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What dishes can be cooked from choux pastry?

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Recipe. Put oil, salt in a kettle with water and bring to a boil. Pour the sifted flour, then boil the mass for 1-2 minutes, stirring with a spatula. Cool brewed dough to 70 ° C and, while stirring, gradually add eggs or melange. It must be remembered that from steep dough products rise poorly, and from the liquid dough they turn out to be vague and “sit down” with a large heating in the oven. To correct the liquid dough, brew a portion of thick dough and add it to the liquid. From the test of the normal density of the product blur slightly. When baking products, the baking tray should be greased lightly, as excess fat contributes to the formation of cracks on the bottom crust. Prepared choux dough to put in a pastry bag and release from it products of various shapes. Bake the dough for 30-35 minutes at a temperature of 180-200 ° C. Output - 1 kg of baked product.

Products. Flour - 490 g, butter - 245 g, water - 440 g, melange - 734 g, salt - 6 g. At home, choux dough is prepared in the following proportions: flour - 1 cup, butter - 80 g, water - ½ cups, eggs - 5-6 pcs., salt - ¼ h l.

Choux Profiteroles

Recipe. Choux dough (see recipe) put in a pastry bag and through a smooth tube with an opening of 10 mm in diameter, put small buns on a clean, lightly greased baking tray that bake at a temperature of 130-140 ° C. Output - 1 kg of profiteroles.

Products. Flour - 600 g, butter - 280 g, eggs - 880 g, water - 560 g, sugar - 8 g, salt - 12 g

Cream Bun

Recipe. Put the choux pastry into the pastry bag (see recipe). Through a smooth metal tube with a hole of 1.5 cm to release on a baking sheet, lightly oiled, small buns. Bake at 200-220 ° C. In ready-made chilled buns, cut off the top, fill them from the pastry bag with a toothed tube with well-whipped cream. Cover the bun with the cut off lid and sprinkle with powdered sugar. Yield - 100 pcs. cream buns in 75 g.

Products. Flour - 1530 g, butter - 700 g, eggs - 2150 g, salt - 30 g, water - 1500 g, cream - 3800 g, vanilla in sticks - 10 pcs., Powdered sugar for cream - 700 g, powdered sugar for bread rolls - 300 g

Fried donuts

Recipe. Milk with sugar, butter, salt, bring to a boil, pour flour into it and brew as described above (see recipe), cool slightly and, gradually stirring, add eggs. Put the dough into a pastry bag and squeeze through a gear tube onto greased parchment paper in the form of bagels. Bagels together with paper to lower in heated fat (deep-fat), when heated paper lags behind the bagels. When one side is reddened, turn the donuts with the help of a fork to the other side, then remove them from the fat, put them on the net and sprinkle them with powdered sugar after draining the fat. You can make products and other forms - in the form of sticks, verbs or points and flavor the dough with lemon, cardamom or vanilla.

Products. Flour - 100 g, sugar - 10 g, butter - 40 g, salt - 2 g, milk or water - 90 g, eggs - 130-150 g, fat for deep-frying - 40 g.

Choux Ring

Recipe. Prepare the choux pastry, as usual (see recipe), but after brewing, add sugar to it. Put the dough in a pastry bag with a toothed tube with a diameter of 10-12 mm and release on a baking tray, lightly oiled, oval-shaped rings measuring 12 x 6 cm. Bake the products at a temperature of 200-220 ° С. Yield - 100 pcs. cakes choux ring.

Products. Flour - 2600 g, butter - 1200 g, sugar - 100 g, eggs or melange - 2000 g, salt - 50 g, water - 2300 g

Eclair cake with cream and white fudge

Recipe. From a pastry bag with a smooth tube with a diameter of 15 mm to release on a baking sheet, lightly oiled, choux dough (see recipe) in the form of sticks 12 cm long. Bake and cool the product, pierce with a wooden needle and out of the pastry bag cream. When mass production of these cakes, you can use a special pneumatic device to fill them with cream. Top of the cake to fill with warm to 40 ° C fudge. Before frosting, cover the tube with a brush with a thin layer of custard or fruit filling, which makes the product shine. Yield - 100 pcs. Eclair cakes to 70 g.

