Delicate, airy custards with cream, delicious eclairs and miniature profiteroles - all these delicacies are easy to cook at home if you know the recipe for choux pastry.

And he, this recipe is very easy and inexpensive.

From the given amount of products, two or three dozen eclairs, or 4.5 dozen profiteroles, or 15 pieces of custard cakes are obtained!

Ingredients:

• ¾ cup of water;
• half a pack (100g) of butter;
• a pinch of salt;
• 1 glass with a slide of flour;
• 4 eggs.

How to make choux pastry at home:

It is more convenient to brew the dough in non-stick dishes - for example, in a cast-iron cauldron or in a non-enameled saucepan.

Pour cold water into it, add the butter, cut into pieces, salt and heat over low heat until the butter melts and the mixture begins to boil.

Pour all the flour into boiling oily water at once and immediately, carefully stir with a spoon.

The mass will thicken instantly. Remove saucepan from heat and set aside to cool.

When the dough is not hot, but slightly warm, it's time to add the eggs.

They should be introduced into the dough one at a time, mixing well each time.

Immediately after mixing the egg, the dough acquires a very interesting texture: it is taken in pieces. With further mixing, it becomes homogeneous again.

After adding the last egg, mix thoroughly again ...

To get a smooth smooth dough.

Choux pastry is ready. You see how simple everything is! Now it is possible to form various types of products from it: round eclairs, long cakes. We spread them on a baking sheet, a little greased with vegetable oil (a lot of oil is not needed, this may cause the bottom of the cakes to crack).

In the old book, where the recipe is taken from, it is recommended to spread the dough through a special pastry bag or parchment bag. But I don’t have a bag, but I tried it through paper once - it was all smeared, and the dough remained on paper. So I prefer to just spread the dough with a spoon dipped in cold water (so it doesn't stick) and lightly shape the cakes with my hands (also dipped in water). So much easier and more convenient.

Choux pastry products need to be baked for 30 - 35 minutes in a well-heated oven (place a baking sheet, preheating the oven) and maintain a temperature of about 200 C or higher. I can’t say for sure, because I have a thermometer in the oven with marks from 1 to 6, and it is not known how many degrees correspond to divisions. That's why I always bake, regulate the fire "by eye", and in the recipes I write "on medium heat", etc. If anyone knows what the divisions correspond to - tell me, please!

Update! After purchasing an oven thermometer, it turned out that custards are baked at a temperature of about 230C.

I baked the custard cakes in a relatively hot oven. Looking at the thermometer, I found that the arrow had reached the mark of 4. I was frightened - probably a bit too much, and reduced the heat and opened the oven to see how the cakes were (they came up very well and began to blush). Don't repeat these two mistakes! Because as soon as the temperature dropped, the eclairs immediately "sat down" and turned into cakes. To save them, I quickly increased the fire again - and hurray! - they rose again and as a result turned out to be as custard is supposed to be: lush, round, empty inside (so that there is room for the cream).

The next time I already knew that the oven should not be opened unnecessarily, and if you really need to look in, do it quickly, slightly opening the oven door.

Eclairs, by the way, can not be filled with anything, but simply sprinkled with powdered sugar and eat - cakes, even without filling, are very tasty on their own!

The list of goodies will keep growing! 🙂 There are also eclairs with ice cream, I recently came up with them, but have not yet decided to try; and the Swans cakes that you have long wanted to bake? Let's fantasize together!

Good afternoon, today I made an article that will help a BEGINNER hostess make perfect custard eclairs or cakes the first time. I will tell you how to make custard dough according to the recipe.

Choux pastry has a very simple recipe (the easiest of all that can be).

But despite the simplicity of the recipe if you don't know 7 important rules you may not be able to do anything. This is exactly what happened to me: I threw my first custard eclairs into the trash (they didn’t rise, they didn’t swell, they lay on the baking sheet with dead cakes - then I burst into tears).

And when the wounds on my sensitive culinary soul healed, with renewed vigor and faith in success, I began to scour the forums and articles and eventually found THAT INFORMATION that is not often written in choux pastry recipes. But without which it is impossible to bake the correct puffy eclairs and profiteroles.

