Choux pastry (profiteroles)

You can add a huge number of different products to the choux pastry - from spices to cheese. It all depends on how exactly you are going to use it. If you want to add spices, do it immediately with the flour. If the most serious product is after the eggs have been driven in. You can deep fry the profiteroles and then stuff them.

3/4 cup flour
100 g butter
3 large testicles
a pinch of salt
pinch of sugar

STEP-BY-STEP COOKING RECIPE

Key words

Profiteroles are small, hollow inside choux pastry buns with entrails. Inside for .

Eclair (from the French éclair - lightning) is a French dessert in the form of an oblong airy.

Profiteroles are small, hollow inside buns made from choux pastry. Most often these are buns.

Profiteroles are small, hollow inside choux pastry buns with entrails. Inside for .

Small trick. The eggs should be at room temperature. Cool ones can “drop” the dough. If I forget to take the eggs out of the refrigerator in advance, and time is limited, then I keep them in hot water for a couple of minutes. I only add butter when there is no margarine. In my opinion, they turn out better with margarine.

They rose perfectly and were browned. Very tasty. I made it exactly according to the recipe. Thank you!

The recipe is not vitriman. You need either more flour or less water. It is more logical to look at 3/4 bottles of water and a bottle of flour.

If you bake profiteroles, then only according to this recipe. Based on the mixture, the dough comes out perfect. I advise you to make 2 servings at once, since making profiteroles is a rather labor-intensive process, and “eating” them takes 5 minutes. :)

profiteroles must not be taken out of the oven until they are baked or they will not rise

I took 4 small eggs. I added flour by eye so that the dough would roll into a ball. And instead of butter - margarine (what if it doesn’t work out ) I kneaded it with my hand. And she made them big. The result is stunning. Tall, ruddy. Thanks for the recipe

Thank you. For the recipe and not a bad description. It turned out unsurpassed. Bake for only 20 minutes. Everything fit and browned perfectly))

I introduced 2 eggs, otherwise it was completely liquid dough. Bake at 200° for 50 minutes. They were browned on the outside, but not baked on the inside. I put it in the oven again, something will work out, it’s a pity for the food

Your guest, there is no need to coat the choux pastry with egg.

Was it necessary to coat the top with egg (white) or something else? Oak 1st batch is out, can you tell me at the moment?

Everything turned out unsurpassed! The first time. Thanks for the recipe))

Amazing dough. Is soda necessary?

everything turned out unsurpassed, the only thing is, pay attention to the personal characteristics of the oven, for mine the baking time is 30 minutes. the number of pieces for the indicated amount of ingredients is 25 small or 18 large.

Make them larger, I did everything according to the recipe, they didn’t grow, maybe the dough was very thick, which means a lot of flour - 2 cups in full! You didn’t indicate the volume and everyone logically uses the all-purpose 150 in the faceted 200, in general it’s ruined). Specify the volumes and everything will be fine!) The recipe is not bad, thank you!)

An amazing recipe that turned out very tasty. ):):)

Thank you very much for the recipe! Everything came out the first time, very tasty!))))

Thanks for the recipe!! Everything worked out right the first time. But I baked it even longer. Min 40

Marina, water is usually indicated in our recipes in the manufacturing steps. Regular glass, 250 ml. We have a size and weight chart on our website. As for the watery dough. Next time, do not add all the eggs at once. Beat them in one at a time, stirring well and monitoring the consistency of the dough. Beat the outermost egg in a separate bowl and add almost 1 teaspoon to the dough. This makes it easier to track the appropriate thickness of the dough.

I'm curious where water is listed in the ingredients. It’s great that they at least showed step-by-step production! Another question, what is the volume of the glass, 200-250. In short, I did everything strictly according to the recipe, and of course it tasted amazing;) BUT, the dough turned out runny, and they came out like pancakes. I will experiment with more flour.

Thank you very much for the recipe! Everything worked out the first time. Very tasty and simple. I did it literally as described. The eclairs came out - delicious!

Hello! I baked it for the first time, everything turned out as in the description. Thanks for the recipe!

the dough came out very thick. more precisely one big lump.

In fact, choux pastry is baked at different temperatures, at first the temperature is as high as 190-180 degrees, while the dough increases in volume and a cavity must form inside. And then you need to reduce the temperature to 150-160 degrees and finish baking the semi-finished product.

I don’t understand who came out with a batter or something else that didn’t work out. I’ve already tried to make choux pastry 6 times - everything ended up in the trash - sometimes liquid, sometimes raw, sometimes not rising. This time (without much hope, to be honest) I made it STRICTLY according to the recipe. After adding the flour, the dough immediately rolled into a lump, but I still cooked it a little over low heat just in case. 3 eggs were needed, as per the recipe. The only thing is that it really took longer to bake - about 40 minutes. There were a little more than 30 pieces, a little larger in size than a walnut (I made these specially so that I could pop them in my mouth right away). Overall, a definite THANK YOU. huge. In the end, the custard pies came out for the first time (filled with condensed milk and cocoa cream). Thank you thank you thank you! Fortune creator!

