Choux pastry, the preparation of which for some housewives seems incredibly complicated, can be done in literally 30 minutes (except for the baking time). This recipe is for those who do not like to spend much time at the stove, but want to delight their loved ones with delicious and fragrant pastries.
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You will need
- - 125 ml of water;
- - 125 ml of milk with a fat content of at least 3.7%;
- - 110 g butter;
- - 140 g of wheat flour;
- - 5 eggs;
- - 1 tsp. (without slide) salt and sugar.
Instruction manual
1
Take a pan with a thick bottom, pour milk, water into it, add sugar, salt and butter. Put the pot on the fire and bring the mixture to a boil.
2
When the contents of the pan begin to boil, add the previously sifted flour and knead thoroughly so that no lumps form in the dough. You need to knead the dough for eclairs directly in the pan until it begins to lag behind the walls. Once the dough has the desired consistency, roll it into a tight ball.
3
Transfer the dough into a separate bowl and, using a special nozzle on the mixer, start introducing the eggs into the dough one at a time, mix the custard dough until it acquires a uniform consistency. Properly prepared dough for eclairs should not drain from the whisk. This completes the preparation of the custard dough, you can proceed to the next step.
4
With a finished dough, start a pastry syringe or bag and begin to form eclairs or profiteroles. Line a baking sheet with parchment and sprinkle with flour, this will help to easily remove finished eclairs from it. Spread profiteroles or eclairs at a distance of 2-3 cm from each other so that when baking they do not stick together.
5
And now the important point: put the baking tray with eclairs in the freezer for 2-3 hours. 20 minutes before baking, remove the pan from the freezer. You can bake eclairs without freezing, however, experienced chefs say that freezing helps to avoid cracking dough when baking.
6
Bake profiteroles or eclairs in the oven, heated to 180 ° C for 7-8 minutes, until they rise (the color of the dough should remain the same), then open the oven to the width of the matchbox and bake another 15 minutes until a beautiful golden crust is formed. Allow the finished profiteroles to cool in the oven off, then cool and start to your liking.