Recipe for making choux pastry. How to make homemade choux pastry for eclairs

Irina Kamshilina

Cooking for someone is much more pleasant than cooking 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:

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.
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.
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.
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.
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:

Heat water, add salt, sweeten, add cubes of butter, boil. Brew the sifted flour, quickly knead the mass with a wooden spatula.
Remove from heat, stir to prevent lumps from forming, return to low heat, continue stirring until the mixture comes away from the walls.
Cool slightly, beat the eggs, kneading the dough after each with a mixer or spoon.
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:

Beat the egg with salt, add flour and butter, stir, and boil with boiling water.
Knead first with a spoon, then with your hands, adding a little flour if necessary.
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:

Melt margarine, add flour, pour in beer, knead the dough.
Cool slightly and freeze.
After freezing, defrost, roll out thinly, fold in three layers, repeat, roll out.
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:

Salt half the flour, sift it onto the table, make a well, pour in the oil.
Brew with boiling water, stir until smooth, cool for five minutes.
Lightly beat the eggs, pour into the dough, stir.
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.
Roll out, cut out circles, stuff, cook.
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:

Salt water, mix with oil, boil. Add half a glass of flour, stir the lumps, and cool.
Beat in the egg, pour in the vodka, gradually stir in the flour until the stickiness disappears.
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:

Combine flour, sour cream, salt.
Pour boiling water over the oil, mix both masses, knead the dough with a spoon, then with your hands.
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:

Mix butter with margarine, add water, salt and sweeten. Stir over low heat until melted and smooth.
Add flour, knead first with a spoon, then with your hands, gather the dough into a ball.
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:

Beat eggs with sugar, salt, milk.
Pour boiling water over the flour, pour in the oil, combine the mixtures, set aside for half an hour to infuse.
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:

Mix milk, butter, salt, sugar. Boil until melted, add some flour.
Mix quickly until a thick sticky substance forms.
Pour the yeast with a small amount of water, add flour, yolks, and warm oil mixture.
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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What are your favorite childhood cakes? I am sure that the majority will answer: eclairs! Of course, who doesn't like light, crispy cakes with a delicate cream inside, covered with shiny icing? Yummy, and that’s all!

Eclairs are French pastries that have been widely known throughout the world since the late nineteenth century. They are elongated choux pastry pies with light cream inside.

Ideal eclairs should be smooth, even and uniform, with a length of 10 to 14 cm.

Many people do not dare to cook them at home, but prefer to buy ready-made ones in the store. It seems that such a delicious dessert must have a complex, multi-step recipe with a long list of ingredients. But in reality it turns out to be just the opposite.

The ingredients are very affordable and can be found in any refrigerator, and the preparation method is quite simple if you strictly follow the instructions. Believe in yourself and be sure to try cooking. I think the result will exceed all your expectations!

Basic rules for preparing dough for eclairs

Proper eclairs are made only from choux pastry. What is it really? The basic principle is that a mixture of flour, butter and water is “brewed” and then, after cooling slightly, the eggs are added. The result is a sticky, thick dough that does not spread, so to speak, holds its shape.

The increase in dough volume occurs due to the formation of steam inside the eclairs during baking at high temperatures.

Proper cakes do not tear because they are made only from dense, strong dough.

Classic recipe

Ingredients:

water - 250 ml;
butter - 100 g;
flour - 200 g;
eggs – 4 pieces;
salt.

Cooking time: 70 min.

Calorie content per 100 grams: 204 kcal.

Choux pastry recipe for eclairs step by step:

Choux pastry for eclairs: recipe according to GOST step by step

The recipe is designed to make 20 cakes. Please note that water for cooking must be measured in grams, and not, as usual, in milliliters.

Ingredients:

wheat flour – 200 g;
large chicken eggs - 5 pcs. (or 6 pieces of medium size);
butter – 100 g;
pure water – 180 g;
table salt - a pinch.

Cooking time: 1 hour. 10 min.

Calorie content per 100 grams: 210 kcal.

