CHOUX PASTRY

 

Ingredients for 10 eclair or 10 bigné

 

                                                       

WATER cl. 125
BUTTER gr. 50
FLOUR gr. 75
EGGS n. 2
SALT pinch  

 

In saucepan, boil the water with butter and salt until the dissolution of the butter; lower the heat and add the flour all at once, stirring quickly with a wooden spoon. First will form lumps, but then the pastry will fit until the absorption of water. You will get a smooth mixture that has yet to be shot on a low heat for a few minutes.

                           

 

 

Remove from heat and pour into a bowl. Beat the eggs one at a time and pour on the mixture and turn quickly: the eggs one at a time and must be paid before adding the other must first be absorbed.

 

                          

 

 

Dough is slightly sticky; put the dough into a pastry bag with a plain nozzle off about 2 cm for the eclairs mouthpiece star to make cupcakes. Put on a baking sheet with parchment paper, weld it to the pan with a little melted butter. Holding the pastry bag with an angle of about 45 ° to make the strips of about 6 cm. leaving between one and the other some distance because the eclairs swell or make rosettes using a rocking motion for cupcakes.

 

                          

  

Bake at 200 ° for not less than 15 minutes (as usual depends on the oven) until they swell and take on a golden color. Turn off the oven and keep the oven door open for a few minutes.

                         

 

 

You can make both sweet and savory: can be cut on one side and filled a box set, whole and filled sandwich, or filled with a pastry bag. It is preferable not cut it in the 20 minutes after cooking.

 

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