The best recipes for choux pastry for dumplings, pancakes and eclairs

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

How many choux pastry recipes do you know? Fantasy draws us slides of delicate profiteroles or majestic eclairs. But choux pastry products can be found not only in pastry shops. Pancakes are baked from it, dumplings and dumplings are made. Of course, the recipes for these dishes are different, but they also have something in common - the flour in this dough is brewed by adding boiling water to it. This makes the dough manageable, elastic, smooth and very tasty.

Test Features

This type of dough is not easy to prepare, especially for novice cooks. The fact is that it is difficult to predict what the final result will be. It can become runny if you put in too many eggs, it can be hard to cook, or the oven will leak heat, preventing the dough from rising. To avoid mistakes, always follow the exact amount of ingredients. And then the products will be airy, with a crispy crust. The brewing of flour gives this dough the ability to contain a large amount of liquid. Flour swells, and as a result, during baking, it formscrust. And voids are obtained thanks to water, which turns into steam at high temperature and tries to find a way out. Each housewife has her own recipe for custard dough, verified over the years, but everyone should know the nuances that need to be taken into account when cooking:

• correct temperature in the oven - at low the dough will spread, at high it will dry;
• too much oiled sheets - the dough will spread;
• batter will not rise if eggs are shifted or too much water is added.

Couture dough recipe for eclairs and profiteroles

Delicate buns with a crispy crust, airy inside, filled with cream, custard or any other cream, few people can remain indifferent.

How to make choux pastry?

In a glass (200 ml) of water, melt one hundred grams of butter (butter). We don’t let it boil for a long time, otherwise the water will evaporate and the dough will turn out to be of the wrong consistency, too thick. As soon as it boils, add a glass of flour and immediately begin to knead with a spoon or mixer. Let cool slightly and add three to four (depending on size) eggs. Mix very well. Preparing the baking sheet.

Lubricate it with a very thin layer of butter and lightly sprinkle with water. You can use a silicone mat - then oil is not needed. You can spread it either with a spoon moistened with water, or with the help of a wide nozzle of a confectionery syringe. If you want to make eclairs, then squeeze the dough into strips. In the absence of a syringe, just make a bagfrom paper or cut off a corner of a plastic bag and plant the dough on a sheet. They are baked quickly - 20 minutes at 180 degrees is enough. Do not open the oven door during baking, otherwise the cakes will fall off. If you have to do this, splash some water on the inside of the oven: the steam will keep the cakes from deflated.

What is the secret of choux pastry for dumplings?

It got its name because flour is mixed not with cold water, but with hot water. Gluten is released faster, the dough first becomes more sticky, and then very elastic and does not stick to hands at all. Most often, freshly boiled water is used. The dough needs to be kneaded well and for a long time - only in this way it will acquire its unique properties: it will be easy to roll out to the thinnest state and not tear, take the shape you need and not boil soft, and also will not stick to the table and hands.

For dumplings and dumplings

Preparing choux pastry for dumplings is not at all difficult, but once you get used to it, you will not be able to return to the usual dough.

So, you will need:

• 150 milliliters of water;
• 250 grams of premium wheat flour;
• two tablespoons of vegetable oil (preferably unscented sunflower oil);
• s alt.

You can add an egg, but then the dough will be denser and less docile.

How to cook choux pastry for dumplings and dumplings?

Sift the flour andform a hill out of it. Make a well in the center and pour in the oil. Gently mix butter and flour (preferably with a wooden spoon).

Boil water with s alt. Start gently pouring the hot water into the flour, stirring immediately. Use a spoon first, otherwise you risk getting burned. The kneading takes about twenty minutes. By this time, the dough has time to cool. As soon as the dough becomes docile and stops sticking to your hands, let it rest for half an hour, covering the bowl with a towel. So the gluten will swell even more, and the dough will become more plastic and softer.

If you plan to make choux pastry for dumplings with a sweet filling, add some vanilla sugar to the flour. So the dough will acquire a delicate, refined aroma.

choux pastry for pancakes with milk

These pancakes are very tasty and tender. The secret of the choux pastry recipe is that you need to quickly knead it while pouring boiling water into it. They are prepared quickly and simply, and eaten instantly.

You will need:

• half a liter of milk;
• two chicken eggs;
• half a bag of baking powder;
• a glass of boiling water;
• seven tablespoons (tablespoons) of vegetable oil;
• two and a half cups of premium flour.

How to cook?

The algorithm is simple:

1. Flour must be sifted. This helps her to be enriched with oxygen and removes lumps. This is done using a sieve or a special device in the form of a sifting mug. Choose the best flour– it is more finely ground.
2. Break the eggs into a separate bowl and beat with a mixer.
3. Pour milk and beaten eggs into a saucepan or bowl. While whisking, simultaneously add the baking powder and sprinkle the flour in small portions. The dough comes out thick, like for pancakes. Try to avoid lumps. Continuing to beat, pour a glass of boiling water into it. When the dough is almost ready, add butter. It will help the dough not stick to the pan.
4. Heat the pan well, pour a little oil on it, pour the dough and distribute it evenly.
5. Ready-made pancakes can be filled with stuffing, or you can simply serve with tea with jam, honey or condensed milk.