So that you get EVERYTHING ALREADY FROM THE FIRST EXPERIENCE.

So... let's start in order.

What is custard dough?

This is a dough that, when baked, gives an airy, tender, crispy bun. with emptiness inside.

Air bubbles inside these buns are obtained from that the dough contains a lot of water. In a hot oven, water begins to actively evaporate, and the oil that is part of the dough does not allow air to pass freely through the pores of the dough, and water vapor pressure from inside the bun inflates it like a balloon.

And this very void in a custard ball-eclair or cake is filled with a variety of fillings: condensed milk, cream, curd paste, fruit jam.

Choux pastry can be made even by the most novice cook. But for this he will need not just a recipe.

But also some important nuances of baking, without knowing which custard buns or profiteroles may not turn out as airy as you want.

Now you will know all the secrets of custard dough ...

And then you can bake delicious profiteroles with chocolate (first photo) and custard cheesecakes with raspberries (second photo).

So, let's prepare this choux pastry. And we will reveal all its secrets.

• First I'll give you the recipe (a classic step by step choux pastry recipe)
• And then I will explain in great detail WHAT MISTAKES SHOULD NOT BE MADE in the very work of preparing this dough.

Dough recipe..

(proportions for 40 small buns)

• 1 glass water + 100g butter - melt.
• Without removing from the fire - pour the sifted flour there ( 1 glass, i.e. 160 grams)
• We brew this flour in hot water with butter (stirring with a spoon or mixer)
• Adding eggs 3-4 pieces. And knead again.
• We spread the dough with a spoon or pastry syringe on a greased baking sheet and bake.

EVERYTHING IS SIMPLE.

But only for those. who knows BASIC RULES FOR PREPARING THIS TEST.

Important rules -

for the custard recipe.

Let's now go through our recipe - step by step - and deal with each rule.

At first it's simple...

Pour water into a saucepan ... put oil in it and bring it all to a boil.

RULE ONE - do not let the water boil for a long time ...

Sometimes it happens that your water with oil already boiled... and you were distracted and she continues to gurgle b…

Because of this, she may partially evaporate from the boil... and liquids in a saucepan will become less. And the proportions of dry and liquid will be violated. As a result, choux pastry will turn out thicker than necessary.

RULE TWO - flour should boil instantly ...

While the liquid is heating up, we will prepare the "flour landing". Namely "landing" - because the landing of troops is always instant and lightning fast. This is how it should happen with our flour.

The first time I made choux pastry, I made a mistake - I poured the flour out of the glass too slowly. Because she really slowly gets enough sleep from the glass.

Have to do differently.

• Take a sheet of paper - fold it in half. To have a fold line.
• Pour our (already sifted) flour onto this sheet.
• In this flour - add sugar (for sweet dough) ... or salt (for salty dough).
• And when the mixture of water and oil boils in our pan, reduce the heat ... and ...
• We take our sheet - by the edges, so that it bent in the fold line, and all the flour was ready for instant pouring from the sheet.
• We bring a sheet of flour to the pan - in the second hand immediately take a spoon(wooden spatula... or mixer)
• Pour flour into boiling oily water - in one movement - shukh and immediately ( at the same second) stir quickly, quickly (the sheet was thrown aside, they grabbed the handle of the pan with one hand and quickly mixed all the flour into the water.

The brewed flour must be well BOILED.

Quickly rolled flour must boil down. This takes time. They poured flour, mixed it with boiling water and without removing the pan from the fire (unless the fire was reduced) - we knead it right in the pan. Then we smear it with a spoon along the bottom of the pan - then we collect it in someone - then we smear it again - again in a lump. To dough boiled on all sides. After 2 minutes, it will already boil well.

And it will become a soft homogeneous lump.

RULE THREE - the temperature of the custard dough and the size of the eggs matter.

Now, after the flour has boiled, and the pan is removed from the heat, you need to drive the eggs into it. But not at once- the dough should not be very hot (so that the eggs do not bake in it) - it is better to stick your finger into the custard dough: if the temperature is tolerable for you, then the eggs will not “burn”.