How to cook:

In a saucepan, bring a mixture of diced butter, water and salt to a boil;
Sift the flour thoroughly. It is advisable to do it a couple of times so that the baked goods are airy and fluffy;
Pour the flour into the pan and mix thoroughly with a spoon or spatula;
The dough will begin to brew and stick together into one lump. Let it brew thoroughly, continuing to stir quickly right on the burner;
Transfer to a bowl and let cool;
Beat eggs in a separate container;
Add them gradually to the dough, gently kneading it with a spatula or using a mixer;
Line a baking tray with baking paper;
Using a cooking bag or a regular plastic bag, squeeze the dough onto a baking sheet in the form of sticks about 12 cm long and 18 mm in diameter (you can also in the form of circles, then you will get round eclair balls);
Bake in a preheated oven first for 10 minutes at 220°C, then another 25 minutes at 180°C;
Prepare your favorite cream and fudge, fill and decorate the eclairs according to your own preferences.

How to prepare lean choux pastry for eclairs

If you adhere to a vegetarian diet and exclude animal fats from your diet, then this is not a reason to deny yourself such wonderful and tasty desserts as eclairs.

The following recipe is just for you: it does not contain eggs, milk or butter!

Ingredients:

2 stacks flour;
2 table. spoons of vegetable oil;
1 stack boiling water;
salt.

Cooking time: 65 minutes.

Calorie content per 100 grams: 198 kcal.

How to cook:

Mix the flour with salt, fold it into a mound and make a depression in the middle;
Pour boiling water and vegetable oil into the center of the well;
Stir the dough slightly and leave to cool until warm;
Now you can knead it with your hands until it has a homogeneous consistency, this will take about 10 minutes;
Let the dough rest for 25 minutes;
Knead lightly again for a couple of minutes;
That's it, the lean dough for eclairs is ready, you can make cakes from it and bake them as usual.

How to make choux pastry for eclairs with milk and dry yeast

Choux pastry does not tolerate experiments with the composition and stages of preparation. However, you can try to prepare another time-tested variety of it. Here the water is replaced with milk and dry yeast, and the result is almost better.

Keep in mind when you start baking that milk gives the products a darker color.

Therefore, make sure that the rosy color of the eclairs does not confuse you, and that they are well baked.

Ingredients:

200 g of premium flour;
200 g cow's milk;
4 medium chicken eggs;
70 g plums oils;
10 g dry yeast;
20 ml water;
salt and sugar - a pinch each.

Cooking time: 2 hours.

Calorie content per 100 grams: 285 kcal.

How to cook:

Boil the milk and pour it over the sifted flour;
Beat the resulting mixture with a mixer until smooth;
Melt butter;
Dissolve dry yeast in warm water and mix it with sugar, add to the custard mixture;
Beat the eggs thoroughly until a thick foam forms;
The eggs should be poured a little at a time into the main dough, stirring constantly;
Add salt, add oil and mix again until a viscous state of fatty sour cream;
It is better to let the dough rise for one hour, then shape it into sticks and bake for 30 minutes in a hot oven at 200°C.

How to form and what to bake eclairs from choux pastry

The easiest way to form eclairs is to use a piping bag. You can use a variety of attachments, especially beautiful eclairs are obtained using “round” or “open star” attachments with a diameter of 10-12 mm.

There is a little trick to quickly fill such a bag: you need to place it in a tall glass and straighten the edges. Then the dough will fill it evenly, without voids, and you won’t stain anything.

If you don’t have a cooking bag yet, then you can use a regular plastic bag, cutting off one of its corners to the desired diameter. This method is less convenient, but economical.

Eclairs are placed on a baking sheet covered with cooking paper in a checkerboard pattern, obliquely, diagonally. The preferred length is 10-14 cm. Try to leave enough distance between them, at least 3 cm, because they will increase in size during baking.

To ensure that the eclairs are the same size, you can make some kind of marks on the baking sheet for your convenience using a ruler and flour.

The best filling options for custard cakes: recipes

There are a great variety of fillings and creams for filling eclairs. The most common options are vanilla, coffee and chocolate, the most unusual are caramel, pistachio, coconut. But everyone has the right to choose their favorite, especially since there is plenty to do here!

