatula.
2. Remove from heat, stir to prevent lumps from forming, return to low heat, continue stirring until the mixture comes away from the walls.
3. Cool slightly, beat the eggs, kneading the dough after each with a mixer or spoon.
4. Place profiteroles with a bag or teaspoons dipped in water onto parchment paper and bake for 15 minutes at 190 degrees. There should be about three centimeters of free space between the profiteroles.

For dumplings

• Cooking time: half an hour.
• Number of servings: 10 persons.
• Calorie content of the dish: 234 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

The universal choux pastry for dumplings is tender, elastic and pliable. It’s pleasant and easy to work with, and the dumplings have a rich taste. In addition to dumplings, you can cook dumplings or chebureki, and with the right skill, even manti, pies and puff pastries. The resulting mass rolls out easily, forming thin circles that are good to stuff with meat or mushrooms.

Ingredients:

• eggs – 1 pc.;
• salt - a pinch;
• flour - 3 cups;
• vegetable oil – 20 ml;
• boiling water - a glass.

How to cook:

1. Beat the egg with salt, add flour and butter, stir, and boil with boiling water.
2. Knead first with a spoon, then with your hands, adding a little flour if necessary.
3. Roll out, cut out circles, stuff with minced meat, cook until tender. Serve with sour cream.

Puff

• Cooking time: 12 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 274 kcal.
• Purpose: for dessert.
• Kitchen: author's.
• Difficulty of preparation: medium.

A step-by-step recipe with photos will explain in detail how to make choux puff pastry. The secret of production lies in the use of dark beer, which makes the mass more saturated with air bubbles. After forming the dough, it needs to be frozen and only then processed to form several layers. Products based on custard mass are characterized by increased volume and tenderness.

Ingredients:

• margarine – 250 g;
• flour - 4 cups;
• beer - half a glass.

How to cook:

1. Melt margarine, add flour, pour in beer, knead the dough.
2. Cool slightly and freeze.
3. After freezing, defrost, roll out thinly, fold in three layers, repeat, roll out.
4. Form the products, bake until golden brown.

For dumplings

• Cooking time: 2 hours.
• Number of servings: 7 persons.
• Calorie content of the dish: 223 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

The recipe for choux pastry for dumplings is also suitable for making dumplings. According to it, the resulting mass is rolled out thinly, circles are cut out of it and dumplings are formed. You can fill them with cottage cheese, potatoes with mushrooms, and sweet cherries. It’s good to make dumplings with cabbage and carrots, onions and herbs or minced meat. The dough is characterized by increased strength; after freezing, the products do not tear during cooking.

Ingredients:

• flour - 3 cups;
• boiling water – 1.5 cups;
• eggs – 1 pc.;
• sunflower oil – 30 ml;
• salt – 5 g.

How to cook:

1. Salt half the flour, sift it onto the table, make a well, pour in the oil.
2. Brew with boiling water, stir until smooth, cool for five minutes.
3. Lightly beat the eggs, pour into the dough, stir.
4. Sift the second half of the flour onto the table, make a depression again, lay out the workpiece, and knead. Cover with a damp towel and let rest for an hour.
5. Roll out, cut out circles, stuff, cook.
6. Serve with sour cream or melted butter.

For chebureks

• Cooking time: 1.5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 231 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: medium.

The recipe below with photos will teach you how to prepare choux pastry for pasties with vodka. Thanks to it, the pasties turn out crispy and appetizing, because alcohol gives the dough the desired consistency. The golden crust of the aromatic dish will not leave anyone indifferent; pasties should be served as an independent delicacy or along with warm milk or hot tea.

Ingredients:

• flour - 4 cups;
• water – 1.5 cups;
• eggs – 1 pc.;
• vegetable oil – 40 ml;
• vodka – 20 ml;
• salt – 5 g.

How to cook:

1. Salt water, mix with oil, boil. Add half a glass of flour, stir the lumps, and cool.
2. Beat in the egg, pour in the vodka, gradually stir in the flour until the stickiness disappears.
3. Set aside for an hour, knead, roll out, cut out circles, fill with minced meat, fry until crisp.

