28.01.2021

How to make Choux pastry

At home, making dough, called choux, is easy, because it takes little time and does not require scarce foods. It is worth learning the features of kneading once to surprise household members with delicious, delicious pastries – eclairs, pancakes, dumplings or pasties.

How to make Choux pastry

Since ancient times, the custard base has been known for the manufacture of baked goods and other dishes. Already in Ancient Russia the dough brewed with boiling water was popular, dumplings and pancakes were made from it. Cooking custard dough at home begins with the selection and purchase of ingredients. You will need fresh premium wheat flour, chicken eggs, butter or margarine, salt, sugar and necessarily water, boiled and hot. Thanks to the use of water, the dough is brewed, which makes the texture of the base soft.

It is possible to bake from it both sweet dishes and unsweetened ones – profiteroles, pasties, dumplings. Making the dough at home is very simple: it is almost never hard, does not need to be rolled out, and the products are formed by a culinary syringe or spoon.

Here are some secrets to making the right custard base:

  • first bake the product at 220 degrees, and after 10 minutes reduce the heat to 190 degrees;
  • the finished products acquire a dry solid consistency, buns do not need to be taken ahead of time so that they do not begin to fall off, but wait for the appearance of a crust;
  • for the future, it is better not to cook the dough, but if it works, you can freeze it in the freezer, wrapping it with cling film to prevent chapping;
  • after freezing, the dough does not need to be thawed, you need to immediately put it in the oven;
  • pastry from the dough is stored for a maximum of three days, and if filled, then only two;
  • You can fix the batter as follows: make a portion of the thick mass and mix with the main one;
  • if the workpiece is too dense and steep, then you can dilute it with a liquid portion;
  • a baking sheet for baking custard products needs only to be slightly greased so that the excess does not lead to the appearance of cracks on the crust;
  • for sweet dishes, it is better to bake long eclairs, and for snack bars round profiteroles or shu with a cut lid.
Choux pastry recipe

The technology for making custard dough at home is simple: mix water with an oil component (oil, margarine), boil. After that, all the sifted flour is immediately poured, the contents are intensively mixed and cooked for two minutes to melt the butter. After the dough begins to move away from the walls, you need to remove the pan from the fire, cool to the temperature of the human body and, thoroughly kneading, add the eggs one at a time.

This will result in a homogeneous, brilliant mass with a consistency of medium density, not spreading over the baking sheet. It is baked for about half an hour at 195 degrees, and after the readiness of the product is cooled inside the oven. You can make yeast dough, the recipe of which involves pouring flour with boiling water or milk, and then beat with eggs with a mixer until smooth. On this basis, yeast with sugar is kneaded, the mass is ground and left for an hour to rise and triple in volume.

Dough for eclairs
  • Cooking time: half an hour.
  • Servings Per Container: 4 Persons.
  • Calorie content: 215 kcal.
  • Purpose: for dessert.
  • Cuisine: author’s.
  • The complexity of the preparation: medium.

How to make a simple pastry for custard cakes, will explain in detail the following step-by-step recipe. The secret of manufacture is considered to be hot steam generated from boiling water – it forms a cavity inside the products, which makes it suitable for filling with a sweet filling – a classic butter cream, whipped cream. If you fill the dough pieces with cheese, you get unsweetened pastries for snacks.

First try the classic recipe, later you can experiment.

Ingredients:

  • milk – 120 ml;
  • water – 120 ml;
  • butter – 100 g;
  • flour – ¾ cup;
  • eggs – 3 pcs.;
  • salt – a pinch;
  • sugar – 3 g.

Cooking method:

  1. Mix milk, water, butter, salt, sugar. Put the container with the mixture on the fire, stirring, boil until simmering. Stir with a wooden spoon so that the contents come in a circular motion, cover all the sifted flour.
  2. Mix quickly until a dense mass is formed at the bottom. Cook for two minutes, reducing the intensity of the fire, so that a ball forms, easily departing from the walls and the bottom.
  3. Remove from heat, cool the mass, kneading with a spatula, so that it becomes warm to the touch. You can mix it with a mixer with a nozzle-blade.
  4. Beat eggs one at a time, after each stirring vigorously. It will result in a brilliant homogeneous mass sliding from a spoon with a heavy, wide ribbon.
  5. Form eclairs, spread them on a baking sheet, bake until cooked for half an hour at 190 degrees or 20 minutes at 200 degrees and 10 minutes at 160. Cut, remove the crumb, start high cakes.

Choux pastry for profiteroles – recipe
  • Cooking time: half an hour.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 209 kcal.
  • Purpose: for a snack.
  • Cuisine: author’s.
  • The complexity of the preparation: medium.

The dough for profiteroles is not much different from the eclair dough, but it can be started with different mincemeats – from sweet butter cream to red caviar with cheese or herbs. You can immediately enter the desired filling into the dough, mixing it with flour if it is dry (paprika, dry garlic), and after driving eggs with a heavy consistency. After baking, the profiteroles can be slightly fried in a deep fat fryer, and then stuffed.

