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Classic choux pastry for profiteroles and eclairs

0
289
Kitchen French
Calorie content 139.4 kcal
Portions 8 port.
Cooking time 70 minutes
Proteins * 8.5 gr.
Fats * 5.1 gr.
Carbohydrates* 17.2 g
* per 100 gr. product
Classic choux pastry for profiteroles and eclairs
Content

Quite a few desserts are known, the basis of which is choux pastry. Some of the most popular are profiteroles and eclairs. The creation of these masterpieces of confectionery art is credited to the French.

Ingredients

Cooking process

step 1 out of 5
Pour water into a saucepan and put butter, put on fire. The butter should melt completely, then bring the contents of the pot to a boil.
step 2 out of 5
As soon as the butter mass boils, add the sifted flour and stir the ingredients in quick movements.
step 3 out of 5
Continue kneading the dough over medium heat until it is completely smooth and sticks to the sides of the pot.
step 4 out of 5
Cool the dough and start adding eggs one at a time. The dough will become smoother as you mix.
step 5 out of 5
Knead the dough to the required consistency, it should hold its shape and not spread. Put the dough immediately on a baking sheet using a pastry bag with a nozzle.
Bon Appetit!

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