Choux pastry for profiteroles - recipe

Choux pastry for profiteroles - recipe

The most complex and important stage in the preparation of profiteroles - a workpiece proper test for baking their bases. But, following a simple and affordable advice of our recipes to achieve this goal will be much easier. Since the right proportions of ingredients and observance of the established process is required to give the perfect final result and will provide excellent blanks for filling a favorite delicacy.

How to make choux pastry profiteroles and clairs for - a recipe on the water

Ingredients:

  • wheat flour - 170 g;
  • fresh large eggs - 3 pcs .;
  • Purified water - 210 ml;
  • butter - 95 g;
  • salt - 1 pinch.

preparation

Since the preparation of choux pastry profiteroles in heated to the boiling point of purified some water dissolve table salt and dissolve butter. Continuing heat, sift in the flour container premium and continuously stir the mass at the same time. Fire should be, at this stage the most minimal. After weight begins to come off from the walls of vessel, we remove it from the heat and leave to cool. In just chilled brew basis alternately add the eggs, stirring well each time and achieving the greatest possible uniformity. Now profiteroles dough is ready, you can begin to otsazhivaniyu it on a baking sheet and baking blanks.

Choux pastry for profiteroles - a prescription for water and milk

Ingredients:

  • wheat flour - 135 g;
  • Fresh eggs - 5 pcs .;
  • butter - 115 g;
  • filtered water - 120 ml;
  • fat milk - 130 ml;
  • sugar - 5 g;
  • salt - 1 pinch.

preparation

The addition of milk to the dough, as in this recipe will profiteroles basis for more delicate and soft. Getting to cooking, mix in a pot, purified water and milk, add a pinch of salt and incomplete teaspoon of sugar and lay the pieces of butter. We determine the pot on the fire and warm up until the contents

Choux pastry for profiteroles - recipe
Boiling and complete dissolution of crystals and oil. Now Pour the sifted flour and stir all intensively and continuously. You can, if you allow dishes, use a mixer for this purpose, achieving uniformity and test detachment from the vessel walls.

Now remove the resulting mass to the plate and start one by one to drive her eggs while whisking continuously dough and trying to get a more uniform texture it can be. After that, they can fill the pastry syringe or bag, is deposited with it on a baking sheet with parchment for profiteroles blanks and send them to bake in the oven.


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