Choux pastry, detailed recipe and cooking tips. And as a bonus: Choux pastry recipe from Gordon Ramsay.
- Wheat flour – 160 g
- Butter – 80 g
- Milk – 135 ml
- Eggs (55-63 g each) – 4 pcs
- Salt – 1/4 teaspoon (2-3 grams)
- Sugar – 1 teaspoon (5 g)
1.Let’s prepare all the ingredients so as not to be distracted later: sift the flour and cut the butter into small cubes.
2.Place a saucepan over a medium heat, pour milk, heat it, add salt, sugar and butter. All this must be done with constant stirring.
3.Dissolve all the ingredients, bring to a boil, remove the pan from the heat, gradually add the flour, constantly stirring the resulting mixture with a wooden spatula. Do not beat, just stir until the dough is homogeneous. If the saucepan cools down, place it over a small heat and heat it up a little.
4.Remove the pan from the heat, cool a little (up to 65-70°C) and beat in the eggs one at a time.
5.Added one egg – mix the mass well
6.Same with everyone else. It is important to mix very well, but do not delay the process in time.
7.The dough should turn out viscous, that is, not liquid and not thick. For testing, you can put a little dough on baking paper with a spoon. It should spread out a little. Just a little bit right.
8.If everything is fine, then congratulations, you have made a good choux pastry.
9.With a cornet or a spoon, spread the dough on a baking sheet covered with baking paper and bake.
10.The usual baking time for small profiteroles is 18-20 minutes at a temperature of 200°С (392°F), for large ones 30-40 minutes.
Choux pastry recipe promised by us from Gordon Ramsay
Milk 125 ml
Water 200 ml
Plain Flour 150 g
Golden caster sugar 1 teaspoon
Salt 0.5 teaspoon
Butter (unsalted) 100 g
Eggs 4 medium eggs
The cooking process is exactly the same. Prepared for 18-20 minutes at a temperature of 200°C.
Try and you will succeed.
The main thing is to always cook with pleasure!