If the dough cool down completely before adding eggs that's bad too. It then becomes slimy. And then we will not be able to bring it to a meaty-creamy texture.

It may turn out that the size of the eggs will violate the proportion of liquid / dryness, and the dough will turn out to be too liquid.

Therefore, we drive the eggs into a separate bowl. And we beat it there.

And then we start little by little add the egg mixture into custard dough.

Added and stirred. Added and stirred-kneaded ..

Until the dough is we need consistency (that is, sometimes part of the egg mixture is still in the mug ... and the dough has already become as it should ... it means that you don’t need to add more egg mixture - that’s enough).

And here there is one more moment. According to my observations, this is how it turns out. If you stir the custard dough with a wooden spoon, then more eggs are required. And if the mixer - then less. The fact is that the mixer stirs the dough too much and intensively, and it becomes more liquid and fluid from mixer whipping, and therefore requires fewer eggs.

You will see for yourself when it is enough to add eggs to our choux pastry. See the consistency.

What does the RIGHT consistency of choux pastry look like.

The desired consistency looks like homogeneous glossy paste. Which keeps its shape for some time. You yourself will already see by the contents of your pan: here you mix the custard dough with a spoon, and divorce patterns in a saucepan (traces of stirring) how frozen ones hold their shape(photo above).

Or you can check like this: I scoop the dough out of the pan with my finger, and if the liquid piece scooped up retains its shape (like toothpaste on a toothbrush), sticking out test tuft up and does not fall, then the dough is as it should be.

Due to this property, the custard dough, when laid out on a baking sheet, completely keeps its shape and pattern (if the syringe had a patterned nozzle).

And after baking, such an eclair will retain its patterned surface.

What to do if the dough turned out too thick or too liquid?

When this happened to me, I naively decided that the density of the dough (in one direction or another) can be changed by adding eggs or flour.

But in fact, these innovations in the recipe will only spoil the whole dough. And it will have to be thrown away.

You need to solve the problem this way.

If the dough is thick, then in a separate saucepan we make a little of the same dough, but more liquid (that is, put a little more water according to the recipe - boiled flour - laid eggs). And then this batter was mixed with our first too-thick-dough.

If the dough is liquid, then in a separate saucepan we make a little of the same dough, but thicker. That is, pour water and oil according to the recipe, put the flour according to the recipe - knead and brew the flour. And now we add this dough (which is still without eggs) to our first too liquid dough.

When laying out the dough on a baking sheet, there is another useful rule ...

RULE FOUR - the baking sheet must be wet.

We spread a baking sheet for buns with a VERY THIN LAYER of oil (vegetable or butter) - a thick layer of oil will give a thick crust at the bottom, which will be difficult to tear off from the baking sheet.

Therefore, it is better to bake them on a silicone mat (it does not need to be lubricated with anything).

Be sure to sprinkle the baking sheet generously with water. I just pour water on it and then shake the water off the pan. And small droplets remain clinging to the oil.

These same droplets will give us the right humidity inside the oven. And then our buns will rise more amicably.

How to spread the custard dough on a baking sheet.

Put the dough on a baking sheet

• or a spoon (soaked in water).
• or a confectionery syringe with a large nozzle.
• or through a regular plastic bag with a hole cut in it.
• or twist a bag of plain paper.

For profiteroles, it’s better with a spoon - you get a perfect circle (if something is smeared, correct with a wet finger). Or a wide nozzle without a pattern.

Choux pastry MUST BE LOWER IN SMALL PORTIONS

Round - no more than a teaspoon.

Long - no more than two teaspoons by volume.

Otherwise, it will not rise - too much dough is difficult to rise.

Distance between servings custard dough - should be at least 2 centimeters. After baking - eclairs laid out with a spoon will look like round pot-bellied buns.

If long custard cakes - then with a syringe. If the nozzle of the syringe is thin, then you can simply squeeze several sausages next to each other (one on top of the other), and we will end up with a sausage of the thickness we need.

RULE FIVE - do not let the choux pastry lie on the baking sheet for a long time.

