Choux pastry composition. Choux pastry and eclair recipe

Choux pastry requires some time to prepare, but in contrast, we can say about its undoubted advantage - tenderness and aroma. Choux pastry is used for different purposes, and the nuances of its preparation for various uses are described below.

Choux pastry for dumplings is prepared in a matter of minutes. You can also use the dough for dumplings with any filling.

You will need the following list:

  • baking flour - 3 cups;
  • boiling water - 1 ½ cups;
  • table egg;
  • butter 3 table. l.;
  • salt (fine).

Mix half the flour with salt, sift into a deep bowl in which it will be convenient to knead the dough. In the center of the resulting slide we make a small depression and pour oil and water that has boiled by this time into it. Mix the dough with a spoon, trying to stir all the lumps.

Set the resulting mass aside to cool slightly, and in the meantime beat the egg in a separate bowl. Add it to the dough when the custard mixture has cooled a little, otherwise the egg may curl. Mix everything well.

Sift the other half of the flour onto the table and again make a well in the center. Place the dough into it and knead. Roll the well-kneaded dough into a ball, place it back in the bowl and cover with a damp towel. Let the dough rest for at least half an hour. You can leave it for 1-2 hours, but make sure that the fabric is constantly damp.

How to prepare for eclairs?

Almost everyone knows and loves sweet tender eclairs. They are not difficult to prepare at home.

Below we will tell you how to prepare choux pastry for eclairs:

  • oil drain - 100 gr;
  • baking flour - 1 cup;
  • water - 1 cup;
  • salt;
  • eggs - 4.

Melt the butter in water, warming the mixture over low heat. Add salt and slowly bring to a boil. At this stage, add flour, stirring constantly with a spoon. The result is a soft choux pastry in just a few minutes. Remove the container with the dough from the stove and let it cool slightly, 10 minutes is enough. Next, beat in all the eggs one by one, stirring with a spoon.

For the eclair dough to be ready, bake for about 20-25 minutes. We focus on the delicious golden hue of the eclairs.

Cheburek dough recipe

Choux pastry for pasties, tender, tasty, light, is prepared from the following products:

  • 1.5 stack. boiling water;
  • ½ tsp. salt;
  • 1 table. l. post oils;
  • 4 stacks flour;
  • egg.

Dissolve salt and butter in boiling water, add half a glass of flour and dilute it until the lumps dissolve. Allow the brewed mixture to cool, then sift the flour and beat in the egg last. Knead the dough - it should be soft, tender, and not stick to your hands or work surface.

Choux pastry for pancakes with milk

Custard pancakes are more tender and flavorful than simply mixing room temperature ingredients.

These pancakes are prepared from the following ingredients:

  • 600 ml medium fat milk;
  • 200 ml boiling water;
  • 3 eggs;
  • 300 g flour;
  • 30 ml. fast. oils;
  • a little salt and sugar;
  • a pinch of baking soda.

First, beat the eggs and sugar thoroughly, increasing the speed of the mixer. In this case, the eggs should be cold - this way they will beat better. Next, boiling water and milk are added to the mass, and at the end flour is added. All products are added while continuously beating the mass. At the end, add a little oil and mix the mixture. The dough can be left to sit for 15-20 minutes, or you can immediately use the dough for pancakes by baking them in a frying pan.

For pies

Pies made with choux pastry turn out airy and tender. The dough is suitable for savory filling. For sweet pastries, add a little sugar at the first stage of cooking - about a level tablespoon.

  • flour - 3 cups;
  • hot water - 1 cup;
  • post oil - 2 table. l.;
  • salt - a couple of pinches.
  • Step by step the dough is prepared as follows:
  • To boil water.
  • Dissolve salt in water.

Sift the flour in a bowl, make a well in the center, pour water into it and knead the dough - first with a spoon, then by hand. Leave for half an hour so that the flour gluten absorbs moisture.

Add oil, knead the dough. Use the dough for pies, rolls or pies.