Ingredients:

  • flour – a glass;
  • butter – 100 g;
  • water is a glass;
  • eggs – 3 pcs.;
  • salt – a pinch;
  • sugar – a pinch.

Cooking method:

  1. Heat water, salt, sweeten, add cubes of oil, boil. Brew the sifted flour, quickly knead the mass with a wooden spatula.
  2. Remove from heat, knead to prevent the formation of lumps, return to minimum heat, continue to interfere, so that the mass lags behind the walls.
  3. Cool slightly, beat the eggs, after each kneading the dough with a mixer or spoon.
  4. Put profiteroles on a parchment bag or teaspoons soaked in water, bake for 15 minutes at 190 degrees. Between profiteroles there should be a free space of about three centimeters.

Choux dumplings
  • Cooking time: half an hour.
  • Servings Per Container: 10 Persons.
  • Calorie dishes: 234 kcal.
  • Purpose: for lunch.
  • Cuisine: author’s.
  • The complexity of the preparation: medium.

Universal choux dough for dumplings is tender, elastic and pliable. It is pleasant and easy to work with, and dumplings have a rich taste. In addition to dumplings, you can cook dumplings or pasties, and with the proper skill, even manti, pies and puff cakes. The resulting mass is rolled out easily, forming thin circles that are well stuffed with meat or mushrooms.

Ingredients:

  • eggs – 1 pc.;
  • salt – a pinch;
  • flour – 3 cups;
  • vegetable oil – 20 ml;
  • boiling water – a glass.

Cooking method:

  1. Beat the egg with salt, add flour and butter, knead, boil with boiling water.
  2. Knead first with a spoon, then with your hands, if necessary add a little flour.
  3. Roll out, cut circles, stuff with minced meat, cook until tender. Serve with sour cream.

Choux puff pastry – recipe
  • Cooking time: 12 hours.
  • Servings Per Container: 10 Persons.
  • Calorie content: 274 kcal.
  • Purpose: for dessert.
  • Cuisine: author’s.
  • The complexity of the preparation: medium.

How to make custard puff pastry, will explain in detail a step-by-step recipe with a photo. The secret of production lies in the use of dark beer, which makes the mass more saturated with air bubbles. After forming the dough, you need to freeze it and only then process it to get several layers. Custard-based products are distinguished by increased volume and tenderness.

Ingredients:

  • margarine – 250 g;
  • flour – 4 glasses;
  • beer – half a glass.

Cooking method:

  1. Melt margarine, add flour, pour beer, knead the dough.
  2. Cool a little, freeze.
  3. After freezing, thaw, thinly roll, fold in three layers, repeat, roll.
  4. Form products, bake until golden brown.

Choux pastry for dumplings
  • Cooking time: 2 hours.
  • Servings Per Container: 7 Persons.
  • Calorie dishes: 223 kcal.
  • Destination: for dinner.
  • Cuisine: author’s.
  • The complexity of the preparation: medium.

Chicken dough recipe for dumplings is also suitable for making dumplings. According to him, the resulting mass is thinly rolled out, circles are cut out of it and dumplings are formed. You can stuff them with cottage cheese, potatoes with mushrooms, sweet berries of cherry. It is good to make dumplings with cabbage and carrots, onions and herbs or minced meat. The dough is characterized by increased strength; after freezing, the products do not break during cooking.

Ingredients:

  • flour – 3 cups;
  • boiling water – 1.5 cups;
  • eggs – 1 pc.;
  • sunflower oil – 30 ml;
  • salt – 5 g.

Cooking method:

  1. Salt half the flour, sift it on the table, make a depression, pour in the oil.
  2. Brew with boiling water, mix until smooth, cool for five minutes.
  3. Beat eggs lightly, pour into dough, mix.
  4. Sift the second half of the flour onto the table, re-deepen, lay out the workpiece, knead. Cover with a damp towel, let rest for an hour.
  5. Roll out, cut out mugs, start, cook.
  6. Serve with sour cream or ghee.

Choux pastry for pasties
  • Cooking time: 1.5 hours.
  • Servings Per Container: 8 Persons.
  • Calorie content: 231 kcal.
  • Purpose: for a snack.
  • Cuisine: author’s.
  • The complexity of the preparation: medium.

How to cook choux dough for pasties with vodka, teach the recipe below with a photo. Thanks to him, chebureks turn out crispy and mouth-watering, because alcohol gives the dough the right consistency. The golden crust of the fragrant dish will not leave anyone indifferent, serving pasties is an independent treat or along with warm milk or hot tea.

Ingredients:

  • flour – 4 glasses;
  • water – 1.5 cups;
  • eggs – 1 pc.;
  • vegetable oil – 40 ml;
  • vodka – 20 ml;
  • salt – 5 g.