Smetanoye

• Cooking time: half an hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 333 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Choux pastry with sour cream is suitable for forming dumplings, dumplings or pasties. It is easy to prepare and pleasant to work with because the mass rolls out thinly. You can use the dough as you would, but in this case you will have to roll it out thicker. Sour cream gives the mixture creaminess and tenderness, which makes the finished products fragrant.

Ingredients:

• flour - a glass;
• sour cream – 30 ml;
• butter – 20 g;
• salt - a pinch;
• boiling water – 75 ml.

How to cook:

1. Combine flour, sour cream, salt.
2. Pour boiling water over the oil, mix both masses, knead the dough with a spoon, then with your hands.
3. Set aside for five minutes, wrapping it in a bag. Roll out, form dumplings or pasties, cook.

Shortbread custard

• Cooking time: half an hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 283 kcal.
• Purpose: for a snack.
• Kitchen: author's.
• Difficulty of preparation: medium.

How to make shortbread choux pastry is described in detail below. The resulting mass is ideal for baking pies or pies in the oven; they can be filled with sweet cottage cheese, jam or unsweetened minced meat, sauerkraut or red fish. Due to the increased quantity and mixture of oils, the consistency is more fatty, so the products have a higher calorie content.

Ingredients:

• flour – 2 cups;
• margarine – 200 g;
• water – 50 ml;
• vegetable oil – 40 ml;
• sugar – 40 g;
• salt – 2 g.

How to cook:

1. Mix butter with margarine, add water, salt and sweeten. Stir over low heat until melted and smooth.
2. Add flour, knead first with a spoon, then with your hands, gather the dough into a ball.
3. Roll out, form into pies, bake in the oven.

For pancakes with milk

• Cooking time: half an hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 246 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The following recipe with photos will tell you how to prepare pancake choux pastry. It will yield delicious, tender pancakes with an openwork texture and a pattern of holes. You can serve them on Maslenitsa or on weekdays to please your loved ones with a fragrant breakfast or snack. You can serve pancakes with sour cream or jam, but it is better to fill them with ham or cheese.

Ingredients:

• milk – 3 glasses;
• water - glass;
• eggs – 3 pcs.;
• flour – 1.5 cups;
• vegetable oil – 30 ml;
• salt - a pinch;
• sugar – 10 g;
• soda - a pinch.

Cooking method:

1. Beat eggs with sugar, salt, milk.
2. Pour boiling water over the flour, add oil, combine the mixtures, set aside for half an hour to infuse.
3. Heat a frying pan and bake thin pancakes.

Yeast

• Cooking time: 4 hours.
• Number of servings: 2 persons.
• Calorie content of the dish: 375 kcal.
• Purpose: for dessert.
• Kitchen: author's.
• Difficulty of preparation: medium.

Choux yeast dough for buns will help you prepare baked goods in the oven or fried products in a frying pan. You can use it in different ways - to form buns, pies with or without fillings. Due to the use of yeast, the consistency is characterized by increased airiness and volume, so that the aromatic products will turn out soft and will melt in the mouth.

Ingredients:

• flour – 250 g;
• sugar – 40 g;
• salt – 5 g;
• dry yeast – 5 g;
• milk – 250 ml;
• butter – 70 g;
• eggs – 2 pcs.

Cooking method:

1. Mix milk, butter, salt, sugar. Boil until melted, add some flour.
2. Mix quickly until a thick sticky substance forms.
3. Pour the yeast with a small amount of water, add flour, yolks, and warm oil mixture.
4. Knead and set aside for 1.5 hours. During this time, the dough will begin to rise, roll out, form buns or pies, donuts, fry or bake.

What can you make from choux pastry?

The most diverse are products made from choux pastry. Here's a short list of things you can do based on mass:

• dumplings, dumplings;
• pasties;
• pancakes;
• buns;
• pies and pies;
• donuts;
• eclairs, pastries, cakes;
• profiteroles;
• flatbreads, cheesecakes;
• gingerbread, cookies;
• dumplings, dumplings.

