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Culinary basics: Choux pastry. Choux pastry on milk Universal choux pastry for dumplings

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Mar 30 2017 Nov.

Content

It is fragrant and delicious treat people are accustomed to consider it semi-finished products and do not refer to it as gourmet food. However, in many countries there are recipes that offer special technologies on how to prepare this dish. You can make your own choux pastry on dumplings or dumplings.

How to make choux pastry for dumplings

V different countries the treat has its own names, for example, in Italy they are called ravioli. If you make choux pastry for dumplings at home, then the treat will turn out to be even tastier and more appetizing. As a rule, it consists of water, eggs and flour with salt, but the option under consideration has additional ingredients. Dumplings from choux pastry very tender and tasty. A recipe always leaves some room for experimentation with spices and ingredients.

Choux pastry recipe for dumplings

Some people cook only according to the classic or universal recipe... It turns out choux dumplings dough, which is also suitable for making homemade dumplings. If you want something unusual, then you should try to add new components to the already known ones. You can choose and try any recipe for choux pastry for dumplings from the ones discussed below.

Boiled water dumplings dough with egg

Cooking time: 45 minutes.

Servings Per Container: 5-6.

Purpose: Dinner / Lunch.

Cuisine: Russian.

The dough for dumplings on boiling water with an egg will have a denser mass, it is better to stick together. You will get a very flexible base, which will simplify and speed up the sculpting. Dumplings dough it is cooked on boiling water in 45 minutes and even a novice cook will cope with the recipe. below is step by step recipe with photos that will help you prepare an excellent dinner.

Ingredients:

  • vegetable oil - 1 tbsp. l .;
  • wheat flour - 3 tbsp.;
  • egg - 1 pc.;
  • boiling water - 1 tbsp.;
  • salt - ½ tsp.

Cooking method:

  1. In a clean bowl, beat the egg and salt with a fork.
  2. Next, you need to add flour, vegetable oil... Stir the food thoroughly.
  3. Little by little, add boiling water to the mixture, first knead the mass with a spoon, then knead it with your hands. Look at the state, you may need to add flour.
  4. You should have a smooth bun. Leave it to swell for a while.
  5. Roll the base into a thin layer and you can start cutting out circles for future dumplings with a glass.
  6. The plasticity of the base allows you to use a lot of filling (will not tear). You should have juicy, tasty dumplings.

Choux pastry for dumplings without eggs

Cooking time: 30 min.

Servings Per Container: 2-3.

Calorie content: 215 kcal / 100 g.

Purpose: Dinner / Lunch.

Cuisine: Russian.

Complexity of preparation: easy.

Dough for dumplings with boiling water is easy to prepare without eggs. The process of creating a base is very simple, most of the time will be spent on sculpting. Choux pastry for dumplings without eggs, the result is elastic, tasty and does not require many ingredients. The versatility of this recipe lies in the fact that it can be used for dumplings or pasties. Below is the step by step method creating a homemade, tender base for dumplings.

Ingredients:

  • sunflower oil - 3 s. l .;
  • flour - 3 cups;
  • boiling water - 1.5 cups.

Cooking method:

  1. In a clean bowl, combine butter, flour and salt in the proportions shown above. Next, you need to pour boiling water in a slow stream.
  2. Stir the ingredients thoroughly so that no lumps form.
  3. Cover the table with flour, put the base on it and start kneading.
  4. The finished result will look like plasticine, the dumplings will not tear when you start to cook them. You can roll out one large layer or several smaller ones if you have a shape.

Choux dough on milk for dumplings

Cooking time: up to 1 hour.

Servings Per Container: 5-6.

Calorie content: 240 kcal / 100 g.

Purpose: Dinner / Lunch.

Cuisine: Russian.

Complexity of preparation: easy.

Choux dough on milk for dumplings will be tender, light, soft and tasty. The cooking method is not entirely familiar, but there is nothing complicated about it. The components below are designed for a large number of dumplings that can be put in the freezer and stored there. If you are a fan of other flour treats, then according to this recipe you can make pasties or dumplings.