Cooking method:

  1. Salt water, mix with oil, boil. Pour half a glass of flour, stir lumps, cool.
  2. Drive an egg, pour vodka, gradually mix the flour until the stickiness disappears.
  3. Set aside for an hour, knead, roll out, cut out mugs, fill with minced meat, fry until crunchy.

Choux pastry
  • Cooking time: half an hour.
  • Servings Per Container: 2 Persons.
  • Calorie dishes: 333 kcal.
  • Purpose: for lunch.
  • Cuisine: author’s.
  • The complexity of the preparation: medium.

Choux pastry on sour cream is suitable for the formation of dumplings, dumplings or pasties. It is easy to cook, it is pleasant to work with it, because the mass is thinly rolled. You can use the dough as a blank for pizza, but in this case you will have to roll it thicker. Sour cream gives the mass creaminess and tenderness, which makes the finished product fragrant.

Ingredients:

  • flour – a glass;
  • sour cream – 30 ml;
  • butter – 20 g;
  • salt – a pinch;
  • boiling water – 75 ml.

Cooking method:

  1. Combine flour, sour cream, salt.
  2. Pour boiling water over oil, mix both masses, knead the dough with a spoon, then with your hands.
  3. Set aside for five minutes, wrapping a bag. Roll out, form dumplings or pasties, cook.

Choux pastry – recipe
  • Cooking time: half an hour.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 283 kcal.
  • Purpose: for a snack.
  • Cuisine: author’s.
  • The complexity of the preparation: medium.

How to make sand-choux pastry, described in more detail below. The resulting mass is ideal for baking pies or pies in the oven, you can stuff them with sweet cottage cheese, jam or unsweetened minced meat, sauerkraut or red fish. Due to the increased quantity and mixture of oils, the consistency is more oily, so that the products are characterized by high calorie content.

Ingredients:

  • flour – 2 glasses;
  • margarine – 200 g;
  • water – 50 ml;
  • vegetable oil – 40 ml;
  • sugar – 40 g;
  • salt – 2 g.

Cooking method:

  1. Mix the butter with margarine, pour in water, salt and sweeten. Stir on low heat until melted and obtain a homogeneous substance.
  2. Pour flour, knead first with a spoon, then with your hands, collect the dough in a lump.
  3. Roll out, form blanks for pies, bake in the oven.

Choux pastry for pancakes in milk
  • Cooking time: half an hour.
  • Servings Per Container: 6 Persons.
  • Calorie content: 246 kcal.
  • Destination: for breakfast.
  • Cuisine: Russian.
  • The complexity of the preparation: medium.

How to cook pancake choux pastry, further will tell the recipe with a photo. On it you will get delicious tender pancakes, characterized by an openwork texture with a pattern of holes. You can serve them at Shrovetide or on weekdays to please loved ones with a fragrant breakfast or snack. You can serve pancakes with sour cream or jam, but it is better to stuff them with ham or cheese.

Ingredients:

  • milk – 3 glasses;
  • water is a glass;
  • eggs – 3 pcs.;
  • flour – 1.5 cups;
  • vegetable oil – 30 ml;
  • salt – a pinch;
  • sugar – 10 g;
  • soda – a pinch.

Cooking method:

  1. Beat eggs with sugar, salt, milk.
  2. Pour boiling water over the flour, add oil, combine the masses, set aside for half an hour to insist.
  3. Preheat the pan, bake thin pancakes.

Choux yeast dough
  • Cooking time: 4 hours.
  • Servings Per Container: 2 Persons.
  • Calorie content: 375 kcal.
  • Purpose: for dessert.
  • Cuisine: author’s.
  • The complexity of the preparation: medium.

Choux yeast dough for buns will help to cook baked goods in the oven or fried items in a pan. You can use it in different ways – to form rolls, pies with toppings and without. Due to the use of yeast, the consistency is characterized by increased airiness and volume, so that aromatic products turn out soft and will melt in the mouth.

Ingredients:

  • flour – 250 g;
  • sugar – 40 g;
  • salt – 5 g;
  • dry yeast – 5 g;
  • milk – 250 ml;
  • butter – 70 g;
  • eggs – 2 pcs.

Cooking method:

  1. Mix milk, butter, salt, sugar. Boil until melted, add part of the flour.
  2. Stir quickly until a thick, sticky substance is formed.
  3. Pour yeast with a little water, add flour, yolks, warm oil mixture.
  4. Knead, set aside for 1.5 hours. During this time, the dough will begin to rise, roll out, form buns or pies, donuts, fry or bake.

What can be cooked from custard dough

The most diverse are the products of custard dough. Here is a short list of what mass-based can do:

  • dumplings, dumplings;
  • pasties;
  • pancakes;
  • buns;
  • pies and pies;
  • Donuts
  • eclairs, cakes, cakes;
  • profiteroles;
  • cakes, cheesecakes;
  • gingerbread cookies;
  • dumplings, dumplings.

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