Variation for manti

A simple, tender dough for manti, docile and elastic, is very easy to prepare yourself. It easily rolls out into a thin layer and does not tear when forming manti.

To prepare it you will need the following products:

  • flour - 2-2.5 cups. (guide by consistency);
  • water - 1 cup;
  • salt - half a teaspoon. l.;
  • post oil - 3 table. l.

The dough preparation scheme is similar to the previous ones - first the water is heated, then salt and oil are added to it, and flour is added last, after removing the pan from the stove. To begin with, half the flour is introduced, and then the dough is laid out on the table and kneaded with the second half. The finished ball of dough is wrapped in film or placed in a bag and placed in the refrigerator for half an hour or an hour while the filling is prepared.

For profiteroles

Profiteroles are delicious. a delicate confectionery product made from dough that can be stuffed with any filling and served either as a dessert for tea or as a snack for a feast.

Choux pastry for profiteroles is prepared from the following products:

  • flour - ¾ cup;
  • drain butter - 100 g;
  • eggs - 3 large;
  • water - 1 cup;
  • salt, sugar - a pinch.

First, heat the water in a ladle. As soon as it boils, add salt, sugar, cut a piece of butter into cubes and also place in water.
Wait until the liquid boils again and sift the flour into it. Mix the ingredients with a spatula using quick movements. Remove the container from the stove and continue stirring until the ingredients are mixed together and the dough comes away from the bowl well. Leave to cool for a while.
After about a quarter of an hour, check the dough - if it is moderately warm, not hot, you can beat in the eggs and knead the dough. The consistency will be creamy. It will be convenient to place it in a sleeve and squeeze out small balls onto a baking sheet covered with paper. If you don’t have a sleeve, you can use a couple of wet spoons to form round balls of dough.

With added yeast

Yeast dough works well, making baked goods porous and airy.

  • flour - 4 cups;
  • water - a glass for yeast and a glass for dough;
  • fresh yeast - 50 g;
  • sugar - 1 table. l.;
  • salt - 1 tsp;
  • post oil refiner - 3 table. l.

One glass of water should be warm, and the second should be hot. In a warm place, dilute yeast, salt, sugar until completely dissolved. Then add oil and mix.
Separately, sift the flour into a bowl and pour the liquid into it. As in previous recipes, mix with a spoon, thoroughly kneading the lumps. The dough is ready for making pies or buns.

On a note. Fresh yeast can be replaced with dry yeast. Instead of 50 grams, you will need only 10 grams.

Shortbread choux pastry

Choux, slightly shortbread dough is an excellent option for subsequent baking of shortbread pies and cake layers.

The components of shortbread choux pastry are as follows:

  • oil drain - 100 gr;
  • wheat flour - 150 gr;
  • granulated sugar - 1 table. l.;
  • boiling water - 3 table. l.;
  • fine salt - ½ tsp;
  • non-fragrant vegetable oil - ½ table. l.

For mixing, it is recommended to use the mold in which the cake/pie will be baked. The above products are given in the quantities required for one small cake.
The first step is to combine both types of oil, water, sugar and salt. The form with the contents is placed in the oven at maximum temperature and brought to a boil. Afterwards the form is removed.
Sift flour into the hot mass and knead the dough, first with a spoon, then with your hands. The finished shortbread choux pastry does not need to be infused; it can be immediately used to prepare the crust or base of the pie. For baking, 20 minutes at 180 degrees is enough.

Put the water to boil, as soon as it starts to heat up, add the diced butter. When the mixture boils, pour it into the sour cream and flour mixture. Mix with a spoon, then with your hands. Based on the resulting consistency, you can add more flour. Wrap the resulting ball of dough in film and leave to rest for a while.

Good afternoon, today I made an article that will help a BEGINNING housewife make perfect custard eclairs or cakes the first time. I will tell you how to properly make choux pastry according to the recipe.

Choux pastry has a very simple recipe (the simplest of all there can be).