Products. For the dough: flour - 885 g, butter - 440 g, blend - 1325 g, salt - 10 g, water - 800 g, for cream: butter - 1815 g, icing sugar - 970 g, condensed milk - 725 g, cognac - 6 g, vanilla powder - 18 g, for fudge: sugar - 1580 g, syrup - 160 g, essence - 5 g, water - 450 g

Cake eclair with chocolate cream and fudge

Recipe. Prepare this cake in the same way as described above (see recipe), but add cocoa powder to the sweet and cream. Yield - 100 pcs. eclair cakes with chocolate cream and fudge 70 g each

Products. For the dough: flour - 893 g, butter - 456 g, melange - 1327 g, salt - 10 g, water - 800 g, for cream: butter - 1402 g, sugar - 1176 g, essence - 3 g, eggs - 209 g, vanilla powder - 3 g, milk - 784 g, cocoa powder - 100 g, for fudge: sugar - 1544 g, syrup - 162 g, essence - 2 g, vanilla powder - 2 g, cocoa powder - 239 g, water - 550 g

What is choux pastry?

Choux dough is a variety that involves brewing all the flour or a specific part of it during cooking. That is, the product is poured boiling water, and then steamed in some recipes. As a rule, the dough is fresh, but sugar is quite possible to add. Baking powder in the composition is not introduced, and it is not necessary, because the main feature is the presence of voids inside, which give the products airiness. And the resulting volume of space is often filled with fillings. And therefore, choux dough is used to prepare profiteroles, eclairs. But there are other equally famous dishes.

What to cook?

What can be cooked from choux pastry? Various flour products, with air, tender and refined. Below are considered and described in detail the most popular dishes.

At home, you can get amazing exquisite eclairs.

The dough will need:

  • about 180-200 g of flour,
  • 100 g butter,
  • glass of water,
  • half tsp salt,
  • incomplete tablespoon of sugar,
  • three large eggs or four small ones.

For cream filling:

  • 400 g of cottage cheese,
  • five art. l butter,
  • half a cup of sugar
  • two yolks,
  • 150 ml of heavy cream (the fatter the better),
  • vanillin,
  • a glass of fresh or thawed strawberries.

  1. In a thick-bottomed saucepan or saucepan on the stove, heat the water, add salt with butter and sugar. Bring the mixture to a boil.
  2. Now, right in the saucepan of the boiling mixture, gradually pour the flour and a spoon or other cutlery, knead the dough. As a result, you should form a homogeneous mass, which should be allowed to cool slightly (enough for ten to fifteen minutes).
  3. Add the eggs (one by one) and knead the dough again with your hands.
  4. Now you can let the dough stand for half an hour, but you can skip this step and go straight on to the next one.
  5. Prepare a pastry bag, fill it with dough and squeeze small portions into strips or circles on a greased or parchment-covered baking tray. If you do not have a bag, try using a tight bag with a cut-off corner or just lay out the dough with a spoon.
  6. Bake eclairs in an oven preheated to 180 degrees for about forty minutes.
  7. Prepare the stuffing. In a bowl or saucepan, place all the ingredients, with the exception of butter and strawberries, whisk them with a mixer or blender.
  8. Now add the oil, move the composition into a heat-resistant container and place on the stove. When the bubbles appear, reduce the fire and tantalize the mixture so that it becomes thick, similar to semolina.
  9. Cool the curd cream, enter into it chopped strawberries.
  10. Fill your ready-made eclairs with strawberry-curd cream (you can make holes in them or cut them in half lengths).

