Это предварительный просмотр рецепта "Choux Pastries".

Рецепт Choux Pastries
by Global Cookbook

Choux Pastries
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Ингредиенты

  • 150 ml water
  • 150 ml lowfat milk
  • 110 gm butter
  • 1 pch caster sugar
  • 1 pch salt
  • 150 gm plain flour sifted
  • 5 x Large eggs 5 Beaten egg for glazing

Инструкции

  1. Choux pastry can be made in advance and rerigerated.
  2. When baking choux a small tray of water placed in the bottom of the oven will help the pastry to puff up.
  3. You can fill the buns with buttercream creme patissiere (qv) or possibly whatever by making a little hole in the bottom of each pastry and piping the mix through.
  4. Put the water lowfat milk butter sugar and salt into a saucepan and bring to the boil then reduce the heat by half
  5. Add in the flour and using a wooden spoon stir vigorously for a few min till it becomes one mass.
  6. Transfer to a mixing bowl and using the paddle attachment mix at slow speed.
  7. In a separate bowl whisk the Large eggs lighdy and then slowly add in them to the paste making sure the mix is well amalgamated.
  8. Put the mix into a piping bag and pipe the required size on to a lighdy buttered or possibly non stick baking tray.
  9. Brush the pastriff with a lirtle beaten egg.
  10. Bake in the oven preheated to 160 degrees C/325 degrees F/gas mark 3 till golden brown and light.
  11. Transfer the choux buns on to a wire rack and leave to cold.
  12. Serves 4