But- despite the simplicity of the recipe - if you don't know 7 important rules you may not succeed. This is exactly what happened to me: I threw my first custard eclairs into the trash (they didn’t rise, didn’t swell, lay on the baking sheet like dead flat cakes - then I actually burst into tears).

And when the wounds on my sensitive culinary soul healed, I, with new strength and faith in success, began to scour forums and articles and eventually found THAT INFORMATION that is not often written in choux pastry recipes. But without which it is impossible to bake proper plump eclairs and profiteroles.

So that everything works out for you FROM THE FIRST EXPERIENCE.

So... let's start in order.

What is choux pastry?

This is a dough that, when baked, gives an airy, tender, crispy bun. with EMPTINITY inside.

Air bubbles inside these buns come from that the dough contains a lot of water. In a hot oven, the water begins to actively evaporate, and the oil included in the dough does not allow air to pass freely through the pores of the dough, and The water vapor pressure from inside the bun inflates it like a balloon.

And this very emptiness in the custard ball-eclair or cake is filled with a variety of fillings: condensed milk, cream, curd paste, fruit jam.

Even the most novice cook can make choux pastry. But for this he will need not just a recipe.

But also some important nuances of baking, without knowledge of which custard buns or profiteroles may not turn out as airy as you want.

Now you will find out all the secrets of choux pastry...

And then you can bake delicious profiteroles with chocolate (first photo) and cheesecakes with raspberries (second photo).


So let's make this choux pastry. And we will reveal all its secrets.

  • First I will give you the recipe (classic step by step choux pastry recipe)
  • And then I will explain in great detail WHAT MISTAKES CANNOT BE MADE in the actual work of preparing this dough.

Choux pastry recipe..

(proportions for 40 small buns)

  • 1 glass water + 100g butter - melt.
  • Without removing from the heat, add the sifted flour ( 1 glass, that is 160 grams)
  • Brew this flour in hot water with butter (stirring with a spoon or mixer)
  • Add eggs 3-4 pieces. And knead again.
  • Spread the dough with a spoon or pastry syringe onto a greased baking sheet and bake.

IT'S SIMPLE.

But only for those. who knows BASIC RULES FOR PREPARING THIS TEST.

Important Rules –

for the choux pastry recipe.

Let's now go through our recipe - step by step - and understand each rule.

At first everything is simple...

Pour water into a saucepan... put oil in it and bring it all to a boil.

RULE ONE – don’t let the water boil for too long...

Sometimes it happens that your water contains oil it's already boiling... and you got distracted and she continues to gurgle b...

Because of this, she may partially evaporate from boiling... and liquid in the pan will become smaller. And the proportions of dry and liquid will be disrupted. The result will be a choux pastry thicker than necessary.

RULE TWO – flour should brew instantly...

While the liquid is heating up, we will prepare the “flour landing”. Precisely “landing” - because an airborne landing is always instant and lightning fast. This is what should happen with our flour.

The first time I made choux pastry, I made the mistake of pouring the flour out of the glass too slowly. Because it really slowly pours out of the glass.

Have to do differently.

  • Take a sheet of paper and fold it in half. To have a fold line.
  • Pour our (already sifted) flour onto this sheet.
  • To this flour - add sugar (for sweet dough) ... or salt (for salty dough).
  • And when the mixture of water and oil boils in our pan, reduce the heat... and...
  • We take our sheet - by the edges, so that it bent in the fold line, and all the flour was ready to be instantly poured from the sheet.
  • We bring the sheet with flour to the pan - in the second hand immediately take a spoon(wooden spatula... or mixer)
  • Pour flour into boiling oil water - in one motion - noise and immediately ( at the same second) stir quickly, quickly (throw the sheet aside, grab the handle of the pan with one hand and quickly stir all the flour into the water.

The brewed flour needs to be COOKED thoroughly.

Quickly sprinkled flour should boil down. This takes time. Add flour, mix it with boiling water and without removing the pan from the heat (unless the heat is reduced) – knead it directly in the pan. Then we spread it with a spoon on the bottom of the pan - then we collect it in something - then we spread it again - again in something. To make the dough boiled from all sides. After 2 minutes it will be thoroughly cooked.

