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Choux pastry - Benkku81
Cuisine et Traditions

Choux pastry

Dough used in both sweet in the salty, also used for the creation of decor
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Chef :
Réalisé le :
Famille :
Choux pastryChoux pastryChoux pastryChoux pastryChoux pastry
Temps de préparation : 35 min
Temps de cuisson : 30 min
Temps de repos : 0 h
Temps total : 1h5min
Nbre de couvert : 4


Water : 0,125 L
Milk : 0,125 L
Salt : PM
Butter : 0,100 kG
Flour : 0,200 kG
Egg : 4 pieces

If choux pastry sweet:
Caster sugar : 0,010 kG

1) Choux pastry1 Together in a saucepan water, milk, salt, sugar (depending on use) and the butter in parcels.
Bring it gently to a boil. Remove from heat as soon as all the elements are dissolved.
2) Choux pastry2 Pour the flour in one shot on the milk and mix quickly with a spatula.
Put the pan on the fire and dry the dough. The dough should detach from the edges and the bottom of the pan, without attaching it to the spatula.
Get rid of the distemper in a cul de poule.
3) Choux pastry3 Incorporate the eggs one by one, whisking gently and then strongly until you obtain a smooth and homogeneous paste.
The last egg may be previously beaten to incorporate half of it.
The choux pastry should be soft, but form a block.
4) Choux pastry4 According to the desired shape, the dough is cabbage can be shaped to the spoon, for a gougère for example, or to pocket for cream puffs, eclairs.
It is also possible to do a dressage to the horn to make the decorations in choux pastry.

Bake the dough immediately after shaping in a preheated oven at 210°C for 15 minutes, then at 180°c, oven between the open, for another 15 minutes. The cooking time will vary based on the size and the regularity of your models.

Notes du chef

The choux pastry dough, after cooking, will keep very well in the freezer for 1 month and in refrigerator for 1 week.
If you freeze your cabbage, let it thaw cabbage for 24 hours in the refrigerator before use.
If you find your cabbage a little soft, put them for 2 minutes in a hot oven at 200°C. They will find all their crunch.

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