Ingredients:

  • salt - 1 tsp;
  • flour - 1 kg;
  • milk - ½ l;
  • eggs - 2 pcs.

Cooking method:

  1. Combine milk, salt, eggs in a saucepan.
  2. Next, you need to add enough flour so that the mass looks like the option for pancakes.
  3. Light the stove and place the ingredients on low heat. The mass will begin to swell and thicken.
  4. It is imperative to stir the base so that it remains homogeneous, does not burn, and is free of lumps.
  5. Remove the pan from the heat when the contents have thickened. You cannot bring to a boil, otherwise the egg white will curdle.
  6. Place the blank on the floured foil.
  7. Knead the workpiece well, adding the required amount of flour. The final product should not stick to your hands, you get an elastic, dense mass.
  8. After half an hour, the base should cool down and then you can start cutting it.

Choux pastry for dumplings in a bread maker

Cooking time: 35 min.

Servings:

Calorie content: 215 kcal / 100 g.

Purpose: Dinner / Lunch.

Cuisine: Russian.

Complexity of preparation: easy.

If you wish, you can make choux pastry for dumplings in a bread maker. Modern household appliances greatly simplify the work in the kitchen. To brew the base, you just need to prepare the ingredients and set the required mode. You can use any filling you like: chicken, pork, or Ground beef... Below is a step-by-step recipe for a great dumpling dough.

Ingredients:

  • steep boiling water - 180 ml;
  • vegetable oil - 3 tbsp. l .;
  • flour - 400 g;
  • salt - ½ tsp.

Cooking method:

  1. Prepare your oil and salt.
  2. Next, sift the flour.
  3. Put salt, flour, vegetable oil in the bowl of the bread machine and add boiling water.
  4. Select the yeast-free mode of the appliance for 15 minutes.
  5. Remove the finished result from the bread maker, put it in a bag for 20 minutes.
  6. When the base has cooled down, you can start preparing the dish.
  7. This is one of the most quick ways making choux pastry for dumplings.

I was very afraid to make choux pastry on milk: I had read all sorts of horror stories! What is badly baked, etc. But! It is much tastier !!! It takes longer to bake, Yes, but not critical))) I share the recipe.
Source: Michelle Roux, "Pastry"

INGREDIENTS:
125 g milk 3.5% fat
125 ml water
100 g butter
150 g flour
1 tsp sugar
0.5 tsp salt
4-5 eggs

For lubrication:
1 yolk
1 tablespoon milk

Cooking method:

 1. Preheat the oven to 180 degrees.
2. Sift flour. In a bowl, combine milk, water, butter, sugar, salt. Combine eggs in one bowl. Beat. Strain.

3. Bring water, milk and butter to a boil over low heat. But don't boil!


4. Remove from heat. Add flour. Stir with a wooden spatula.


5. Place a saucepan with dough over medium heat. Stir the dough with a wooden spatula for 1-2 minutes, until the water evaporates and the dough begins to easily peel off the walls.


6. Pour eggs a little into the dough, stirring thoroughly each time. As a result, the dough should drain off the shoulder with a tape. I have about 4.5 eggs. It is very important to pour in the required number of eggs and knead the dough very well! Otherwise, the dough will tear when baking.

7. Put the dough in a pastry bag with a round nozzle 1-1.2 cm. Put the eclairs on a baking sheet. We bake for about 20-40 minutes at 180 degrees until golden brown. The baking time depends on the oven. The main indicator of readiness: appearance. Eclairs should expand in volume and take on a confident golden color.

Recipe "Choux pastry for eclairs and profiteroles":

1. Mix milk, water, salt and sugar in a saucepan (preferably with a thick bottom. I have a Zepter saucepan, so you can beat it with a mixer without any problems), add butter, bring to a boil.

2. As soon as the water boils, add all the flour IMMEDIATELY (it is better to sift it first, because then it is saturated with oxygen, and the baking will be more airy). Beat well to soften the dough.

3. Beat for another 2-3 minutes until the dough does not lag behind the sides of the pan. We do all this while the pan is on the stove. We form a large ball.