Video

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Delicate, airy choux pastries with cream, delicious eclairs and miniature profiteroles - all these delicacies are easy to prepare at home if you know the choux pastry recipe.

And this recipe is very easy and inexpensive.

From the given amount of products you get two to three dozen eclairs, or 4.5 dozen profiteroles, or about 15 custard cakes!

Ingredients:

• ¾ glass of water;
• half a pack (100g) of butter;
• a pinch of salt;
• 1 heaped glass of flour;
• 4 eggs.

How to make choux pastry at home:

It is more convenient to brew the dough in a non-stick container - for example, in a cast iron cauldron or in an unenamelled saucepan.

Pour cold water into it, add chopped butter, salt and heat over low heat until the butter melts and the mixture begins to boil.

Pour all the flour into boiling oil water at once and immediately stir thoroughly with a spoon.

The mass will instantly thicken. Remove the saucepan from the heat and set aside to cool.

When the dough is not hot, but slightly warm, it's time to add the eggs.

They should be added to the dough one at a time, mixing well each time.

Immediately after mixing in the egg, the dough acquires a very interesting consistency: it comes in pieces. With further stirring it becomes homogeneous again.

After adding the last egg, mix thoroughly again...

To make a homogeneous smooth dough.

The choux pastry is ready. You see how simple it is! Now you can use it to form different types of products: round eclairs, long cakes. Place them on a baking sheet lightly greased with vegetable oil (you don’t need a lot of oil, as this may cause the bottom of the cakes to crack).

In the old book, where the recipe was taken from, they recommend putting the dough through a special pastry bag or parchment bag. But I don’t have a bag, and I tried it through paper once - it was all smeared, but the dough remained on the paper. So I prefer to simply spoon out the dough with a spoon dipped in cold water (to prevent it from sticking) and slightly shape the cakes with my hands (also moistened with water). It's much easier and more convenient.

Bake choux pastry products for 30 - 35 minutes in a well-heated oven (place a baking sheet after preheating the oven) and maintain the temperature at approximately 200 C or higher. I can’t say for sure, because I have a thermometer in the oven with marks from 1 to 6, and it is unknown how many degrees the divisions correspond to. That’s why I always bake, adjust the heat “by eye”, and in recipes I write “over medium heat”, etc. If anyone knows what the divisions correspond to, please tell me!

Update! After purchasing an oven thermometer, it turned out that custard products are baked at a temperature of approximately 230C.

I baked the choux pastries in a relatively hot oven. Looking at the thermometer, I discovered that the needle had reached the 4 mark. I got scared - probably too much, and lowered the heat and opened the oven to see how the cakes were doing (they came up very well and began to brown). Don't repeat these two mistakes! Because as soon as the temperature dropped, the eclairs immediately “sat down” and turned into flat cakes. To save them, I quickly increased the fire again - and hurray! - they rose again and as a result they turned out the way custard should be: fluffy, round, empty inside (so that there was room for the cream).

The next time, I already knew that I shouldn’t open the oven unnecessarily, and if I really need to look, do it quickly, opening the oven door slightly.

Eclairs, by the way, can be filled with nothing, but simply sprinkled with powdered sugar and eaten - the cakes, even without filling, are very tasty on their own!

The list of goodies will continue to grow! 🙂 There are also eclairs with ice cream, I recently came up with them, but have not gotten around to trying them yet; What about the Swans cakes that you’ve been wanting to bake for a long time? Let's fantasize together!

An unusual and interesting type of dough is choux pastry, which seems to be prepared from simple ingredients.

Even despite this, not every housewife decides to cook it herself, often buying ready-made delicacies. Meanwhile, homemade baked goods are much tastier! Thanks to our article, you will be able to prepare incredibly delicious baked goods from custard text.

Delicious dough from the French

Choux pastry- a unique type of dough that does not need to be left for a long time to be kneaded later. It is cooked with continuous stirring and then baked in the oven. The completion of such a creation are chic buns, empty inside, and therefore you can add any filling to them.

Although no documented fact has been found, it is generally accepted that the recipe for such a test was invented in France. According to one legend, its creator is the personal chef of the famous Catherine de Medici.

