Today we’ll learn with Sonia one of the most important basic recipes for pastries: the choux pastry. It’s used to make puffs, éclairs or ring cakes, and it can be filled with a savory or sweet filling.
Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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Hi all of you friends and welcome to the GialloZafferano kitchen, if any of you have ever thought about making the puffs at home, today will be preparing the choux pastry. It’s a light and delicate dough with which you can form not only the classic puffs, but also the éclair, the ring cakes, or any other shape you choose, and they can be filled with a savoury or sweet filling. Let’s see together what ingredients we’ll need:
• 4 medium eggs at room temperature
• 1 cup (130 g) of flour
• 1 pinch of salt • 1 tsp of sugar (for sweet preparations)
• Just under 1 cup (200 ml) of water
• 3,5 oz (100 g) of butter
Let’s prepare together the choux pastry!
To make the puffs, we’ll prepare first the choux pastry: in a pot put the water, the sugar, the salt and the butter, let everything melt and, as soon as it comes to a boil, as you can see, add all the flour at once. Now remove the pot from the heat and stir until the dough forms into a ball… as you can see, all the ingredients are blending together. Put the mixture on the stove again, on a low flame, and let it dry stirring constantly, until a patina forms on the bottom of the pot.
As you can see, a patina has formed on the bottom, so turn off the heat, take the dough out from the pot, put it on a dish and let it cool down completely.
In this bowl there is the dough, which has completely cooled down, and here we have the eggs, which have to be at room temperature, it’s very important. Now add one egg at a time, but do not add the second one until the first one has been completely absorbed by the dough. So, let’s start with one… and stir until completely absorbed.
Put the dough into a pastry bag with a smooth nozzle and form any shape you want on a baking pan lined with parchment paper, for example I’ve made the puffs, the éclairs and the ring cakes, after that bake in a static oven at 430° for 15 minutes, then lower the temperature to 370° and bake for 10 minutes more, after that turn off the oven and leave the pan inside for 15-20 minutes with the oven door ajar.
15 min. — 430°F (220°C)
10 min. — 370°F (190°C)
And here are some of the creations you can make with the choux pastry, which, I remind you, can be filled with sweet or savoury sauces. From Sonia and GialloZafferano bye and see you next video recipe.