Eclairs are filled with cream using a pastry syringe.

If you don’t have one, you can simply carefully cut the cake from the edge and spoon in the filling.

Classic custard

Ingredients:

400 ml milk;
150 g plums. oils;
2 table. l. Sahara;
1 ½ table. l. flour;
2 whole eggs and 1 yolk;
1 table. l. powdered sugar.

Cooking time: 40 min.

Calorie content per 100 grams: 215 kcal.

How to cook:

Add sugar to milk, bring to a boil. Check that the granulated sugar is completely dissolved;
Let the resulting mixture cool slightly;
Mix the flour with all the eggs and powdered sugar, add to the sugar-milk mixture;
Put on fire and stir;
Cook until the cream thickens. Make sure that it does not boil;
Cool, add soft butter and beat with a mixer into a fluffy mass;
You can play with the shades of flavor of the cream, adding vanillin, vanilla essence, citrus zest or cocoa powder if desired.

Ingredients:

200 g cottage cheese;
1 stack granulated sugar;
200 ml cream;
1 packet of vanilla sugar.

Cooking time: 20 min.

Calorie content per 100 grams: 112 kcal.

How to cook:

Mix low-fat cottage cheese with granulated sugar well by hand with a fork or spoon, and then beat with a mixer or blender;
Add vanilla sugar and cream, beat thoroughly again;
The delicate and airy cream is ready. Very simple and fast!

How to make chocolate glaze

Glaze applied to eclairs , while it's still warm. It is convenient to spread it with a pastry brush. There is another way: carefully prick the bottom of the cake with a fork and dip the top into the liquid glaze.

By adding butter, the glaze for this recipe becomes smooth and shiny after hardening.

The top of the glaze can be sprinkled with nuts, confectionery powder, caramel, decorated with fresh berries or fruits, mint leaves, and chocolate figures.

Ingredients:

4 table. spoons of milk;
100 g butter;
4 table. spoons of cocoa;
150 g sugar.

Cooking time: 20 min.

Calorie content per 100 grams: 442 kcal.

Recipe step by step:

Mix milk with sugar and cocoa powder in a suitable container;
Put on fire;
When granulated sugar dissolves, add butter;
Cook until thickened, stirring constantly and making sure the glaze does not burn.

And the main advice: cook with love and in a good mood, then you will definitely get an elegant, delicious dessert on the level of the famous French confectioneries!

Another choux pastry recipe is very clearly shown in the following video.

The finished baked goods from choux pastry, due to the special recipe for brewing it, turn out airy and tender. Preparing such a dough does not seem difficult, but not all housewives undertake to prepare it.

How to make choux pastry - secrets

Secrets to follow when preparing choux pastry:

Lumps of dough placed in a mold should be immediately placed in a heated oven. If the dough is not put into the oven immediately, a crust will form on the surface and it will not rise.
Eggs are added to the dough after keeping them at room temperature; if you add cold ones, then products made from such dough will not rise well in the oven.
After brewing the dough, let it cool to 60-70°C, and then add the eggs. The temperature can be measured without a thermometer - with your hand: a finger dipped into the dough can withstand this temperature.
The dough should not be higher or lower than 60-70°C; if higher, the eggs will curl and the dough will not rise; lower, the dough will become crusty and will not rise either.
It is not always necessary to use the number of eggs in the dough that is written in the recipe: the eggs can be of different sizes, and the dough should be as thick as very rich sour cream.
If the dough turns out to be thick or liquid and has already cooled down, then you can correct it only by kneading a new dough (respectively, a little runny for a thick dough, and thick for a liquid dough), and mix it into the previous dough. It is unacceptable to add flour or eggs to cold dough - it will turn into a flat cake.
The dough needs to be kneaded by hand; the mixer makes it runny and will not fit well in the oven.
Lumps of dough should be placed on a sheet of no more than 1 teaspoon; large lumps do not rise well.
The distance between the lumps of dough should be left 2 cm or more.
Before baking, grease the pan with a small amount of oil; if there is a lot of oil, the future cakes will spread and crack on the bottom, and if you don’t grease them at all, then they will stick to the bottom of the pan.
To ensure that the cakes rise well, the oven door should not be opened during the entire baking period.