Unsurpassed French custard eclairs Cooks from all over the world immediately liked it, and therefore no one bothered to understand the origin of the recipe. If you delve into history, you can note that choux pastry baked since ancient times in Rus'. The only difference was that the Russians did not prepare such a sophisticated dish with the most delicate cream from dough.

This dough can hardly be spoiled and can be made very tough. There is no need to roll it out - the products are formed with a culinary syringe directly onto a baking sheet.

Choux pastry - general cooking principles

You don't need much experience to make the dough. Wonderful profiteroles are spooned out and prepared very quickly. To choux pastry has become absolutely ideal, it is worth adhering to several principles:

• the dough is hot with a temperature of about 80 degrees, but so that the egg does not curl;
• Before adding to the mixture, the eggs should be pre-warmed to room temperature.

Before baking, the mixture is boiled and consists of flour, water, eggs, butter and margarine. The number of eggs varies depending on the volume of flour, since with their help the dough becomes loose and airy.

Classic choux pastry recipe

The easiest recipe to prepare is in the next one.

1. 50-100 g of butter is dissolved in 200 ml of boiling water, and then add half a teaspoon of salt. If the mixture begins to boil strongly, you need to start adding a glass of flour to it little by little, constantly stirring the mass with a wooden spatula or spoon. The choux pastry should be homogeneous and easily separate from the walls. If desired, replace the water with milk, but only diluted with water (1:1). You are allowed to add half a spoon of sugar to the mixture.
2. After a couple of minutes of process, the dough is removed from the heat. and cools for five minutes, and then raw eggs are introduced there one by one. At the same time, the dough is thoroughly mixed. As a result, you should get a stretchy, shiny, dense consistency of the mixture that will not tear when unfolded. To prepare a serving you will need about five eggs (it all depends on their size).
3. Then the choux pastry in any form is laid out on the prepared parchment, smeared with vegetable oil. You can make mounds of the same size, leaving about half the size between them, since the dough will double in size during baking. If you need buns, then the dough is formed into a “sausage” shape.
4. The baking tray is sent to prepared oven for 30 to 50 minutes at a temperature of 180-200 degrees. The finished product should be golden and hollow inside.

Choux pastry - ideas for filling baked goods (filling)

Finished choux pastry products need to be filled buttercream, fruit, jam, sour cream and sugar. In addition, famous chefs use an interesting mixture of whipped cream, cane sugar, and cottage cheese as a filling. It becomes creamy and homogeneous.

When you want a more satisfying filling, You can fill the product with fish pate or grated cheese, garlic and mayonnaise. Such baking must be started immediately either through a hole or through a small incision. If you need to fill the products later, for example, before guests arrive, they can be put into a bag and stored in a cool place.

So, choux pastry is the ideal basis for delicious dishes in the form of baking dumplings, pies and pasties. It’s easy to prepare, and you only need a minimum of ingredients! Try making something from choux pastry and it will become your favorite!

Profiteroles, eclairs, and choux buns are made from light, airy, crispy choux pastry. This dough rises in the oven, increasing in volume several times.

Custard products become airy due to the large amount of water in the dough. When steam forms inside the dough, it rises high. A large cavity appears inside the products, which is filled with various fillings and creams. Custard cakes have a smooth shiny surface. Donuts are also made from choux pastry and fried in a large amount of oil.

Choux pastry - general principles and methods of preparation

To prepare such dough, you do not need to have any long experience. It does not roll out or knead by hand. Profiteroles can be spooned onto the roasting pan or piped out using a pastry bag. For the dough to be successful, you need to know only two rules:

- the dough must have a certain temperature - approximately 70-80 degrees, in order to be hot enough, but not to curl the eggs;
- Eggs must be warmed to at least room temperature before insertion.

Before baking, the dough is heated, or “cooked.” In addition to flour, the dough contains water, butter, margarine, and eggs. The number of eggs is selected depending on the amount of flour. It is due to the eggs that the dough becomes loose, rises and fills with air. Do not add too much sugar to the dough so that it does not caramelize during heating.