And it will become a soft, homogeneous lump.

RULE THREE – the temperature of the choux pastry and the size of the eggs matter.

Now, after the flour has brewed and the pan has been removed from the heat, you need to beat in the eggs. But not at once– the dough should not be very hot (so that the eggs do not bake in it) – it is better to stick your finger into the choux pastry: if the temperature is tolerable for you, then the eggs will not “burn”.

If the dough It's going to get completely cold before adding eggs - this is also bad. Then it turns out slimy. And then we will no longer be able to bring it to a meaty-creamy texture.

It may turn out that the size of the eggs will disturb the proportion of liquid/dryness, and the dough will turn out to be too liquid.

Therefore, we beat the eggs into a separate bowl. And beat it there.

And then we begin add the egg mixture little by little into choux pastry.

Added and stirred. Added and stirred and kneaded...

Until the dough becomes we need consistency (that is, sometimes some of the egg mixture is still in the mug... and the dough has already become as it should... which means there is no need to add more egg mixture - that's enough).

And here there is one more point. According to my observations, this is how it turns out. If you stir the choux pastry with a wooden spoon, more eggs are required. And if you use a mixer, then less. The fact is that the mixer stirs the dough too much and intensively, and from mixing it becomes more liquid and fluid, and therefore requires less eggs.

You will see for yourself when you will stop adding eggs to our choux pastry. You will see by consistency.

What does the CORRECT consistency of choux pastry look like?

The desired consistency looks like this: homogeneous shiny paste. which keeps its shape for some time. You yourself will already be able to see by the contents of your pan: here you are stirring the choux pastry with a spoon, and stain patterns in the pan (marks from stirring) How do the frozen ones hold their shape?(photo above).

Or you can check like this: I scoop the dough out of the pan with my finger, and if the scooped liquid piece retains its shape (like toothpaste on a toothbrush), dough tuft sticks out rises to the top and does not fall, which means the dough is as it should be.

Thanks to this property, the choux pastry, when placed on a baking sheet, completely retains its shape and pattern (if the syringe had a patterned nozzle).

And after baking, such an eclair will retain its patterned surface.

What to do if the dough turned out too thick or too runny?

When this happened to me, I naively decided that the thickness of the dough (in one direction or another) could be changed by adding eggs or flour.

But in fact, these innovations in the recipe will only ruin the entire dough. And it will have to be thrown away.

The problem needs to be solved this way.

If the dough is thick, then in a separate saucepan we make a little of the same dough, but more liquid (that is, we put a little more water according to the recipe - we boiled the flour - we added the eggs). And then this batter was mixed with our first too-thick batter.

If the dough is liquid, then we make a little of the same dough in a separate saucepan, but thicker. That is, we pour water and oil according to the recipe, add flour according to the recipe - knead and brew the flour. And we add this dough (which is still without eggs) to our first too liquid dough.

There is one more useful rule when placing dough on a baking sheet...

RULE FOUR - the baking sheet must be wet.

Spread a baking sheet for buns with a VERY THIN LAYER of butter (vegetable or butter) - a thick layer of butter will give a thick crust at the bottom, which will be difficult to tear off from the baking sheet.

Therefore, it is better to bake them on a silicone mat (it does not need to be lubricated with anything).

Be sure to spray the baking sheet generously with water. I just pour water on it and then shake the water off the pan. And small droplets remain clinging to the oil.

These very droplets will give us the necessary humidity inside the oven. And then our buns will rise more together.

How to place the choux pastry on a baking sheet.

Place the dough on a baking sheet

  • or a spoon (dipped in water).
  • or a pastry syringe with a large nozzle.
  • or through a regular plastic bag with a hole cut in it.
  • or roll up a bag of plain paper.

For profiteroles, it is better to use a spoon - you will get a perfect circle (if anything gets smeared, correct it with a wet finger). Or a wide nozzle without a pattern.

The choux pastry SHOULD BE APPLIED IN SMALL PORTIONS.