Choux pastry can make very tasty thin openwork pancakes. The list of ingredients will be as follows:

  • one and a half glasses of water
  • 300 ml of milk
  • two glasses of flour,
  • two eggs,
  • half tsp salt,
  • Art. l vegetable oil (plus frying),
  • a glass of sugar
  • hl soda,
  • vanilla sachets optional.

  1. Break eggs into a bowl, add vanilla, sugar and soda. All carefully whip to see the foam.
  2. Now pour in the milk, again beat everything at slow speed or stir with a spoon.
  3. Finally, you can gradually pour flour. At the same time, you should simultaneously actively beat everything in order to avoid the formation of lumps.
  4. Boil water and pour it into the batter with vegetable oil. Immediately begin to actively stir it. Having achieved perfect uniformity, let the mixture stand for ten minutes, so that the soda starts to act and starts the process of formation of bubbles, which, when frying, should make pancakes delicate.
  5. You can start frying pancakes. Grease the pan (you can use a cooking brush for this purpose) and warm it well.

Even the beginner and not the most experienced housewife can make pasties from choux pastry. Prepare these foods:

  • three glasses of flour,
  • one and a half glasses of water
  • three or four art. l vodka
  • four art. l vegetable oil
  • hl Sahara,
  • literally a pinch of salt.

  • 300 g minced (any, you can use mixed)
  • two onions,
  • two garlic cloves,
  • five art. l water,
  • ground pepper
  • cilantro,
  • salt.

For the formation and frying need vegetable oil and flour.

  1. Sift flour and combine with sugar and salt. Pour this dry mixture on a table or another work surface, and form a recess in its center.
  2. Boil water and pour into the hole. There at this moment pour in oil with vodka.
  3. Quickly start kneading dough. It should be elastic, warm and rather soft. Flour add, most likely, do not have to.
  4. Wrap the finished dough with cling film or put it in a plastic bag, let it stand and rest for about forty to sixty minutes.
  5. In the meantime, prepare the stuffing. Peel and finely chop the bulbs. Wash, dry and chop greens. Add minced greens with onions, salt with pepper and water (it needs to be cooled beforehand), mix everything up. By the way, instead of minced meat, you can use meat, and it should be minced once or twice.
  6. The dough had time to relax, and it can be divided into parts. Make sausages, cut them into pieces with a diameter of about 6-7 centimeters. Roll the pieces to a thickness of 2-3 millimeters.
  7. Take the first layer. On one half of it lay out the stuffing, retreating 1.5 cm from the edge. Cover the filling with the second half, fasten the edges. Now it is possible to make blanks more attractive with the help of a fork or pizza knife, making notches along the border or cutting off its part.
  8. Pour oil into the pan, do not regret it (you need to take about 1 cm from the bottom). Heat the oil well and start roasting pasties on medium heat on each side until golden and crusty.

Listing popular recipes with choux pastry, it is worth mentioning dumplings. For their preparation you need:

  • three glasses of flour,
  • glass of water,
  • egg,
  • a pinch of salt,
  • 4 tbsp. l vegetable oil.

  1. Sift flour, pour it into a wide bowl.
  2. Bring the water to a boil and pour in the flour, immediately adding egg, salt and butter.
  3. Knead the dough, which should be smooth, not sticky to the hands.
  4. Form a ball, cover it with something and leave for half an hour.
  5. For the filling, simply combine the minced meat with finely chopped onions, salt and chopped greens.
  6. Roll out the dough, use a cup or other container to cut circles, lay out the stuffing, put together and press the dough, and then make dumplings, holding the edges together.

Prepare different dishes from choux pastry and delight loved ones or guests!

How to cook choux pastry

For a long time, the brewed base is known for making baked goods and other dishes. Already in ancient Russia, the dough brewed with boiling water was very popular, dumplings and pancakes were made from it. Cooking choux pastry at home begins with the selection and purchase of components. You need fresh wheat flour, chicken eggs, butter or margarine, salt, sugar, and certainly water, boiled and hot. Through the use of water, the dough is brewed, which makes the consistency of the base soft.

