Choux pastry in accordance with GOST for eclairs, profiteroles and simply choux pastries.
This recipe will always make a wonderful choux pastry. I always do this exclusively.
A very simple and quick recipe for choux pastry.
The following products are required:
Flour - 200 gr.
Butter - 100 gr.
Water - 180 gr.
Eggs - 5 pcs. (about 300 gr.)
Salt - 2 gr.
Step-by-step cooking recipe:
1. Pour cold water into a saucepan, add butter, salt. We put on fire and bring to a boil.
2. Add 200 gr. sifted flour and begin to intensively knead the dough (brew), it should gather into a homogeneous lump.
We do all this over low heat.
If a white film forms on the bottom of the pan, then this is a sure sign that you are doing everything right.
3. We transfer the dough to a plate and let it cool for 10 minutes, during this time we periodically turn it over so that it does not wind up.
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4. Stir the eggs until smooth with a regular fork.
5. Add to the dough in small portions. We add the next batch only when the previous one has been thoroughly mixed in.
The dough should turn out to be shiny, barely drip from the shoulder blade and keep its shape (see the picture above).
It is important here that the dough does not turn out to be liquid, therefore we add it in small portions. In the video recipe below, you can see what the consistency of the dough should be.
My recommendations for making choux pastry:
Preheat the oven to 220 gr. and cook on the middle oven level for 15 minutes, then lower the temperature to 180 gr. and cook for another 15-20 minutes.
I will make custard cakes with curd cream from this dough, subscribe not to miss great recipes!