How many custard dough recipes do you know? Fantasy draws us slides of gentle profiteroles or majestic eclairs. But custard 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 in common - the flour in this test is brewed by adding boiling water to it. This makes the dough obedient, elastic, smooth and very tasty.
Test Features
This type of dough is not easy to prepare, especially for beginners. The fact is that it is difficult to predict how the final result will turn out. It can become liquid if you lay too many eggs, it can be poorly brewed, or the oven will let the heat through, making the dough not rise. To avoid mistakes, always follow the exact amount of ingredients. And then the products will be airy, with a crisp. Brewing flour gives this test the ability to contain a large amount of liquid. The flour swells, and as a result, a crust forms during baking. And voids are obtained due to water, which turns at high temperature into steam and tries to find a way out. Each housewife has a recipe for choux pastry, verified over the years, but everyone should know the nuances that need to be taken into account when cooking:
- the correct temperature in the oven - when the dough is low, it dries out, when high, it dries;
- too greased sheets - the dough will spread out;
- batter will not rise if the eggs are laid or a lot of water is added.
Choux pastry recipe for eclairs and profiteroles
Delicate crispy buns, airy inside, filled with creamy, custard or any other cream, few can leave anyone indifferent.
How to make choux pastry?
In a glass (200 ml) of water, melt one hundred grams of butter (cream). We don’t give a boil for a long time, otherwise the water will evaporate and the dough will turn out the wrong consistency, too thick. As soon as it boils, add a glass of flour and immediately begin to knead with a spoon or a mixer. Let it cool slightly and add three to four (depending on size) eggs. Knead very well. Prepare a baking sheet.
Lubricate it with a very thin layer of butter and slightly 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 in the form of stripes. If there is no syringe, simply make a paper bag or cut a corner at a plastic bag and plant the dough on a sheet. They bake quickly - just 20 minutes at 180 degrees. During baking, in no case do not open the oven door, otherwise the cakes will fall. If you had to do this, splash some water on the inside wall of the oven: the steam will prevent the cake from blowing off.
What is the secret of dumplings choux pastry?
It got such a name due to the fact that the flour is not mixed with cold water, but with hot. Gluten is released faster, the dough first becomes more sticky, and then very elastic and does not stick at all. Most often, freshly boiled water is used. You need to knead the dough well and for a long time - the only way it gets its unique properties: it will easily roll out to the finest state and not break, take the shape you need and not boil, and will also not stick to the table and hands.
For dumplings and dumplings
Cooking choux pastry for dumplings is not at all difficult, but if 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 odorless sunflower);
- salt.
You can add an egg, but then the dough will be denser and less obedient.
How to make choux pastry for dumplings and dumplings?
Sift the flour and form a slide out of it. In the center, make a depression and pour oil there. Gently mix the butter and flour (preferably with a wooden spoon).
Boil the water by adding salt to it. Gently pour hot water into the flour, stirring immediately. Use a spoon first, otherwise you risk getting burned. It takes about twenty minutes to knead. By this time, the dough has time to cool. As soon as the dough becomes obedient and stops sticking to your hands, let it rest for half an hour, covering a bowl with a towel. So 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 get a delicate delicate aroma.
Choux pastry for pancakes in milk
Such pancakes are very tasty and tender. The secret of the choux pastry recipe is to knead it quickly 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 of vegetable oil;
- two and a half cups of premium flour.
How to cook?
The algorithm is simple:
- Flour must be sifted. This helps her to be enriched with oxygen and removes lumps. They do this with a sieve or a special device in the form of a sifting mug. It is better to choose the highest grade of flour - it is more finely ground.
- Break the eggs into a separate bowl and beat with a mixer.
- Pour milk and eggs, previously beaten, into a pan or bowl. Whisking, at the same time add the baking powder and pour the flour in small portions. The dough comes out a bit thick, like for fritters. Try not to get lumps. Continuing to beat, pour a glass of boiling water there. When the dough is almost ready, add the butter. It will help the dough not stick to the pan.
- We well heat the pan, pour a little oil on it, pour the dough and distribute it evenly.
- Ready pancakes can be filled with filling, or you can simply serve with tea with jam, honey or condensed milk.