Dough for profiteroles
Profiteroles - a small cake, whose name comes from the word «profitable», ie profitable. Some novice cooks are wondering how the test is used for profiteroles, because they turn out to be light, airy. And most importantly within the cavity is obtained, which can easily take and savory and sweet fillings .
choux pastry secret is that it can hold a larger amount of water than usual. And with this in baking the water turns into steam and becomes the driving force that raises the dough so well.
Today, our paper is devoted to just what we tell you all the secrets of the dough for making profiteroles.
Choux pastry recipe for eclairs and profiteroles
This test is very important to keep proportions. The only product that can not be unambiguously measure - is an egg. Because They come in different varieties and sizes, respectively. In this case, add the eggs one at a time, while the latter generally whipped and poured by half. Perhaps it will take half of the fifth and eggs. You need to look for consistency. Another secret - is the addition of milk. You can take half the water with milk, then consistency is ready profiteroles be gentle, and the color is more golden.
- water - 250 ml;
- flour - 150 g;
- butter - 100 g;
- egg - 4 pcs .;
- salt, sugar - a pinch.
On a plate put a bowl with water and add to it salt, sugar and butter. Bring to a boil, it is very important to boil until dissolved salt with the sugar and melted butter. Give boil for a minute so that the oil is well mixed with water and an emulsion. We sift the flour, to saturate the air (so then it will be easier to be stirred) and get rid of impurities. Bates fire and Pour the flour in one fell swoop, vigorously stirring paddle. Grind to a smooth texture and even briefly dried to remove unbound water with the flour until the dough starts to give the flour, ie It will appear at the bottom of a light flour coating. The dough is ready when fully behind the walls of the cookware.
We need it to cool slightly and add the eggs one at a rubbing motion. First Divide dough into flakes, do not worry, knead until smooth on, and so each egg. If you pour all at once can get lumps, from which it will be difficult to get rid of. If you are using kitchen appliances, remember that you can not beating strongly, otherwise the dough enriched air and explodes when baking.
If the dough hanging from the shoulder blade and the triangle was a glossy, it is ready and more eggs do not need to. If the eggs overdone and the dough has turned a liquid, can correct the situation adding a small amount of choux pastry. Sheet and lightly spray was covered baking paper, so it will not go. The dough can be spread using a pastry bag, package or just spoon. It depends on the desired size and shape. The main thing to keep a good distance between the workpieces. When baking profiteroles increase in size by half.
To avoid nozzles which are formed at the landing test finger may be dipped in water and trample them. put
So bake for 15 minutes, further reduce the heat to 160 degrees and cook for a further quarter of an hour. In no case can not open the oven for at least twenty minutes, or profiteroles fall off and correct the situation will be impossible. Eclairs should inflate and podzolotitsya. Perepech them is almost impossible, so when in doubt, hold for five minutes.
Another secret is that it is necessary to fill the profiteroles with cold and cold filling, otherwise they are just softened.