The dough obtained by brewing butter, flour and salt with water and then kneading with a large number of eggs is called choux. Choux pastry can cook, and can be steamed for several hours. The dough made without sugar has a fresh taste, in addition, it is prepared without baking powder. Any housewife can tell you how to make custard dough, and the most important thing in this process is strict adherence to the recipe.
The choux pastry itself is quite moist and during the baking process this moisture begins to evaporate intensively, and a cavity forms, which is subsequently filled with a filling or cream. The formation of voids inside baked goods is a feature of custard dough made from wheat flour.
Profiteroles and éclair cakes are the most common products made from wheat custard dough, and Borodino bread is the most popular among rye flour products . In addition, choux pastry is used to make custard rolls and other muffins.
How to make choux pastry: recipe for custard cakes.
Ingredients (per 14 pcs.): 300 ml. water, 70 grams of butter, 300 grams of premium flour, salt, 4 eggs.
Sift flour, pour into water boiling with fat, and stirring continuously, boil until a smooth, shiny, homogeneous mass lags behind the walls of the dishes. Then put the dough in a deep bowl and cool a little. Gradually introduce eggs, mixing thoroughly after each added egg. You can use a mixer or a combine. If the choux pastry is cooked correctly, it will be shiny, soft, and can hardly be separated from the spoon.
Next, you need to fill the pastry bag with the resulting dough , and with the help of the nozzle of the desired shape, drop the dipped butter on the baking sheet. If there is no pastry bag at hand, you can plant cakes on a baking sheet using an ordinary spoon.
Baking tray with pastries must be placed in a preheated oven. At the bottom of the oven put a flat container into which pour 80 ml. water to form steam. Close the oven door immediately and do not open, so as not to let off steam, which contributes to the "growth" of cakes.
It is necessary to bake pastries for 25-30 minutes, and the oven must not be opened for the first 10 minutes so that the pastries do not “fall” and wrinkle. After the products have been baked, remove them from the oven, transfer to a wire rack and cool. Bring the cooled products to condition according to the recipe, i.e. fill them with filling or cream.
Tip: if you intend to start the resulting products, remember that you need to cut them still warm.
If you add 30-50 grams of grated cheese to the finished main dough and mix well, you get a cheese dough. You can make cheese balls from it, for this you need to spread the dough into a boiling oil with a teaspoon and fry for 3-5 minutes. Adding sugar and water to the oil and butter used to make the dough, you will get a sweet custard dough, which will make excellent custard buns.
You can make delicious pancakes from choux pastry. For their preparation you will need: 300 grams of flour, 500 ml. kefir, 2 eggs, 0.5 teaspoons of salt, sugar and soda, 4 tablespoons of vegetable oil.
Beat eggs and add kefir, sugar and salt to them, mix thoroughly. Put on fire and heat to 60 ° C with constant stirring. Remove from heat, introduce flour sifted through a sieve (to the density of the pancake dough). Dilute soda in a glass of boiling water, mix, pour into the dough with constant stirring. Add vegetable oil, mix thoroughly and let stand for 40 minutes. Bake pancakes as usual in a well-heated pan, fry on both sides. Put ready pancakes on a plate and grease with a piece of butter, chopped on a fork.