You can cook both sweet and savory dishes from it - profiteroles, pasties, dumplings. Making dough at home is very simple: it is almost never hard, does not need rolling, and the products are formed with a cooking syringe or spoon. Here are some secrets of making the right brewed base:

  • bake the product should first be at 220 degrees, and after 10 minutes to reduce the heat to 190 degrees,
  • finished products get a dry hard texture, buns do not need to get ahead of time, so that they do not start to fall off, but wait for the appearance of a crust,
  • it is better not to cook the dough, but if this happens, you can freeze it in the freezer, wrapping it with cling film to prevent chapping,
  • after freezing the dough does not need to be defrosted, you need to immediately put it in the oven,
  • pastry is stored for a maximum of three days, and if filled, only two,
  • you can fix the batter as follows: make a portion of the thick mass and mix with the main,
  • if the billet is too dense and steep, it can be diluted with a liquid portion,
  • the baking tray for brewing the brewed products needs only to be lightly greased so that the excess does not lead to cracks on 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 Recipe

The technology of making custard dough at home is simple: mix water with the oil component (butter, margarine), boil. After that, all the sifted flour is immediately poured, the contents are mixed vigorously and cooked for two minutes to melt the butter. After the dough begins to move away from the walls, you need to remove the pan from the heat, cool to the temperature of the human body and, kneading thoroughly, add the eggs one by one.

This will result in a homogeneous shiny mass with a consistency of medium thickness, not spreading over the pan. It is baked for about half an hour at 195 degrees, and after cooking, the products are cooled inside the oven. You can make a yeast dough, the recipe of which is to pour boiling water or milk with flour and then beat with a mixer until smooth. On this basis, yeast is mixed with sugar, the mass is ground and left for an hour to rise and triply in volume.

For eclairs

  • Cooking time: half an hour.
  • Servings: 4 persons.
  • Calorie dishes: 215 kcal.
  • Purpose: for dessert.
  • Cuisine: author.
  • The difficulty of preparation: medium.

How to make a simple dough for custard cakes, explain in detail the following step-by-step recipe. The secret to making is hot steam, formed from boiling water - it forms a cavity inside the products, which makes it suitable for filling with a sweet filling - a classic butter cream, whipped cream. If you fill the dough pieces with cheese, you get savory pastries for snacks. First try the classic cooking recipe, you can later experiment.

  • milk - 120 ml,
  • water - 120 ml
  • butter - 100 g,
  • flour - ¾ cup,
  • eggs - 3 pcs.,
  • salt - pinch,
  • sugar - 3 g

  1. Mix milk, water, butter, salt, sugar. Put the container with the mixture on the fire, stirring, stirring until boiling. Stir with a wooden spoon so that the contents come in a circular motion, cover all the sifted flour.
  2. Stir quickly to form a dense mass at the bottom. Cook for two minutes, reducing the intensity of the fire to form a ball, easily diverging from the walls and bottom.
  3. Remove from heat, cool the mass, stretching with a spatula so that it becomes warm to the touch. You can mix it with a mixer with a nozzle-blade.
  4. Beat eggs one by one, stirring intensely after each. The result is a brilliant homogeneous mass, slipping from a spoon with a heavy, wide ribbon.
  5. Form eclairs, spread them on a baking sheet, bake until ready for half an hour at 190 degrees or 20 minutes at 200 degrees and 10 minutes at 160. Cut, remove the crumb, stuff high cakes.

For profitrolls

  • Cooking time: half an hour.
  • Servings: 6 persons.
  • Calorie dishes: 209 kcal.
  • Purpose: for a snack.
  • Cuisine: author.
  • The difficulty of preparation: medium.

