Pasta chux, eclair, drops of gold what am I talking about? They are all synonyms extracts from the language of pastry chefs and refer to the classic cream puffs. Well found in the "basic preparations" section of My-personaltrainerTv: as you may have guessed, today we will discover together how to prepare the puff pastry. Do you want to know a curiosity? Do you think that the recipe for choux pastry was formulated for the first time by the pastry chef Pantarelli, head chef of Caterina de "Medici in the distant 1533 (it is no coincidence that the current puff pastry pasta Pantarelli was baptized.) And today I am here for you to propose it again.
Video of the Recipe
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Identity Card of the Recipe
- 221 KCal Calories per serving
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Ingrediants
- 125 ml of water
- 60 g of butter
- 1 pinch of salt
- 75 g of white flour of type 00
- 120 g (2 medium) of eggs
Materials Needed
- 1 saucepan
- Wooden spoon / whip
- Baking paper
- Universal pan for cooking cream puffs
- Pastry syringe or sac à poche
- Bowl
Preparation
- In a saucepan pour the water, the butter and a pinch of salt. Bring to the boil.
- Remove the saucepan from the heat and pour in the sifted flour all at once: mix well and vigorously to prevent lumps from forming. A compact ball must result.
- Move the saucepan over the heat again and stir until a noticeable film forms on the bottom of the saucepan (this takes a few minutes).
Did you know that
Adding the flour to the mixture of boiling water and butter will begin the gelatinization process of the starches.- At this point, pour the mixture into a bowl and let it cool completely to room temperature (to speed up the process, you can let the mixture rest in the refrigerator).
- After the dough has cooled, add the eggs at room temperature, one at a time. It is recommended not to add the second egg until the first is completely blended with the dough.
- The mixture will be soft, but it should not lose its relatively compact and viscous consistency. The balance of the dough is a very important variant for the development of the volume of the cream puff.
- Line a baking sheet with parchment paper.
- At this point, transfer the mixture onto a pastry syringe with a star-shaped spout and form many small morsels (with a diameter of about 2-3 cm), placing them on the baking sheet. It is advisable to keep a certain distance between one puff and the other.
- Bake in a hot oven at 200 ° C for 15 minutes; after this period, continue for another 10 minutes at a temperature of 180 ° C.
- Leave to cool for 20 minutes with the oven off to dry the inside of the puffs perfectly.
- Stuff to taste.
Alice's comment - PersonalCooker
Why go to the supermarket to buy cream puffs when you can make them at home? It is absolutely not complicated to make these little hollow tidbits. If you have a little desire for cream puffs, try to prepare them entirely with your hands: you will see, it will be a success!
Don't miss the Chocolate Profiteroles recipe!Nutritional values and Health Comment on the recipe
Like most pastry bases, choux pastry is a decidedly high-calorie compound. The lipid fraction is very high and there is no lack of a good dose of cholesterol; in addition, the values shown on the side refer to raw dough, not yet cooked and dehydrated. It can be seen that foods based on choux pastry, such as cream puffs And voulauvent, in addition to containing other very fatty and caloric ingredients, they already have a decidedly high energy share and certainly greater than 225kcal / 100g.
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