Round – no more than a teaspoon.

Long – no more than two teaspoons by volume.

Otherwise, it will not rise - too much dough is difficult to rise.

Distance between laid out portions choux pastry - should be at least 2 centimeters. After baking, eclairs laid out with a spoon will look like round, pot-bellied buns.

If the custard cakes are long, use a syringe. If the nozzle of the syringe is thin, then you can simply squeeze out several sausages next to each other (one on top of the other) and in the end we will get a sausage of the thickness we need.


RULE FIFTH - do not let the choux pastry lie on the baking sheet for a long time.

If the balls of choux pastry pressed onto a baking sheet are not immediately put into the oven, then the moisture will begin to evaporate from the dough, and on top of the dough a crust that we don’t need is formed. And then our eclairs (or profiteroles) will not rise.

RULE SIX – the oven must have hot humidity.

Preheat the oven up to a temperature of 180 degrees.

We put our baking sheet with custard eclairs and cakes.

And now let's create an additional steam for oven. To do this, pour some water into the bottom of the mug and plop it directly onto the hot bottom of the oven. Not on the flame itself, of course, otherwise it will go out, but on the hot walls or bottom of the oven. This way our custard profiteroles will definitely rise.

RULE SEVEN - do not open the oven (until they are baked).

You may ask, how do we know that they are already baked if we don’t open them and look.

Small choux buns or cakes are baked 20 minutes. Until a brown-golden crust appears.

If 20 minutes have passed, you opened the oven, and your profiteroles not finished yet(inflated but pale), that is, there is a possibility that in such a pale form they will fall off - deflate. Then you can do this...

When you look into the oven, Keep a cup ready with a small amount of water at the bottom. In the event that you see that the buns are still damp and you need to let them bake some more... we plop this water on the bottom of the oven (add it to the steamer) and quickly close the oven(without turning it off) - thereby we give the buns time to bake until golden brown and not fall due to our premature invasion of their steam bath.

That is…

While you were poking the buns with a match and assessing their degree of doneness, precious steam escaped from the oven. And we risk getting deflated eclairs along with it..

So we took a look... we decided that we weren’t baked yet... we splashed out some water and closed it...

This way our choux buns are less likely to deflate.

AFTER YOU HAVE DECIDED that the eclairs are already baked. We turn off the oven. We open it slightly, but do not immediately take out our custard buns. And let them rest and get used to the new temperature for 5 minutes.

These are the 7 rules - understanding that you will always MAKE YOUR DOUGH the right consistency and the right conditions for the perfect BLOATING of cakes or eclairs.

Let the choux pastry feel your LOVE, CARE and trust in the hands of a professional.))

Well, in our next article we will do SWAN cakes – made from choux pastry. Recipe for beginners.

Happy baking.

Olga Klishevskaya, especially for the site

We like light crispy cakes, profiteroles and buns, thanks to the variety of fillings inside. They can be eaten with salty dishes or served with tea. The choux pastry used to make this pastry contains a lot of water, which is why an air chamber is formed inside it.

By filling the custard cake with butter or protein cream, we have a luxurious treat. You can deep-fry donuts from choux pastry.

Recipe

By applying the rules I indicated in this article, you will quickly prepare homemade choux pastry without having any culinary experience behind you. The soft choux pastry does not require rolling out on a work surface, all you need to do is fill a piping bag and pipe out portioned balls or sticks onto a baking sheet.

If you have not yet purchased such a device for forming custard cakes, take a regular plastic bag and cut off the bottom corner.

As you can see, you don't even have to waste time washing extra dishes. Some housewives spread the choux batter with a spoon dipped in water, and this option has a right to exist.

A couple more secrets:

  1. The temperature of the custard mass before adding eggs must be at a certain temperature. 70-80 degrees is considered optimal. If you do not cool the mixture, the eggs will curdle.
  2. Before beating the eggs into the warm choux pastry, remove them from the refrigerator. They should come to room temperature, and to do this, spend at least an hour on the table.
  3. The friability of the baked goods depends on the eggs; their quantity should correspond to the weight of the flour.

