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Choux pastry

Choux pastry

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Choux pastry

Short story of the choux pastry


This excellent support for fodder made from butter or custard cream owes its name to its method of preparation: hot dough, which became, later, the choux pastry. His invention is due to the genius of Popellini, the cook of Queen Catherine de Medici, who, in the 16th century was practicing to make small choux pastry - not always very regular
After various modifications by Avice in the 18th century, then Lent, the dough became a classic in French pastry.

 Discover the recipe for Choux pastry , an easy and quick recipe to make so you can make cream puffs, chocolate éclairs and other Paris-Brest like a real pastry chef.

Ingredients / for 10 people

For forty choux pastry:
250 g  of water
80 g of butter
4 eggs
150 g of flour
a pinch of salt

PREPARATION

1
In a saucepan, boil 25 cl of water, with 80 grams of butter cut into small pieces. Once the mixture has boiled, turn off the heat and add 150 grams of flour at one time. Start beating vigorously.
2
Logically, by force of mixing energetically, one obtains the formation of a ball of dough after a few minutes. those balls of dought  must be easily detached from the walls of the pan  . Once the ball of dough is formed, put it back on a low heat for a few seconds, so that it dries.
Choux pastry
before adding the eggs
3
Place the dough in a salad bowl or pothole. Add a first egg, beating vigorously until it is perfectly integrated into the dough. Repeat the process three times, taking care to incorporate the eggs one after the other.
4
When your dough is soft, but not too liquid, place it in a piping bag. Place a sheet of parchment paper on a baking sheet. Form the Choux   by lightly pressing the pouch and holding the tip of the casing against the leaf. Once the Choux is formed, pull with a sharp jerk - by not pressing the sleeve - to "break" the dough and form the small tip. If the result is not satisfactory, recover the dough on the sheet and start again at will. After a few tries, we arrive very well. Remember to space the cabbages enough so that they do not stick together during cooking.
Form the cabbages

5
Brush the Choux  with a mixture made with an egg yolk and two teaspoons of milk. They will gain a nice color when cooking. Place the Choux in a preheated oven at 392 ° F  for 15 minutes, then lower the temperature to 356 ° F for 10 minutes.

To finish

After cooking, we obtain about forty small golden Choux  to perfection. To stuff them with pastry cream or whipped cream, simply make a small incision under the  Choux with a knife, and stuff them with a pastry bag.
If you stick to all the steps of this recipe, taking your time to mix the dough until it releases more steam, this recipe is unmistakable. Do not add yeast, which would miss the Choux pastry.

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to know more about Choux pastry  please visit: 

 https://en.wikipedia.org/wiki/Choux_pastry



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