The dough for profiteroles is slightly different from eclairs, but it can be stuffed with different stuffing - from sweet butter cream to red caviar with cheese or greens. You can immediately enter the desired filling in the dough, mixing it with flour, if it is dry (paprika, dry garlic), and after hammering in eggs with a heavy consistency. After baking profiteroles can be lightly fried in a fryer, and then filled.

  • flour - glass,
  • butter - 100 g,
  • water is a glass
  • eggs - 3 pcs.,
  • salt - pinch,
  • sugar - pinch.

  1. Heat water, add salt, sweeten, add cubes of oil, boil. Brew sifted flour, quickly knead the mass with a wooden spatula.
  2. Remove from heat, stir to prevent lumps, return to minimum heat, continue to interfere so that the mass lags behind the walls.
  3. Cool slightly, beat the eggs, knead the dough with a mixer or a spoon after each.
  4. Set profitables with a bag or teaspoons dipped in water on parchment, bake for 15 minutes at 190 degrees. Between profitrolls should remain free space of about three centimeters.

For dumplings

  • Cooking time: half an hour.
  • Servings: 10 persons.
  • Calorie dishes: 234 kcal.
  • Purpose: for lunch.
  • Cuisine: author.
  • The difficulty of preparation: medium.

Universal choux pastry for ravioli is tender, elastic and supple. It is pleasant and easy to work with him, and dumplings have a rich taste. In addition to ravioli, you can cook dumplings or pasties, and with the proper skill even manti, pies and puff cakes. The resulting mass rolls out easily, forming thin circles, which are well filled with meat or mushrooms.

  • eggs - 1 pc.,
  • salt - pinch,
  • flour - 3 cups,
  • vegetable oil - 20 ml,
  • boiling water - a glass.

  1. Beat the egg with salt, add the flour and butter, knead, boil with boiling water.
  2. Knead first with a spoon, then with your hands, if necessary add a little flour.
  3. Roll out, cut circles, stuff with minced meat, cook until ready. Serve with sour cream.

  • Cooking time: 12 hours.
  • Servings: 10 persons.
  • Calorie dishes: 274 kcal.
  • Purpose: for dessert.
  • Cuisine: author.
  • The difficulty of preparation: medium.

How to make choux puff pastry, explain in detail the step-by-step recipe with photos. The secret of making lies in the use of dark beer, which makes the mass more saturated with air bubbles. After the formation of the test, it must be frozen and only then processed to make several layers. Products based on custard mass are characterized by increased volume and tenderness.

  • margarine - 250 g,
  • flour - 4 cups,
  • beer - half a cup.

  1. Margarine melt, pour flour, pour beer, knead the dough.
  2. Cool slightly, freeze.
  3. After freezing, thaw, thinly roll out, fold in three layers, repeat, roll out.
  4. Form the product, bake until golden brown.

For dumplings

  • Cooking time: 2 hours.
  • Servings: 7 persons.
  • Calorie dishes: 223 kcal.
  • Purpose: for dinner.
  • Cuisine: author.
  • The difficulty of preparation: medium.

Recipe custard dough for dumplings is also suitable for the manufacture of ravioli. According to him, the resulting mass is thinly rolled out, circles are cut out of it, and dumplings are formed. You can start them with cottage cheese, potatoes with mushrooms, sweet cherry berries. It is good to make dumplings with cabbage and carrots, onions and greens or minced meat. The dough has a high strength, after freezing the product is not torn during cooking.

  • flour - 3 cups,
  • boiling water - 1.5 cups,
  • eggs - 1 pc.,
  • sunflower oil - 30 ml,
  • salt - 5 g

  1. Salt half the flour, sift on the table, make a well, pour in the oil.
  2. Boil with boiling water, mix until smooth, cool for five minutes.
  3. Slightly beat the eggs, pour into the dough, mix.
  4. Sift the second half of the flour on the table, make a recess again, lay out the billet, knead. Cover with a wet towel, let rest for an hour.
  5. Roll out, cut circles, fill, cook.
  6. Serve with sour cream or ghee.