This is the thing! Thanks, I'll try it.

Excellent recipe! Everything turned out great, the family is ecstatic! Thank you.

Tatyana, “wet” is an elastic concept) is there raw dough inside? Or are they just not dry inside? You can dry it a little for 3-5 minutes. Look at the comments below: one of the users baked them for 40-50 minutes, while others were satisfied with the time.

I baked everything strictly according to the recipe. I baked them as directed - they came out a nice color, moderately crispy and fluffy on top. But when I started putting the filling in, I found that they were wet inside, is this how it should be, or does it mean they weren’t baked? It seems to me that if they were still in the oven, they would have burned. Tell

To deep-fry profiteroles, you need to dip the dough with 2 spoons into heated oil, just like dumplings are made in broth. Or, if you create a slightly thicker dough, you can form balls with your hands and drop them into the oil.

How to deep fry?

The cream can actually be anything. The most common thing is whipped cream with sugar, a little more difficult - chocolate ganache or custard. The custard can be mixed with whipped butter.

What kind of cream can I add, please tell me?

Choux pastry

The choux pastry is special: it is both crispy and melts in your mouth.

From the name it is clear that choux pastry is prepared by brewing. More precisely, flour is brewed, and then eggs are added to it, after which the mass is well kneaded.

The choux pastry is tender and beautiful in products; it holds the creamy filling unsurpassedly.
The choux pastry is unleavened, made without adding sugar, and is mainly used in cakes. By the way, “Borodinsky” bread is also made from choux pastry, from rye flour.

Ingredients

water - 1 glass
salt - a quarter teaspoon
butter - 100-125 g
flour - 1 cup
eggs - 4-5 pcs.

Manufacturing

Pour a glass of water into a saucepan, add all the oil and salt. Place the pan over medium heat until the liquid comes to a boil.

As soon as bubbles appear, add flour and stir very vigorously with a spatula, without removing from the heat (you can turn it down a little).

While brewing, the flour will gather into a lump of dough that simply sticks off the walls of the pan. At this point it must be removed from the heat. And let the dough cool a little.

Prepare the egg mixture. Place all the eggs into a bowl and mix.

Because eggs play a major role in the choux pastry recipe, the correct amount of them will make the choux pastry quite hard so that it does not fall off after baking. But it is impossible to immediately say how many literally eggs will go into the dough - it depends both on the properties of the flour and on the size of the eggs themselves.

Therefore, it is better to introduce a mixture of eggs into the dough, rather than one egg at a time: it may turn out that, for example, 4 and a little from the 5th egg will be enough (in this case, part of the consistency remains). But at least literally enough is enough.

While the dough is cooling, prepare a baking sheet: line it with paper and grease it with butter.
Turn on the oven at 180 degrees. Add the egg mixture into the slightly cooled dough in small portions, kneading first with a fork and then with a spatula.

Stirring must be done vigorously. With each new portion, the dough acquires elasticity and becomes shiny and smooth.

A properly prepared dough should have little stretch; at this point you need to finish adding the eggs.

Place the products formed from choux pastry onto a baking sheet***

Place the baking sheet in the oven and bake, for example, eclairs or shou, for 15 minutes at t 180, and then 10 minutes at t 150. Do not look into the oven so that the products do not fall off. For profiteroles, reduce the baking time by half.

*** Place the dough onto a baking sheet using:

Choux pastry

Salad cocktail “Game of taste”

Lenten dessert made from apples and coconut

“Casket” hot sandwiches

Salad “Two colors” avocado + shrimp + vegetables

Sprouted wheat

Ingredients

bread flour	60 g
water	150 ml
butter	50 g
testicle	2 pcs
sugar	1 tsp

general information

Complexity

Easy

Step-by-step recipe with photos

Yes, it’s true that the choux pastry is very heavy and tender, asking for a lot of attention (just like a woman ), but the pastries are delicious!
I already wrote, but here are a few more features

Before adding eggs to the dough, they must be cooled to a temperature of 60-70 degrees so that the egg white does not curdle, because the brewed dough has a higher temperature.
Baking trays for choux pastry should be greased with a very thin layer of fat .
If the baking sheet is greased very greasy, then cracks will form on the bottom crust of the products. If the baking sheet is very dry, then the products may stick to it and will have to be cut off with a knife. The deposited dough should be baked immediately, otherwise a crust will appear on its surface.
Properly prepared choux pastry, after being deposited on a baking sheet, spreads slightly and rises well during baking, forming huge cavities inside. Excessively thick dough does not rise well, and the batter becomes very spread out and does not hold its shape. If the dough is thick, you need to prepare a little watery dough, add it to the thick dough and mix. On the contrary, if the dough turns out watery, you need to prepare the thickest dough and add liquid to it. Before baking products from the entire dough, it is better to bake one standard. Custard products must be baked at a temperature of 190-200 degrees for 30-35 minutes. To prevent the products from falling during baking, the oven must be closed until the end of baking. If the ends of the product are bent upward or the product is very soft, it means that the oven is not heated up enough. If the product falls off after baking, it means it was taken out of the oven early. To prevent the products from falling off and drying out a little, they can be kept in an open oven for 5 minutes.

