Choux pastry pie: cooking methods

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Choux pastry pie is a tender, soft and appetizing dessert. Some chefs prepare this delicacy with the addition of yeast. But even without this ingredient, it turns out very tasty. Several recipes for the dish are mentioned in the article.

Pie with apples

It includes:

1. Sugar (half a glass).
2. 500 milliliters of milk.
3. Butter - approximately 150 grams.
4. S alt (1 small spoon).
5. Same amount of dry yeast.
6. Flour (about 400 grams).
7. A pound of peeled apples.
8. Three tablespoons of granulated sugar.

Custard yeast dough for the pie is prepared like this.

The milk is heated and combined with butter. Add sugar and s alt. Products are brought to a boil. Mixed with flour in an amount of 150 grams. Grind with a mixer. Then you have to wait until the mass cools down. The remaining flour is combined with dry yeast. Add to other products. Mix well.

The dough is placed in a bag andwaiting for it to expand. A third of the mass is separated. The rest is placed on the bottom of the vessel, the sides are made. Apples should be peeled and cut into squares. They are placed on the surface of the dessert base. Sprinkle with sugar in the amount of 3 tablespoons. A third of the dough is rolled into a rectangular layer, divided into strips. They form a lattice, which should be covered with apples. The dish is cooked in the oven until golden brown. Then the choux pastry cake is cooled, removed from the bowl and transferred to a flat plate.

Pastries with lemon-apple filling

Dough preparation required:

1. Flour - approximately 600 grams.
2. Four eggs.
3. Milk in the amount of 220 milliliters.
4. Butter - approximately 55 grams.
5. S alt (one pinch).
6. 5g fresh yeast.

2 quail eggs and half a small spoonful of baking soda are used to brush the dough.

It takes three sprigs of fresh mint to garnish the dessert.

For the filling you need the following products:

1. 6 apples.
2. Half a lemon.
3. Sugar (three large spoons).

Choux pastry for a pie in the oven is prepared like this. Flour (120 grams) should be sifted. The same amount of milk is brought to a boil. The products are combined and mixed. Then the mass must be cooled. Four eggs are ground with the addition of s alt until a dense foam appears. The resulting mixture is put into the dough. Place 80 grams of flour in it. The mass is kept in a warm place for thirty minutes. Then in the dough you needput soft butter. Add 400 grams of flour, the rest of the milk. The components are ground until a mass with a dense texture is obtained. Keep the dough in a warm place for 60 minutes.

Apples are peeled, cut in half, seeds removed. Then the fruit must be crushed. Combine with juice squeezed from half a lemon. Place on a sieve to remove excess moisture. The dough is divided into two fragments of unequal size. A larger piece is rolled out into a circle. Placed on the surface of a metal sheet covered with baking paper. Sprinkle with apple slices. A smaller portion of the dough is cut into strips. They need to be placed on the surface of the fruit, smeared with a mixture of eggs and soda.

The choux pastry pie is cooked in the oven for about thirty minutes at a temperature of 180 degrees, decorated with mint.

Dessert with cream

The composition of the base for the dish includes:

1. Flour in the amount of 200 grams.
2. Water - 1 glass.
3. Four eggs.
4. Butter (about 125 grams).
5. Half a small spoonful of baking powder.

The cream needs the following ingredients:

1. Milk (about 500 milliliters).
2. Flour - 2 tablespoons.
3. Sugar - approximately 100 grams.
4. Yolk.
5. Vanilla powder.
6. A large spoonful of starch.
7. Butter - approximately 200 grams.

Cooking

The base for the custard pie is done like this.

Water is mixed with oil in a large saucepan. Heat up and bring to a boil. Then the mass is removed from the fire, combined with flour, rubbed well. Put it back on the stove again. Boil until the mixture begins to move away from the walls of the pan. It should have an even consistency. Then the dough is chilled. Combine with eggs, grind with a mixer. Add baking powder. Spread the dough on the surface of a metal sheet covered with parchment. Cook in the oven for about half an hour. The dessert base is then left in the oven for twenty minutes.

For cream, milk (two-thirds of a glass) is placed in a separate plate. Mix with starch and yolk. The rest of the product is combined with granulated sugar. Put on fire, bring to a boil. Hot milk is mixed with starch mass. They rub well. Put the pan on the fire and bring the ingredients to a boil. Add vanilla powder, remove mixture from heat, cool.

The oil is rubbed with a mixer. Gradually add to the rest of the ingredients. The cream should be well whipped. The dough is divided into two pieces. Soufflé is placed on the bottom layer. Cover with top layer. Choux pastry can be sprinkled with powdered sugar.

Dessert with berries

He will need:

1. Flour - approximately 370 grams.
2. S alt (one pinch).
3. Baking powder - 1 teaspoon.
4. Water in the amount of 100 grams.
5. Vegetable oil (the same).
6. 300g berries.
7. Starch (1 large spoon).
8. Half a glass of granulated sugar.

How to make a choux pastry?

Food recipe

All dry ingredients needed for the base should be mixed. Combine with vegetable oil. Add slightly warm water. The products are mixed. The resulting dough is placed in a cold place for half an hour.

The oven should be preheated. The berries are rinsed, combined with sugar and starch. The dough is rolled out into a layer, placed in a baking dish. Filler is placed on the surface of the base. The edges of the product must be slightly tucked so that the filling does not spread.

Pie from choux pastry with berries is cooked in the oven for a quarter of an hour.