For chebureks

  • Cooking time: 1.5 hours.
  • Servings: 8 persons.
  • Calorie dishes: 231 kcal.
  • Purpose: for a snack.
  • Cuisine: author.
  • The difficulty of preparation: medium.

How to make choux dough for pasties with vodka, teach the following recipe with a photo. Thanks to him, pasties are crispy and appetizing, because alcohol gives the dough the desired consistency. A golden crust of a fragrant dish will not leave anyone indifferent; chebureks should be served as an independent delicacy or with warm milk or hot tea.

Choux pastry for ravioli

Choux dough for ravioli is cooked in minutes. You can also use the dough for dumplings with any filling.

You will need the following list:

  • Baking flour - 3 stacks.,
  • boiling water - 1 ½ stack.,
  • table egg,
  • oil 3 table. l.,
  • salt (fine).

Mix half of 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 boiling water into it. Knead the dough with a spoon, trying to stir all the lumps.
Putting the resulting mass to cool slightly, and in the meantime, beat the egg in a separate bowl. Add it to the dough when the brewed mass has cooled slightly, otherwise the egg may curl. All mix well.
On the table, sift the other half of the flour, in the center we again make a hollow. In it we spread the dough and knead. Well kneaded dough roll into a ball, put it back in a bowl and cover with a wet towel. Give the dough to rest for at least half an hour. You can leave for 1-2 hours, but at the same time to ensure that the fabric was constantly wet.

How to cook for eclairs?

Sweet gentle eclairs know and love almost everything. They are not difficult to cook at home. Below we will explain how to make choux pastry for eclairs:

  • oil plums. - 100 gr,
  • Baking flour - 1 stack.,
  • water - 1 stack,
  • salt,
  • eggs - 4.

Melt the oil in water, warming the mass on a slow fire. Add salt and slowly bring to a boil. At this stage, add flour, stirring constantly with a spoon. As a result, in just a few minutes you will get a soft choux pastry. We remove the dough from the stove and let it cool for a while, 10 minutes is enough. Next, we drive in all the eggs, stirring with a spoon.
For readiness to the test for eclairs it is enough to bake about 20-25 minutes. Focusing on the golden appetizing hue of eclairs.

Pasta dough recipe

Cheese dough for pasties, tender, tasty, light, prepared from the following products:

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

Dissolve salt and oil in boiling water, cover half a cup of flour and dilute it until the lumps dissolve. Allow the brewed mass to cool, then sift the flour and finally hammer the egg. Knead the dough - it should turn out soft, tender, not sticky to the hands and work surface.

Choux pastry for pancakes with milk

Custard pancakes are more tender and fragrant than with simple mixing of products at room temperature. Prepare such pancakes from such ingredients:

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

First, you need to thoroughly beat the eggs and sugar, increasing the speed of the mixer. In this case, the eggs should be cold - so they will be better whipped. Then boiling water and milk are added to the mass, and at the end flour is introduced. All products are added with the incessant whipping mass. At the end, some oil is introduced, the mass is mixed. The dough can be left for 15-20 minutes to brew a little, or immediately use the dough for pancakes, baking them in a frying pan.

For pies

Pies on choux pastry are airy, tender. The dough is suitable for savory fillings. For sweet pastries, add a little sugar at the first stage of cooking - about a tablespoon without a slide.

  • flour - 3 stacks.,
  • hot water - 1 stack.,
  • oil post. - 2 table. l.,
  • salt - a couple of pinches.
  • Step by step dough is prepared as follows:
  • To boil water.
  • Dilute the salt with 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 manually. Leave for half an hour to flour gluten absorbed moisture.
Add butter, knead the dough. Use dough for pies, rolls or pies.

Variation for manti

A simple, tender mante dough, docile and elastic, is very easy to make yourself. It is easily rolled into a thin layer and is not torn during the formation of manti.

