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Choux pastry on milk for eclairs

0
368
Kitchen French
Calorie content 119 kcal
Portions 18 port.
Cooking time 80 minutes
Proteins * 6.6 gr.
Fats * 4.5 gr.
Carbohydrates* 14.3 g
* per 100 gr. product
Choux pastry on milk for eclairs
Content

For the first time, choux pastry was invented by French pastry chefs. This is a real find for baking, it is elastic, does not stick to the surface, holds its shape well and is convenient to use.

Ingredients

Cooking process

step 1 out of 6
Sift flour, you can do it several times.
step 2 out of 6
Pour water and milk into a saucepan, add diced butter. Heat the mass over medium heat and bring it to homogeneity.
step 3 out of 6
When the contents of the saucepan boil, reduce heat and add all the flour. Whisk the flour into the slurry with quick movements.
step 4 out of 6
The dough should become homogeneous, smooth and stick well from the sides of the pan. Remove the pan from the stove and let the dough cool to room temperature.
step 5 out of 6
Beat the eggs in a separate bowl until smooth, then mix the egg mass into the dough.
step 6 out of 6
The dough turns out to be viscous and homogeneous, when flowing from a spoon, it keeps its shape. You can immediately start forming eclairs.
Bon Appetit!

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