Choux pastry - the best recipes:

Choux pastry for cheese eclairs

This is a recipe for quick preparation of yeast-free choux pastry. Anyone who dares to try it will not be able to remain indifferent to the unusual eclairs prepared with cheese and hot pepper (with unsweetened fillings). You can choose any fillings - meat, sweet, cream or vegetable. Fry or bake eclairs in the oven - this is simply an incomparable version of choux pastry.

Ingredients: water (250 grams), salt, butter (100 grams, you can take margarine), flour (200 grams), hard cheese (150 grams), paprika (1 tsp), cumin, eggs (5 pieces).

Cooking method:
Regular choux pastry begins by dissolving butter in water. Add flour to the boiling liquid and mix thoroughly. Remove heat and cool. Beat in the eggs one at a time, kneading well after each, grate the cheese into the finished dough and add paprika. If you use your imagination, you can add dried herbs. Fans of spicy foods can add ground or hot pepper instead of paprika. The amount of cheese is also arbitrary. But it’s simply impossible to spoil eclairs with cheese.

Place the dough on a baking sheet using a pastry bag. The easiest option is to use a regular spoon dipped in water. Sprinkle with cumin and coarse salt. Bake at 220 degrees until golden brown. The main rule when baking is not to open the oven for 10-15 minutes. If the temperature in the oven is too high, the products will first swell and then may fall. If the temperature is too low, the cakes will not rise well. You need to put a little water on the bottom of the oven - then the dough will rise higher.

Choux pastry for cakes with whipped cream

Using this recipe, you can very quickly get 12-14 cake blanks. Filling them with whipped egg whites and sprinkling with, for example, nuts is not difficult.

Ingredients: butter (50 grams), water (250 grams), salt, flour (150 grams), eggs (4 pcs.).

Cooking method:
Heat water in a saucepan, add salt and butter, heat without bringing the liquid to a boil. Pour all the flour into the pan at once directly on the fire. Mix with a whisk until a lump forms. Mix the dense dough in a lump in a circle for another 2 minutes, as a result it should separate well from the walls of the pan. Transfer it to a bowl and break the eggs one at a time. Mix the dough, knead it in a circle for 5 minutes. It should be smooth and creamy. Ideally, the choux pastry is homogeneous, shiny, and falls off the whisk in long pieces. In a preheated oven at 200 degrees, place the cakes of the desired shape at a distance so that during baking they do not come together, changing the volume. Bake for 30-35 minutes.

Choux pastry for donuts

Delicious tender donuts are fried in a large amount of fat. Before you even have time to fry them, they will be solemnly eaten by your family.

Ingredients: a glass of water, butter (80 grams), eggs (4 pieces), salt, flour (1 glass), oil for frying.
Cream: 1 glass of milk, sugar (0.5 glasses), butter (150 grams), vanilla, egg.

Cooking method:
We select suitable dishes and heat the oil in water to about 70-80 degrees, add salt. Remove from heat, stir with a spoon. Put it back on the fire, stir the dough until it begins to lag behind the bottom and walls of the pan. Remove from heat, cool slightly and beat in eggs one at a time until smooth and shiny. Heat oil for deep frying. Drop the dough into the boiling oil with a teaspoon. There should be a lot of oil; it is desirable that the pieces of dough float and sink in it.

Cream: dissolve the egg in a small saucepan, grind with sugar and flour. We dilute the milk and put it on fire. Stirring, cook until thickened, cool and beat with butter. The temperature should not be lower than room temperature. Cool the finished donuts, cut them and decorate them with cream.

— The quality of eggs is very important for choux pastry. To make sure they are fresh, you can do a test: dip the egg in a glass of water. A stale egg will not remain at the bottom of the glass, but will float to the top. Eggs that float with the blunt end up should not be used at all.

- The choux pastry does not need to be kneaded with a mixer or food processor - if you get too carried away, it will not be able to rise. The dough should not be thick or runny in order for it to rise well in the oven, it should double in size.

— Products made from flour with reduced gluten content are softer and lighter.

— Butter can be replaced with margarine or concentrated fats, but it is better, of course, to use natural ingredients. Butter helps baked goods rise while baking in the oven.