Choux pastry consists of eggs and flour, also includes butter or margarine, as well as salt and water. To avoid the formation of caramel, sugar is not added to the choux pastry at all or is contained in minimal doses.

Recipe for eclairs made from cheese choux pastry

Once you make this custard cake at least once, you will no longer be able to do without it for a long time. All kinds of fillings from meat, pate, cream and vegetables will diversify your table.

Eclairs made from choux pastry can be baked in the oven and fried in a frying pan, choose the method that you like best.

The ingredients should be at room temperature, so take care of this in advance. Place the products that were in the refrigerator on the table. After an hour, start brewing the dough.

So, what products do you need put in homemade choux pastry:

half a pack of margarine for baking or butter (100 g); 200 g white wheat flour; 250 ml water; 5 eggs; 150 g of Dutch or Russian cheese and a teaspoon of paprika.

Follow the recipe. Here is its detailed description:

  1. Place a saucepan with water on the fire.
  2. Add butter or margarine and wait for the fat to melt.
  3. Pour flour into the boiling mass in one fell swoop. Mix with a spatula and knead into a smooth dough.
  4. Remove the dishes from the stove and cool the mixture to a temperature of approximately 70 degrees.
  5. Add the eggs one at a time, stirring the quick choux pastry each time until smooth.
  6. At the end of the kneading, add cheese, grated on a coarse grater, do not forget about paprika. Fans of spicy dishes can not limit themselves and use ground red pepper, herbs, and ground dried garlic for the dough.
  7. Stir the finished choux pastry one last time and transfer to a pastry bag.
  8. Place round pieces on a baking sheet and bake in a hot (220 degrees) oven.

Attention! Do not open the oven door for the first 10 minutes, as the eclairs will quickly fall off. To ensure that the baked goods rise well, place a container of water on the bottom of the oven.

Homemade choux pastry recipe with whipped cream filling


Cakes with sweet filling are baked quickly and easily. The main thing is that you have the following products:

4 eggs; an incomplete glass of flour, to be more precise, 150 g; ¼ part of a standard package of butter; a pinch of salt and a 250 gram glass of water.

The kneading recipe is:

  1. Mix water, oil and salt in a saucepan and bring the liquid to a hot state.
  2. Add flour and stir the mixture for 2 minutes without removing the pan from the heat.
  3. Beating eggs into the dough.

After each egg, stir the soft choux pastry until smooth each time, working in a circle with a spatula. At the end of the process, lift the spatula above the saucepan; the smooth and shiny dough should fall off it in stretchy ribbons.

Eclair cakes are baked at 200 degrees for half an hour. Place the soft choux pastry onto a baking sheet with a wet spoon or from a pastry bag and do not forget to leave enough space between them to allow the baked goods to rise.


To feed your family choux pastry donuts, you need to stock up on the following products:

4 eggs; a glass of flour; 250 ml water; 80 g butter and a small pinch of salt.

Dough donuts are deep fried, so make sure you have enough vegetable oil and a deep frying pan.

For the cream you will need: half a glass of sugar; a glass of milk; 150 g butter; vanilla and one egg.

And now I present to your attention a step-by-step recipe for preparing choux pastry:

  1. The choux pastry is prepared in a fireproof container. Pour water into it and add butter and salt.
  2. Bring the mixture until hot on the stove, then add the flour and remove from the heat.
  3. Stir the mixture with a spoon until it forms a lump and leaves the sides of the pan.
  4. Cool slightly and beat in the eggs one at a time. Stir until smooth each time you add eggs.

Heat the vegetable oil and spoon out the soft choux pastry. The cakes fry very quickly, make sure that they float freely in the deep fat and do not burn.

Prepare the cream recipe:

  1. Grind the egg, sugar and flour until smooth.
  2. Pour in the milk and place the dish on the fire.
  3. Bring the mixture to a boil and, stirring constantly, keep it on the fire for several minutes until it thickens.
  4. After the cream has cooled to room temperature, add the butter, cut into pieces.
  5. Stir and fill the cakes, cut on the side with a sharp knife, with cream.