How to make choux pastry - recipe

To prepare the choux pastry you need:

1 glass each of flour and water;
100 g butter;
4-5 eggs;
a pinch of salt.

Let's start cooking:

Add salt and oil to the water in a saucepan and heat to a boil.
Turn the heat down to low, pour in all the flour and knead the dough for 1-2 minutes (do not turn off the heat) until it is homogeneous and stops sticking to the walls of the pan.
Cool the lump of dough to 60-70°C, beat in 1 egg and knead vigorously until smooth.
Then add the rest of the eggs in the same way. If the dough is thick after the last egg according to the recipe, add another half of the egg before it cools down.
Preheat the oven to 190°C.
On a sheet greased with vegetable oil, place round lumps or oblong sausages with a teaspoon at a distance of 2 cm. Wet the spoon in cold water each time before immersing it in the dough.
Immediately place the sheet of dough into the hot oven and bake for about 30 minutes or until golden brown.

What can you make from choux pastry?

From choux pastry you can make eclairs, round fried pies with filling, donuts, profiteroles for consomme, French Gougères, and lady fingers cake.

Baking “Lady Fingers” Cake

one and a half glasses of water;
220 g flour;
150 g butter;
5-6 eggs;
a pinch of salt.

700 g sour cream 20% fat;
350 ml cream 33% fat;
260 g sugar.

To decorate the cake you need:

40 g dark chocolate;
1 tbsp. spoon of butter.

Preparing the “fingers”:

Knead the dough and bake the “fingers”.
Boil water with oil and salt.
Add flour and brew the dough.
Add one egg at a time to the slightly cooled dough and knead.
Lightly grease the metal sheet with vegetable oil. Squeeze the dough from a pastry syringe onto a sheet with thin sticks, 5-6 cm in length.
Place the sheet in an oven heated to 190°C and bake without opening the door for about 30 minutes.
Lay out the baked “fingers” to cool.

Preparing the cream:

Beat 250 ml of very cold cream with sugar (190 g) in a mixer until thick.
Add 0.5 liters of sour cream and stir until smooth.

Cake assembly:

We assemble the cake in a mold with a split rim, about 28 cm in diameter. Pour a few spoons of cream into it and distribute throughout the mold.
We place the “fingers” tightly on the cream; if there is space between the cookies, cut several “fingers” into slices and place them in the holes.
Spread cream on top.
We also do the second layer and subsequent layers.
We put a plate on top, and some kind of weight on it - we place this structure in a cold place for 6-7 hours.
After a certain time, tip the cake onto a plate.
Whip another cream from cream (100 ml), sour cream (200 g) and sugar (70 g), and grease the cake, top and sides with it.
Melt the chocolate and butter over steam, and use a pastry syringe to make a mesh along the top and sides of the cake.
Place the cake in a cold place for 1-2 hours, then you can try it.

So, we learned how to prepare choux pastry and baked goods from it.

Eclairs, profiteroles, choux buns - all this is made from choux pastry. If you use different fillings, you can make a wide variety of desserts and snacks from custard buns.

Whatever you fill these buns with, the end result will be a dish that you can be completely confident in serving it to the table. Everyone will be delighted with the tender, slightly tasty filling.

The main task of the housewife is to properly make and bake buns from choux pastry. But this is not always easy the first time. Since choux pastry is quite capricious, it is necessary to take into account some nuances, which for some reason cookbooks are silent about.

How to make choux pastry

Ingredients

125 g butter

1 glass of water

1 cup flour

A pinch of salt

Step 1

First, you bring water to a boil and completely dissolve the oil in it. And add salt. And then add flour.

Secret 1. You need to pour out the flour all at once and mix very quickly. Then it will not give lumps. After adding flour, the dough will be very dense and thick.

Secret 2. This dough is called choux because it is boiled. You need to cook for 2 minutes over medium heat, stirring constantly. You need to stir quickly so that nothing burns and the whole dough cooks evenly.

