This mass is a typical French preparation and is used as a basis for a multitude of cakes, buns and other pastry products. It can be consumed cold or filled with any sauce, and can be both sweet and salty. On this occasion we are going to teach you how to make choux paste to prepare your own sweets easily and quickly. Do not miss the step by step that in recipes we teach you and put down to work!
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Baked choux paste ingredients: |
| 250 milliliters of water 150 grams of wheat flour 100 grams of butter 2 grams of fine salt 4 Egg units |
| Additional characteristics: medium cost, boiled, traditional recipe of France |
Baked choux paste ingredients:
1. The first step to perform the Choux mass is to prealist all the ingredients of the recipe. In general, this paste is usually used for the elaboration of Proferols but, as I comment, you can use it for the preparation of other sweets and even salty.
2. In a Honda pot adds water and butter.
3. Add the pinch of salt and carry these ingredients over medium heat to start preparing the choux paste.
4. When the butter has melted and the water begins to boil incorporates the flour of a blow and begins to mix very well with a silicone and heat resistant spatula.
5. You must leave the choux dough in the fire until it dries and detaches from the edges of the OLL, as observed in the photograph. Remove from heat and let the dough cool for profiteols.
6. Place the eggs in a bowl to be able to add them to the choux paste easily.
7. Add the eggs one by one, so that until the first egg is not fully integrated, you do not incorporate the second.
8. The ideal is that the choux paste has a consistency neither liquid nor compact, thick to be able to work with pastry bag but not too much.
9. Enter the dough into a pastry bag to be able to work it and create the profiteols, or the dessert you want.
10. Form small balls as seen in the photograph. Profiteroles must be the size of a medium ball, in this case I have a special baking silicone mat but if you do not have this grease the oven tray before adding the dough on it. Bake the choux paste at 200 ºC for approximately 20 minutes.
11. The secret of this dough is not to open the oven to rise, if the choux paste is opened, it will spoil.
12. Remove the profiteols from the oven once they are cold. If you are not going to use them all, the most advisable thing is that you cover them with film paper so that it does not between air and avoid, thus get rigid.
13. Serve the profiteols filling with any sweet or salty filling. In this case I added sweet milk, but you can use natamontada, chocolate, custard, or what you like. Enjoy!