If the balls of custard dough pressed onto a baking sheet are not immediately placed in the oven, then moisture will begin to evaporate from the dough, and on top of the dough an unnecessary crust is formed. And then our eclairs (or profiteroles) will not rise.

RULE SIX - there must be hot humidity in the oven.

Preheating the oven up to 180 degrees.

We put our baking sheet with custard eclairs and cakes.

And now we will create an additional steam for the oven. To do this, pour water on the bottom of the mug and plop it directly on the hot bottom of the oven. Not on the flame itself, of course, otherwise it will go out, but on the hot walls or bottom of the oven. So our custard profiteroles will certainly rise.

RULE SEVEN - do not open the oven (until they are baked).

You ask, how do we know that they have already been baked if we do not open and look.

Small custard buns or cakes are baked 20 minutes. Until golden brown appears.

If a 20 minutes have passed, you opened the oven, and your profiteroles not yet baked(puffed up but pale), that is, it is likely that in such a pale form they will fall off - they will be blown away. Then you can do this...

When you look into the oven keep a cup ready with a little water at the bottom. In the event that you see that the buns are still damp, and you need to let them bake more ... we plop this water on the bottom of the oven (we give it to the park) and quickly close the oven(without turning it off) - thus we give the buns time to bake until golden brown and not fall because of our premature intrusion into their steam bath.

I.e…

While you were poking the buns with a match and assessing their degree of readiness, precious steam escaped from the oven. And we run the risk of getting DEFLATED Eclairs with him ..

Therefore, they looked ... they decided that they were still undercooked ... they flopped some water and closed it ..

So there is less chance that our custard buns will be blown away.

AFTER YOU HAVE DECIDED that the eclairs are already baked. We turn off the oven. We slightly open it, but we do not immediately take out our custard buns. Let's let them rest and get used to the new temperature 5 minutes.

These are the 7 rules - understanding that you will always MAKE YOUR DOUGH and the right consistency, and the right conditions for the perfect BLOODING of cakes or eclairs.

Let the choux pastry feel your LOVE, CARE and trust the hands of a professional.))

Well, in our next article we will do Cake SWANS - from custard dough. Recipe for beginners.

Good luck with your baking.

Olga Klishevskaya, specially for the site

Choux pastry requires some time to prepare, but in contrast, we can say about its undoubted advantage - tenderness and aroma. Choux pastry is used for various purposes, and the nuances of its preparation for various uses are described below.

Choux pastry for dumplings is prepared in a matter of minutes. You can also use dough for dumplings with any filling.

You will need the following list:

• baking flour - 3 cups;
• boiling water - 1 ½ glasses;
• table egg;
• oil 3 table. l.;
• salt (fine).

Mix half 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 water that has boiled by this time into it. Knead the dough with a spoon, trying to stir all the lumps.

Leave the resulting mass to cool slightly, and in the meantime, beat the egg in a separate bowl. Add it to the dough when the custard mass has cooled a little, otherwise the egg may curl. We mix everything well.

Sift the second half of the flour on the table, make a recess in the center again. Put the dough into it and knead. We roll the well-kneaded dough into a ball, put it back in the bowl and cover with a damp towel. Let the dough rest for at least half an hour. You can leave it for 1-2 hours, but at the same time make sure that the fabric is constantly wet.

How to cook for eclairs?

Almost everyone knows and loves sweet delicate eclairs. They are not difficult to prepare at home.

Below we will tell you how to cook choux pastry for eclairs:

• drain oil. - 100 gr;
• baking flour - 1 cup;
• water - 1 stack;
• salt;
• eggs - 4.

Melt the butter in water, warming the mass over low heat. 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 custard dough. Remove the container with the dough from the stove and let it cool slightly, 10 minutes is enough. Next, we drive in all the eggs in turn, stirring with a spoon.

For ready dough for eclairs, it is enough to bake for about 20-25 minutes. We focus on the golden appetizing shade of eclairs.