4. Remove the pan from the heat and transfer the dough to a deep bowl. I have a separate bowl in the photo, although it looks the same as a saucepan (THIS IS A VERY IMPORTANT MOMENT, because you need to add eggs one at a time for an even and light dough structure). And we begin to add eggs one at a time, beating until the egg is completely mixed with the dough.
The finished dough should look like this, that is, the consistency is thick enough, such that it does not drip from the whisk, but slowly falls off.
After that, you can start the pastry syringe and proceed directly to baking.

5. ADVICE FROM THE CHEF: “It is best to freeze the workpieces. Form either eclairs (about 8-9 cm long) or profiteroles (4-5 cm), place them on parchment at a distance of 2-3 cm from each other and put them in the freezer. "
I usually do this because I usually make dough and cream in the evening and bake the next day. It's convenient to do this, because you need to stuff the eclairs just before serving, otherwise they will get wet. And messing around with making dough (albeit simple) is not always convenient. I, of course, take out the dough 20 minutes before baking and leave it just in the refrigerator.
We preheat the oven to 180 degrees (who has gas - 4), put our blanks (if someone bakes right away - with a confectionery syringe of the shape you need on a baking sheet covered with parchment).
The chef advises sprinkling with eclairs or profiteroles for sweet filling crushed almonds and sugar. I don’t always do it, but it’s delicious.

Here are the profiteroles:

Note: I make profiteroles with different fillings... This time, on a whim, there were walnuts, a lot of garlic, "Astoria" sauce "Onion with sour cream", paprika, red and black ground pepper, grated cheese (I just have a Favorite, well, he loves spicy things very much))).
And the second filling was with the same sauce, eggs, processed cheese+ leftover cheese, garlic and finely chopped chicken salami.

6. Put in the oven and bake for 7-8 minutes (eclairs should increase in volume and rise, but remain the same in color). Then we open the door and continue to bake for another 15 minutes until golden brown. After that, I turn off the oven (I have an electric one) and leave them there to cool.

7. That, in fact, is all. I use French for the filling. butter cream... See the recipe below. I cut the profiteroles lengthwise and fill them with cream using a cooking syringe. I make the glaze according to the recipe of AlexJustas (the recipe is also below). I liked it (photos of ready-made eclairs, however, no, I still don't have time to photograph, they are eaten instantly))

Bon Appetit everyone!

1) The oven should be opened exactly, not wider than a matchbox. If you open it wide, nothing will save - they will fall off. And you cannot slam the oven door and, in general, not shake the stove and the surrounding space.
2) For those who do not know: stir with a mixer or spoon only in one direction, do not add the next egg until the dough has "eaten" the previous one. Then you can immediately determine by the consistency whether you need to add more eggs. As I already wrote, it once took me 6 eggs and 1 yolk to bring the dough to the desired state.
3) Problem with removing baked from paper. “Sticks to death. I tried both oiled paper and dry - the result is the same "- when eclairs are frozen, they themselves are easily removed from cling film, on which I usually spread them before freezing. But in general, as for any baking: I was once taught to sprinkle even parchment paper with flour (or semolina). Semolina is not applicable to eclairs, of course (I often use it for biscuits). But there was never a problem with flour.
4) There was a comment when the eclairs were cracked when baked (no freeze). Honestly, I don't know if freezing was a key factor, but the last time I did profiteroles (these are the photos I post), my dough also cracked. I didn't have time to freeze. I had to bake right away. Also advice: either freeze well or bake right away. I decided to put it in the freezer for at least 20 minutes to "freeze". As a result, I had to scrape the profiteroles off the tape.
5) Flour must be roasted well. This is exactly the "choux" dough. It should look like a smooth, shiny ball. First, when I fill in the flour, I stir with a mixer, then, when the mass already looks like dough, I start working with a wooden spatula (stir in one direction).
6) If someone sees that the eclairs are not completely baked inside, then you can simply turn off the oven and leave them to stand there. In principle, I always leave mine in the oven to cool. The temperature decreases gradually.
7) B conventional ovens there is usually no fan. I have it. Described in instructions as "convection mode". So, by trial and error, I realized that neither eclairs, nor biscuits, nor yeast dough you cannot cook in this mode. It just won't rise. Maybe my pens are growing from the wrong place, but I never managed to make baking well with convection.