For its preparation will need the following products:

  • flour - 2-2,5 stak. (navigate by consistency),
  • water - 1 stack,
  • salt - half tea. l.,
  • oil post. - 3 table. l

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

With the addition of yeast

Yeast dough is well suited, making baking porous, airy.

  • flour - 4 stacks.,
  • water - a glass for yeast and a glass for dough,
  • fresh yeast - 50 grams,
  • sugar - 1 table. l.,
  • salt - 1 tsp,
  • oil post. raffin - 3 table. l

One glass of water should be warm and the second hot. In the warm we mix yeast, salt, sugar, until complete dissolution. Then pour oil, mix.
Separately, sift flour into a bowl and pour liquid into it. As in the previous recipes, stir with a spoon, carefully kneading the lumps. The dough is ready for modeling pies or buns.

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

Sand Choux Dough

Choux, lightly shortbread dough is an excellent option for the subsequent baking of sand cakes and cake layers.

The components of the sandbread dough are as follows:

  • oil plums. - 100 gr,
  • wheat flour - 150 gr,
  • granulated sugar - 1 table. l.,
  • boiling water - 3 table. l.,
  • fine salt - ½ tsp,
  • non-aromatic lean oil - ½ table. l

For mixing it is recommended to use a mold in which the cake / pie will be baked. The above products are given in the quantity required for one small cake.
The first stage is a compound in the form of both types of oil, water, sugar and salt. The form with the contents is placed in the oven at the maximum temperature and brought to a boil. After the form is taken out.
In the hot mass sift the flour and knead the dough first with a spoon, then with your hands. The finished sand-brewed dough does not need to be drawn, it can be immediately used to make a cake or a base cake. For baking enough 20 minutes at 180 degrees.

Sour cream cooking

Delicate and tasty smelling dough is obtained with the addition of sour cream.

  • a glass of sifted flour
  • a third cup of hot water
  • 1.5 table. l sour cream
  • table. l drain oils
  • a pinch of salt.

Combine the flour with salt and knead with sour cream so that the lumps rub.
Put the water to boil as soon as it starts to warm up - put the diced butter. When the mass boils, pour it into the creamy flour mixture. Knead with a spoon, after hands. Focusing on the resulting texture, you can add more flour. Wrap the resulting ball of dough in film and leave it for a while to rest.

Eclairs with Charlotte cream (according to GOST) from Mamakoshka

  • 200g of flour
  • 100g plums. oils
  • 300 g eggs without shell (5 large eggs)
  • 180 grams of water
  • a pinch of salt.
  • 275 g sugar
  • 320 grams of oil
  • 1 egg
  • 185 grams of milk
  • I'm a bag of vanilla sugar
  • 1 tablespoon brandy (I did not put)
  • 15 gr. cocoa

Custard cakes from snoepje

  • 180 ml of water
  • 100 grams of butter / margarine / vegetable oil (slightly less than 1/2 cup)
  • 200 gr flour sifted
  • a pinch of salt
  • 3-5 eggs
  • 100 grams of butter
  • 150-200ml of milk
  • 100 g sugar
  • 100 gr cottage cheese

Cream for eclairs from snoepje

Curd cream
Beat curd blender with yogurt and powdered sugar (all to taste).

Scalded protein-curd cream
2 squirrels, 100 gr. powdered sugar mix in a cup, put in a water bath (the water should already boil) and whip at high speed for 8-10 minutes no more, the mass should be very thick, remove and gently introduce curd wiped through a sieve.

Fruit Curd Cream
Whip the cream with a fixative, wipe the curd through a sieve, if dry add a spoonful of cream, mix with condensed milk, carefully combine the whipped cream and curd mass, add fruit or berries, cut the eclairs and lay out one part of the filling (fruits and berries should be dry, with cutting is better laid out on a paper napkin).
Can and without fruit.
I forgot to write that cream, condensed milk and cottage cheese need to take an equal amount, for example, a total of 150g!

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