Baking from choux pastry leaves neither children nor adults indifferent. For housewives who do not intend to spend a long time in the kitchen, there is good news: they do not need to wait for the dough to rise, since its recipe does not contain leavening agents such as soda or yeast.

The increase in the volume of finished products occurs due to steam released at high temperatures.

Useful tips that I would like to focus on now will help you get high-quality baked goods:

  • Use only fresh eggs. To test the product, place it in a glass filled with water. If the egg has sunk to the bottom, you can safely beat it into the dough.
  • Flour with reduced gluten content makes baked goods light and airy.
  • When kneading the dough, do not get carried away with the food processor, otherwise it will not rise well.
  • The butter present in the composition has the best effect on the rise of cakes, so replace it with other fats only in exceptional cases.

The world-famous and popular choux pastry cakes, eclairs, were invented back in the 18th century. Having served in the kitchen of the French King George IV, the talented pastry chef Marie-Antoine Carême invented a delicious dessert that is still enjoyed today.

Thin dough combined with delicate custard cream is loved by gourmets of all times. That is why eclairs have reached our times, having undergone virtually no changes.

Varieties of classic eclairs

Classic eclairs are oblong-shaped pastries filled with custard. The dessert is topped with glaze or poured with melted chocolate.

Among the varieties of eclairs are known: profiteroles and shu. The first of them are made in a very small size with a diameter of 2 cm and are stuffed with all kinds of fillings, both sweet and salty.

Shu are cakes in which the top is cut off and filled with cream through the hole. The top, before putting it in place, is lightly lubricated with cream.

French confectioners living in the homeland of the famous inventor of eclairs usually prepare cakes of a strict cylindrical shape, 14 cm long.

The cavity is filled exclusively with vanilla or chocolate custard, and the surface is covered with fondant or icing.

Rules for preparing dough using the custard method

Before kneading the choux pastry for eclairs, check out some tricks that will help you complete this process efficiently. So:

  • Do not beat cold eggs into the dough. If you decide to bake eclairs, remove the eggs from the refrigerator in advance.
  • Cakes should contain only natural products. Do not replace butter with spreads or vegetable solid fats, otherwise the dough may not rise.
  • It is better to use a mixer for mixing, this will make the process more active.
  • The consistency of the dough should resemble rich homemade sour cream. You can achieve the desired result by correctly calculating the number of eggs. They are added at the very end, one at a time, and the condition of the mass is monitored.

Preparation of choux pastry according to GOST

The recipe for choux pastry according to GOST was inherited from the confectioners of the USSR.

Check it out and, first of all, remember the list of ingredients: 300 g eggs (5-6 pieces); 200 g flour; ½ stick of butter; a pinch of salt; 180 ml water.

We start preparing the dough by melting the butter in a saucepan. Then:

  1. Pour in water and salt.
  2. Sift the flour and add it to the mixture in one fell swoop in a saucepan still on the stove.
  3. Constantly stirring the thick mass, keep it on the fire for one minute.
  4. Turn off the burner and cool the dough until warm.
  5. Beat the eggs in a separate bowl with a whisk and gradually pour into the custard mixture, stirring it all the time with a spatula.
  6. As soon as the dough becomes similar in consistency to homemade sour cream, it is ready.
  7. To bake the brownies, transfer the batter to a piping bag fitted with a star tip. Pressing the device from all sides, pipe strips of dough 12-14 cm long onto a baking sheet covered with parchment.
  8. Preheat the oven to 220 degrees and send the pieces to bake. First, maintain the set temperature for 10 minutes, then reduce the heat to 170 degrees and continue baking for another 20-25 minutes.
  9. Never open the oven door, otherwise the eclairs will fall off and become flat.

Preparing choux pastry with milk and dry yeast

As you already know, custard pies can be filled with any fillings, it all depends on what you are going to serve them with.