Step 2

Adding eggs. They need to be driven in one at a time, stirring constantly until the dough begins to stretch.

Secret 3. Before adding eggs, remove the dough from the heat and cool slightly. Just stir it for a couple of minutes.

Secret 4. Eggs should not come straight from the refrigerator. When you start preparing the dough, you need to take them out and wash them under running warm water. While you are making the dough, they will heat up.

Secret 5. The number of eggs is determined by eye. If the eggs are large, then usually there are 4 eggs per serving. If small, you may need 6 eggs. I usually make 2 portions of dough at once and add 8-9 eggs.

Secret 6. Do not use a mixer. This will make the dough very liquid.

Secret 7. The dough should not be too liquid. As soon as it begins to stretch, immediately stop stirring in the eggs. Even if you think it is still too thick.

Step 3

Grease the baking sheet and spoon out the dough to form buns.

Secret 8. Be sure to preheat the oven to 200 degrees before placing your first batch of buns. The oven must be turned on at the same time as you start preparing the dough.

Secret 9. When spooning out the dough, dip a spoon in water. It will stick well.

Secret 10. Do not make very large buns; they will bake well. A teaspoon is suitable for their formation. Keep in mind that future eclairs will double in size.

Step 4

Bake the buns for 20-30 minutes.

Secret 11. First, the buns are placed in a hot oven, about 200° C. And when they rise and golden, the temperature must be reduced to 150° C and finished baking. The danger is that if you turn down the heat too early, the buns will fall. And if the temperature is not reduced, they will not bake well. Baking time depends on the size of the buns. But average eclairs bake for about 15 minutes at high temperature and 15 minutes at low.

Secret 12. To determine if the buns are ready, you need to quickly pull one out. If it doesn’t fall off from the cold air, it means it’s ready and can be removed.

Secret 13. The second batch of buns should be placed on a cold baking sheet. So cool it under running water.

Step 5

The buns need to be taken out, cooled and stuffed.

Secret 14. When placing the buns on a platter, try to ensure that each one has access to air. That is, the second layer must be made very rare.

Secret 15. Custard buns can easily become damp and turn into a rag, so you can only cover the dish with buns with paper napkins and leave them in ventilated areas. Do not put the buns in the refrigerator.

Secret 16. To stuff the bun, you need to cut the top. To do this you need a very sharp and thin knife. A small ceramic knife has proven itself well for these purposes.

Fillings for choux buns

You can fill the buns with both sweet cream and savory fillings: caviar, salads, pate, even feta cheese with garlic and herbs.

Curd cream

250 g cottage cheese

250 g heavy cream

150 g brown sugar

Liquid vanilla on the tip of a teaspoon

Step 1. Whip the cream.

Step 2. Add sugar, cottage cheese, vanilla and beat everything again.

Pate

500 g chicken liver

200 g heavy cream

100-150 g butter

1 onion

4 tbsp. vegetable oil

1 tsp salt

Pepper to taste

Step 1. Sort the chicken liver, wash it and trim off the connective tissue.

Step 2. Cut the onion into half rings. Fry until golden brown in 2 tbsp. oils Transfer to a bowl.

Step 3. Pour 2 tbsp into the pan. oil, heat and add liver. Fry until crusty on all sides.

Step 4. Season with pepper, cover with a lid and remove from heat. Cool to room temperature.

Step 5. Grind the liver and onions through a meat grinder. Add the oil and liquid from the pan. Mix.

Step 6. Beat the softened butter with a mixer or blender. Add liver to it.

Step 7 Beat everything and gradually add cream. Then add salt.

Oil cream

300 g butter

1 can of condensed milk

1 tsp vanilla sugar

Step 1. Bring the oil to room temperature. Start beating with a mixer.

Step 2. Gradually add condensed milk to the butter, without stopping whisking everything. Be careful that the cream does not separate. At the end add vanilla sugar.

Advice

The smaller your profiteroles, the more impressive they will appear on the holiday table. But they will take a very long time to bake. That's why I make medium buns, they bake well and don't take much effort: two portions of dough have to be baked in three batches, about 40 minutes each.

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.