Dough recipe for chebureks

Choux pastry for chebureks, tender, tasty, light, is prepared from the following products:

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

Dilute salt and oil in boiling water, add half a glass of flour and dilute it until the lumps dissolve. Allow the brewed mass to cool, then sift the flour and beat in the last egg. Knead the dough - it should turn out soft, tender, not sticky to your hands and work surface.

Choux pastry for pancakes with milk

Custard pancakes are more tender and fragrant than by simply mixing room temperature products.

Such pancakes are prepared from the following components:

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

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

For pies

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

• flour - 3 stacks;
• hot water - 1 cup;
• post oil - 2 table. l.;
• salt - a couple of pinches.
• Step by step the dough is prepared as follows:
• To boil water.
• Dilute salt in water.

Flour is sifted in a bowl, a depression is made in the center, water is poured into it and the dough is kneaded - first with a spoon, then by hand. Leave for half an hour so that the flour gluten absorbs moisture.

Add oil, knead the dough. Use the dough for pies, rolls or pies.

Variation for manti

A simple tender dough for manti, obedient and elastic, it is very easy to cook it yourself. It is easily rolled into a thin layer and does not tear when forming manti.

To prepare it, you will need the following products:

• flour - 2-2.5 stack. (orient by consistency);
• water - 1 stack;
• salt - half a teaspoon l.;
• post oil - 3 table. l.

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

For profiteroles

Profiteroles are delicious. a delicate dough confection that can be stuffed with any filling and served either as a dessert for tea or as an appetizer for a feast.

Choux pastry for profiteroles is prepared from the following products:

• flour - ¾ stack;
• drain. oil - 100 gr;
• eggs - 3 large;
• water - 1 stack;
• salt, sugar - a pinch each.

First, heat water in a bucket. As soon as it boils, add salt, sugar, cut a piece of butter into a cube and also put it in water.
Wait until the liquid boils again and sift flour into it. Mix quickly with a spatula. Remove the container from the stove and continue to stir until the components are mixed together and the dough will well move away from the bowl. Leave to cool down for a while.
After about a quarter of an hour, check the dough - if it is moderately warm, not hot, you can beat in the eggs and knead the dough. The consistency will be creamy. It will be convenient to place it in the sleeve and squeeze out small balls onto a baking sheet covered with paper. If there is no sleeve, you can use a couple of wet spoons with which to form round balls of dough.

With added yeast

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

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

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

On a note. Fresh yeast can be replaced with dry yeast. Instead of 50 grams, you need only 10 grams.

Sandy custard dough

Choux, slightly shortbread dough is an excellent option for subsequent baking of shortbread pies and cake layers.

The components of the sand-custard dough are as follows:

• drain oil. - 100 gr;
• wheat flour - 150 gr;
• granulated sugar - 1 table. l.;
• boiling water - 3 table. l.;
• fine salt - ½ tsp;
• non-aromatic vegetable 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 amount required for one small cake.
The first stage is the combination 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.
Sift the flour into the hot mass and knead the dough first with a spoon, then with your hands. Ready-made shortcrust pastry does not need to be infused, it can be immediately used to make a cake or pie base. Bake for 20 minutes at 180 degrees.

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 sour cream-flour mixture. Mix with a spoon, then with your hands. Based on the resulting consistency, you can add more flour. Wrap the resulting ball of dough in a film and leave for a while to rest.

Profiteroles, eclairs, choux buns are made from light, airy, crispy choux pastry. Such a dough rises in the oven, increasing in volume several times.

Choux buns and cakes become airy due to the large amount of water in the dough. When steam is formed inside the dough, it rises high up. A large cavity appears inside the products, which is filled with various fillings, creams. Custard cakes have a smooth shiny surface. Choux pastry is also used to make donuts, which are fried in a large amount of oil.

Choux pastry - general principles and methods of preparation

To prepare such a dough, you do not need to have any long experience. It does not roll out and does not knead by hand. Pofiteroles can be spooned onto the roasting pan or squeezed out with a piping bag. To make the dough successful, you need to know only two rules:

- the dough must have a certain temperature - about 70-80 degrees to be hot enough, but not to fold the eggs;
Eggs must be warmed to at least room temperature before being introduced.

