Choux Dough – dough recipe from which various pastries, cakes, desserts and more are prepared. In order for the dough to keep its shape and not be liquid, it should not be kept on fire for too long after adding flour, otherwise oil will begin to stand out and the dough will become liquid. It is best to stir the dough when brewing with a wooden spoon, it does not stick to the dough and it is easiest to knead the dough with it. Choux pastry can be cooked both in water and water in half with milk. The recipe says the number of eggs in pieces, this is an approximate amount in accordance with the weight. If you have the opportunity to weigh, then 5 pcs. - this is 300 g (without shell).
Choux Dough Ingredients
Choux Dough Recipe
For custard dough pour water and milk into a saucepan, add salt, butter, at room temperature, and put on fire. When the butter has melted, bring the liquid to a boil, and stirring with a wooden spoon, add all the sifted flour.
Stir quickly, during this time the dough will warm up and brew. When all products are mixed into a homogeneous mass, remove from heat. Do not keep the dough on fire for a long time, oil will begin to stand out and the dough will become liquid. If it so happened that the dough was overexposed on the fire, you can add a small amount of flour, but this will not be quite a choux pastry and may affect the quality of baking.
Add an egg to the cooled dough and stir with a spatula or wooden spoon until smooth, then the next egg, and again until smooth, etc. Bake products from choux pastry in an oven preheated to 180 - 200 degrees, it all depends on the volume of the product.