Dough consistency before freezing: the dough should be like mashed potatoes, that is, the dough from the syringe should not flow out, but keep its shape. In order for the dough to have such a consistency, it is not necessary to add 5 eggs, you can even less.

eclairs after 8 minutes in the oven


This is how profiteroles look after 8 minutes in the oven (closed).

Choux pastry - the basis for eclairs, profiteroles, shu, gougères and a number of other pastries - is prepared from the most ordinary ingredients - water and / or milk, butter and eggs. But despite its simplicity, it raises a number of questions for many of those who encounter it for the first time.

Let's clear up some of the slippery and cryptic points in this short post.

INGREDIENTS

As with any dough, in a custard dough, a lot depends on the ingredients and how they are processed. Let's go through them in order.

Liquid

The liquid base of the choux pastry can be water, milk, or a combination of both. These options give different results. If the choux pastry is cooked in milk, then the products in the oven brown faster than they are completely baked inside and become crispy. At the same time, such baked goods turn out to be more tender and rich in taste due to milk protein and other substances contained in milk.

When we bake choux pastry cooked in water for best result it makes sense to play with the temperature in the oven: start on heating harder so that the products swell and brown a little, and then bring them to readiness at a lower temperature so that the inside is dry and the outside is not burnt.

Flour

Here we came to the favorite question of many - why does the dough turn out to be liquid and the profiteroles spread on a baking sheet. Flour - or rather, its absorbent capacity - plays almost the main role here.

The more liquid the flour can absorb, the thicker the dough will be. This ability is influenced by two factors - the moisture content of the flour and the gluten content. If the moisture content of flour depends primarily on the storage conditions (in the manufacturer's warehouse, in the store, in your home) and can jump from pack to pack even within the same brand at one flour mill, then the gluten content is a constant value indicated on the package ...

Flour with a higher gluten content absorbs more liquid and allows the use of more eggs, which is the best way to improve ready-made baked goods... Plus, due to the higher protein content, the dough gets more elastic, which is also a plus.

From all of the above, we conclude: perfect option for choux pastry it is bread flour (gluten 12-13%). But you can also work with other flour and achieve quite decent results.

Butter

There are no special pitfalls here. The oil should be fresh, the fat content should be 72% or more. Salted butter perfectly suitable for choux pastry - especially if you bake profiteroles or gougeres.

Eggs

Here, too, everything is simple - we take a high-quality fresh product. The only thing that can play a cruel joke on you is the size of the eggs. If too much eggs are added, the dough will not be thick enough. To avoid such an incident, it is important to add eggs one at a time, stirring well after each. And it is better to beat the last egg with a fork and add in parts, carefully monitoring the consistency of the dough.

TECHNOLOGY

  1. Mix the liquid with fat, salt and sugar (if spices are used, they are laid at the same stage), put on the stove and bring to a boil and dissolve the fat.
  2. Without removing the stewpan from the heat, add flour - all at once! No incremental additions. Stir well to avoid lump formation. Cook, stirring constantly, until the dough gathers into one lump and does not lag behind the bottom and sides of the stewpan. If the dough turns out to be too soft (see the paragraph on flour), stir it over the fire a little longer, so that it dries and becomes denser. Kneading the dough thoroughly and vigorously at this stage increases its further absorbency when the eggs are added. And this, as we already know, is a big plus to the quality of finished products.
  3. We transfer the brewed workpiece to the mixer bowl and knead it literally for 30 seconds to allow the dough to cool slightly.
  4. Add eggs one at a time, kneading thoroughly after each. The dough should be tender, homogeneous, with a characteristic shine. And, of course, quite thick - when jigging with a curly nozzle, the relief should not blur.

The specific proportions of the ingredients are indicated in the recipes.