Before baking, the dough is reheated, or "boiled". In addition to flour, the composition of the dough includes water, butter, margarine, eggs. The number of eggs is selected depending on the amount of flour. It is due to the eggs that the dough becomes loose, rises and is filled with air. Do not add too much sugar to the dough so that it does not caramelize during heating.

Recipe 1: Choux Dough for Cheese Eclairs

This is a quick recipe for yeast-free choux pastry. Whoever dares to try it will not be able to remain indifferent to unusual eclairs cooked with cheese and hot peppers (with unsweetened fillings). You can choose any fillings - meat, sweet, cream or vegetable. Fry or bake eclairs in the oven - this is just an incomparable version of choux pastry.

Ingredients: water (250 grams), salt, butter (100 grams, you can take margarine), flour (200 grams), durum cheese (150 grams), paprika (1 tsp), cumin, eggs (5 pieces) .

Cooking method

The usual custard dough begins with the dissolution of butter in water. Pour the flour into the boiling liquid and mix thoroughly. Remove fire and cool. We drive in the eggs one at a time, kneading well after each, rub the cheese into the finished dough and pour in the paprika. If you turn on the fantasy, you can add dried herbs. Fans of spicy, can add ground or hot pepper instead of paprika. The amount of cheese is also arbitrary. But it is simply impossible to spoil eclairs with cheese.

Put the dough on a baking sheet using a pastry bag. The easiest option is to use a regular spoon dipped in water. Sprinkle with cumin and coarse salt. Bake at 220 degrees until golden brown. The main rule when baking is not to open the oven for 10-15 minutes. If the temperature in the oven is too high, the products will first swell, and then they may fall off. If the temperature is too low, cakes do not rise well. Put a little water on the bottom of the oven - then the dough will rise higher.

Recipe 2: Choux pastry for cakes with whipped cream

According to this recipe, you can get 12-14 blanks for cakes very quickly. It's easy to fill them with whipped egg whites and sprinkle them with nuts, for example.

Ingredients: butter (50 grams), water (250 grams), salt, flour (150 grams), eggs (4 pcs.).

Cooking method

We heat water in a saucepan, add salt and butter, heat it up, without bringing the liquid to a boil. We immediately pour all the flour into the pan right on the fire. Stir with a whisk until a lump forms. Knead the dense dough in a lump in a circle for another 2 minutes, as a result, it should separate well from the walls of the pan. Transfer it to a bowl and break the eggs one at a time. Mix the dough, stir it in a circle for 5 minutes. It should be smooth and creamy. Ideally, the custard dough is homogeneous, shiny, and falls off the whisk in long pieces. In a preheated oven to a temperature of 200 degrees, lay out the cakes of the desired shape at a distance so that when baking they do not connect, changing the volume. Bake 30-35 minutes.

Recipe 3: Choux dough for donuts

Delicious tender donuts are fried in a large amount of fat. You will not even have time to fry them, as they will be solemnly eaten by your family.

Ingredients: a glass of water, butter (80 grams), eggs (4 pieces), salt, flour (1 cup), oil for frying.
Cream: 1 cup milk, sugar (0.5 cups), butter (150 grams), vanilla, egg.

Cooking method

We select suitable dishes and heat the oil in water to about 70-80 degrees, add salt. Remove from heat, stir with a spoon. Put back on the fire, stir the dough until it begins to lag behind the bottom and walls of the pan. Remove from heat, cool slightly and beat in the eggs one at a time until it is smooth and shiny. Heat up oil for frying. Drop the dough into the boiling oil with a teaspoon. There should be a lot of oil, it is desirable that the pieces of dough float and sink in it.

Cream: dissolve the egg in a small saucepan, rub it with sugar and flour. Dilute milk, put on fire. Stirring, cook until thickened, cool and beat with butter. The temperature should not be lower than room temperature. Let the donuts cool, cut and decorate with cream.

— For choux pastry, the quality of the eggs is very important. To make sure they are fresh, you can conduct a test: dip the egg into a glass of water. A stale egg will not stay at the bottom of the glass, but will float up. Eggs that pop up blunt end up should not be used at all.

