Many people ask me for the perfect choux paste (or choux dough) to make profiteols that do not deflate when they leave the oven, that the filling does not deform the profitol, which serve both for sweet and savory fillings and that their shape Be pretty. So here, next to recipes, I bring you an infallible recipe to make the paste/bomb/eclairs paste or more commonly known as Profiteroles. Now you no longer have an excuse to elaborate the perfect, very rich Profiteroles, that they have nothing to do with the bought, and that surely when you do them you will never buy them again. Here, all the keys!
| 🚻 8 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make perfect choux paste for profiteols/pumps/lions: |
| 75 milliliters of milk 75 milliliters of water 75 milliliters of butter 1 pinch of salt 1 teaspoon of sugar 100 grams of flour 3 eggs |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make perfect choux paste for profiteols/pumps/lions:
1. Put the milk, the water, the pinch of salt, the sugar and the butter cut into pieces. Take the boiling to the fire to start making our Choux paste for Proferols.
Trick: Choux paste does not have yeast.
2. Remove the preparation of the fire and add the flour. Remove with a wooden spoon and put back to the fire. For me it is important to sift the flour previously and have it prepared for the time to add it at once.
TRUCK: When sifting, we guarantee that we are not remains of lumps and the choux dough is not very liquid but very smooth and thick.
3. Turn the dough with the wooden spoon and we will see how we are immediately taken off from the walls. It is time to turn off the heat and remove it.
4. Beat an egg and add to the paste of the lions. Incorporate well. Go adding the rest of the eggs one by one and in the same way, until you get a smooth and bright dough. We already have our mass for perfect profiteols.
5. Preheat the oven at 190 ºC. Put the dough of Profiteroles in a pastry bag with a star -shaped nozzle. Line a tray with baking paper. With the straight pastry bag, deposit small pondoncitos separate from each other, because in the oven they usually grow a little. Bake the pasta of the lionas with heat up and down to 190 ºC for 20 minutes or until golden brown.
Trick: It is very important not to open the oven door while baking, although we can open it shortly before they are baked to check the degree of gold of these perfect profiteols.
6. Once baked, remove from the tray and let cool in a rack to release moisture also from the bottom and dry uniformly. And we have already ready our utterols to fill out what you want or eat them simply, wet in chocolate or with our coffee with milk. You can keep the cooking or raw choux paste. The cooked profiteols can save them in a hermetic container at a maximum of 2 weeks. You can also freeze the raw or cooked choux paste for about 4 months. If you liked my perfect choux paste recipe, I invite you to visit my blog target = _BLANK REL = NOFOLLOWCAKES FOR YOU.