The dough recipe does not tolerate any substitutions; in addition, all ingredients must be accurately measured and placed in a bowl in strict order.

It is only allowed to use milk instead of water, and only in the case when the dough is prepared with the addition of dry yeast.

Take: 200 g of milk and flour; 5 g each of salt and sugar; a quarter cup of melted cow butter; 4 eggs and 10 g (small bag) dry yeast.

Cooking steps:

  1. Pour the flour into a bowl and pour in the milk that has just boiled.
  2. Beat the mixture with a mixer until it becomes smooth and homogeneous.
  3. Chop the yeast in 20 ml of warm water and mix with granulated sugar. Add to the custard mixture and mix thoroughly.
  4. Beat the eggs with a whisk until foam appears on the surface. Gradually pour them into the bowl with the yeast mixture and stir all the time with a spatula.
  5. The dough obtained using the choux method should be viscous and moderately thick. Its consistency is similar to homemade fatty sour cream. If you are not satisfied with the result, you can add more flour.
  6. At the very end, salt the dough and let it rise. After an hour or more, it will have approximately tripled in volume and will be ready to be cut into cakes.
  7. After filling a pastry bag with dough, squeeze out sticks 8-10 cm long and bake them for 30 minutes in a hot oven.

I was about 12 years old when I first decided to bake profiteroles (aka eclairs, aka shu). Well what can I say? To say that my attempts were unsuccessful is to say nothing. Rather, they were pancakes cooked in the oven :-) In general, from that time on, as they say, as the grandmothers whispered: I never took up this business again. You could always buy eclairs in stores. Now I often buy eclairs in a French restaurant. Well, the question arises, why bother? But no - I wanted to tense up :-)

So, I want to offer you a basic recipe for making choux pastry for “buns”, which can be filled with either a salty filling or a sweet one, because the dough tastes bland.

I have already tried several recipes for the airy treat, but settled on this one.

To prepare the dough, we will prepare the products according to the list.

Pour milk and water into a ladle (pan). Add butter, salt, sugar and set on medium gas. Bring the mixture to a boil and make sure the butter has completely melted.

Immediately, without removing from the heat, add flour and stir quickly. This is how we make the dough.

The dough will immediately gather into a firm, soft lump. Keep on the stove for no more than one or two minutes, stirring constantly.

Some people find it convenient to stir with a wooden spoon, but for me it’s convenient to do this with a silicone spatula.

Stir constantly!!! Otherwise, the dough will simply burn and your efforts will be in vain.

This is what the dough will look like. Do you see the crust at the bottom of the ladle? And you should have the same one. It must be light, not burnt.

So, when the lump looks like in the previous photo, remove the ladle from the heat. Break the dough a little and let it cool slightly. This is done so that the eggs, which are added to the dough later, do not curl.

The dough has cooled down a little, you can add the eggs. We enter them one by one.

Next comes the fun part - you need to mix the egg into the dough. This is quite difficult to do, because the egg breaks the dough into pieces, enveloping them. But we don’t like easy ways, so we patiently mix the dough until the egg is completely absorbed into it. As soon as the mass has become homogeneous, add another egg and mix it into the dough again. As soon as the mass has come together, add the third egg. And mix again.

Please note that for me personally, three medium-sized eggs are ALWAYS enough for this recipe.

If you have large eggs, then beat the third egg into a bowl, shake with a fork and add a little at a time to the dough.

This is the dough you should end up with using the basic choux pastry recipe.

You can start working with it: transfer it to a cooking bag and, using the attachment, place pieces of the desired size onto a baking sheet. If you don’t have a nozzle, you can do this with two teaspoons. Keep in mind that during baking the pieces will increase in size several times, so there should be enough space between them so that they do not stick together.

Products made from this dough are baked at 180 degrees. And how long it takes - it all depends on the size of the workpieces.

This is how profiteroles are made from this dough. They are hollow inside, as they should be.

Good luck and good luck with your cooking!

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:

  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, pour in the 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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