How to make choux pastry

In this recipe I will tell you not only about how to prepare choux pastry, but also about how not to cook it. May you succeed the first time!

Properly made choux pastry products look like this on the inside.

Total cooking time – 50 minutes
Active cooking time – 30 minutes
Cost – $1.2 (excluding interior)
Calorie content per 100 g – 233 kcal (without entrails)
Calorie content per 100 g – 258 kcal (profiteroles with entrails)
Number of servings – 10

Choux pastry recipe

Water – 1 glass
Butter – 100 gr.
Salt – 0.5 tsp.
Flour – 1 cup
Testicle – 4 -5 pcs.

Cottage cheese – 250 gr.
Cream – 250 gr.
Cane sugar – 150 gr. (you can use the usual one and take more/less to your liking)
Vanillin – 1 tsp.
Sweet powder - for sprinkling

Manufacturing:

Pour water into a small saucepan, add oil, salt and bring to a boil.

Turn the heat down a little and add the flour, stirring constantly with a wooden spoon. Cook the dough for several minutes until it begins to stick to the walls and forms one fairly dense lump.

Cool the resulting dough slightly and add the eggs into it one at a time, thoroughly kneading after each one.

Using a teaspoon dipped in cool water, place the dough on a silicone mat (or parchment paper) and place in the oven to bake at 190 degrees until golden brown. It took me 30 minutes in my oven.

While the profiteroles are baking, let's take care of the insides. To do this, you need to whip the heavy cream, then add cane sugar, vanillin, cottage cheese and beat everything again. You should get a homogeneous creamy mass. Cut the cakes and fill with cream.

Before serving, sprinkle with sweet powder. That's it, profiteroles with curd and creamy insides are ready. How simple it is. But if you don’t know certain aspects, the choux pastry will not work. For the first time, I came out with flat pancakes that tasted like an omelette. The second time, the dough came out very thick, and the profiteroles tasted like pancakes. For the 3rd time, my fluffy and rosy profiteroles at the very end of cooking suddenly fell off and stuck together. And only the 4th time, taking into account all the mistakes made, I achieved the desired result.

10 rules for making choux pastry:

The first step in the process of making choux pastry is to turn on and preheat the oven to a temperature of 180 degrees. If the profiteroles, already prepared and placed on a baking sheet, are not immediately placed in the oven, then a crust will appear on their surface and they will not rise. The eggs should be at room temperature before cooking. If you start driving cool eggs from the refrigerator into the dough, it will cool very quickly and will not rise.
You need to add the flour all at once, not in parts. Otherwise, lumps will form in the dough and it will not brew properly.
After adding flour, the fire should not be turned off immediately. You need to heat the dough in the pan itself for a couple of minutes, spreading it along the bottom with a wooden spatula and collecting it back.
The brewed dough needs to be cooled before adding eggs, but not enough. The temperature should be 60-70 degrees. If there is no culinary thermometer, then we focus on our own feelings. A finger dipped into the dough should be hot, but tolerable. If the temperature is very high, the egg white will curdle. And if it is very low, then the dough turns to stone and becomes crusty.
The number of eggs does not depend on the recipe, but on the size. Most choux pastry recipes call for 5 eggs per cup of flour. But if the eggs are large (country eggs), then there will be a lot of them and the dough will become very watery. The eggs must be added one at a time and guided by the dough mixture. Properly prepared choux pastry resembles very rich sour cream in its mixture. After depositing on a baking sheet, it spreads slightly and rises well during baking, forming huge cavities inside.
The eggs must be mixed with the dough using a wooden spatula by hand. Using a mixer speeds up the process, but spoils the dough: it becomes very watery and “flows” during baking, rather than rising.
If the dough is very watery, you need to prepare the thickest dough and add liquid to it. On the contrary, if the dough is very thick, you need to prepare a little watery dough, add it to the thick one and mix. Adding flour in the first case or another 1 egg to the cool dough in the 2nd, as annoying as it may sound, will not improve the situation, but will only worsen it.
The size of the products should be small. If you spoon the dough into large spoons, it will bake before it rises. Therefore, the volume of a round cake should not exceed 1 teaspoon. Because the dough rises well, the distance between profiteroles must be at least 2 cm.
Before baking, the baking sheet must be greased with a very thin layer of oil. If there is a lot of oil, then the products will spread, and cracks will form on the bottom crust, and if there is not a lot, then they will stick and will have to be cut off with a knife (and thrown away). The silicone mat is flawless here, which does not need to be lubricated with anything.
To prevent the products from falling off during baking, the oven must be closed until the end of baking, and the products themselves are cooked to a rich golden brown color. If the profiteroles are taken out very early, they will fall off. To prevent this from happening, you can keep them in an open oven for 5 minutes and only take them out later.

Proper choux pastry products are light, dry, and their surface is smooth and shiny. There is a large cavity inside the products, which is filled with various creams and entrails.