- Choux pastry does not need to be kneaded with a mixer or combine - if you get carried away too much, it will not be able to rise. The dough should not be thick or runny so that it rises well in the oven, it should double in size.

- Softer and lighter products are obtained from flour with a reduced gluten content.

- Butter can be replaced with margarine or concentrated fats, but it is better, of course, to use natural ingredients. Butter helps cakes rise while baking in the oven.

An unusual and interesting type of dough is custard, which seems to be prepared from simple ingredients.

Despite this, not every hostess decides to cook it on her own, often buying ready-made delicacies. Meanwhile, homemade cakes are much tastier! Thanks to our article, you will be able to cook incredibly delicious pastries from custard text.

Delicious dough from the French

Choux pastry- a unique type of dough that does not need to be left for a long time in order to knead later. It is boiled with continuous stirring, and then baked in the oven. The completion of such a creation is chic buns, empty inside, and therefore you can add any filling to them.

Although no documented fact has been found, it is generally accepted that they came up with a recipe for such a test in France. According to one of the legends, its creator is the personal chef of the famous Catherine de Medici.

Unrivaled French custard eclairs cooks all over the world immediately liked it, and therefore no one began to deal with the prescription origin. If you delve into history, you can see that choux pastry baked since ancient times in Russia. The only difference was that the Russians did not prepare such a refined dish with the most delicate cream from the dough.

This dough is almost impossible to spoil and make it very tough. It does not need to be rolled out - the products are formed with a culinary syringe directly onto a baking sheet.

Choux pastry - general principles of cooking

You don't need much experience to prepare the dough. Wonderful profiteroles are laid out with a spoon and are prepared very quickly. To choux pastry has become absolutely ideal, it is worth adhering to several principles:

• the dough is hot with a temperature of about 80 gr, but so that the egg does not curl;
• before adding to the mixture, the eggs should be preheated to room temperature.

Before baking, the mixture is boiled, and it consists of flour, water, eggs, butter and margarine. The number of eggs varies depending on the amount of flour, because with their help the dough becomes loose and airy.

Classic custard recipe

The easiest cooking recipe is next.

1. 50-100 g of butter is dissolved in 200 ml of boiling water, and then add half a teaspoon of salt there. If the mixture begins to boil strongly, you need to start adding a glass of flour to it little by little, constantly stirring the mass with a wooden spatula or spoon. Choux pastry should be homogeneous and perfectly separated from the walls. If there is a desire, water is replaced with milk, but only diluted with water (1: 1). It is allowed to add half a spoon of sugar to the mixture.
2. After a couple of minutes of the process, the dough is removed from the heat. and cooled for five minutes, and then raw eggs are introduced there in turn. In this case, the dough is thoroughly mixed. As a result, you should get a stretchy, shiny, dense consistency of the mixture, which will not tear when unfolded. To prepare a serving, you will need about five eggs (it all depends on their size).
3. Then, on the prepared parchment, smeared with vegetable oil, custard dough is laid out in any form. You can make peas of the same size, while retreating between them about half of its size, since the dough will be doubled during baking. If you need buns, then the dough is formed in the form of a "sausage".
4. The tray is sent to prepared oven for 30 to 50 minutes at a temperature of 180-200 gr. Products in finished form should become golden and hollow inside.

Choux pastry - pastry filling ideas (stuffing)

Finished products from choux pastry need to be filled oily cream, fruit, jam, sour cream with sugar. In addition, famous chefs use an interesting mixture of whipped cream, cane sugar, and cottage cheese as a filling. It becomes creamy and smooth.

When you want to get a more satisfying filling, you can fill the products with fish paste or grated cheese, with garlic and mayonnaise. You need to start such baking immediately either through a hole or through a small incision. If you need to fill the products later, for example, before the arrival of guests, they can be put in a bag and stored in a cool place.

So, choux pastry is an ideal basis for delicious dishes in the form of baking dumplings, pies and pasties. It's easy to make and requires very few ingredients! Try to cook something from custard dough, and it will become your favorite!