Choux Pastry (Cream Puffs)
Choux pastry is a light and delicate dough, typically used in cooking to make cream puffs with both sweet and savory fillings.
Choux pastry is a versatile and reliable base, perfect for those seeking a balance between lightness and structure. Its simple ingredients - flour, butter, eggs, and water - come together in a blend of textures that requires respect for the proportions and careful handling of the heat. It is a homemade alternative to more complex French recipes, with a flavor that reflects the Italian tradition of carefully prepared food.
Instructions
- 1
To prepare the choux pastry, first pour the water, milk, and sugar into a saucepan.
- 2
At this point, add the flour all at once and mix with a spatula or wooden spoon. Don't be afraid of lumps; mix quickly, then cook the roux until a white coating forms on the bottom of the pot. This will take at least 2-3 minutes.
- 3
Transfer the resulting dough to a bowl and add one egg at a time, always mixing with a spatula to incorporate it. Don't worry if the dough seems separated at first; just keep mixing.
- 4
Only when it is completely absorbed can you add the next egg. Once all the eggs are incorporated, you should have a smooth and consistent dough.
- 5
Once you have filled the tray, use a slightly dampened spoon to flatten the surface of the balls slightly, smoothing the tops of the cream puffs. Then, whisk the egg yolk in a small bowl with a little water.
- 6
Use this to brush the surface of the cream puffs; this will help to create an even color. Bake in a preheated static oven at 220° for about 15 minutes, until golden brown. Avoid opening the oven during this time. After this time, finish baking at 180° for another 15-20 minutes, simulating an open valve by wedging a ball of aluminum foil between the door and the oven frame. If you prefer to bake the cream puffs in convection mode, preheat the oven to 220°; once hot, lower the temperature to 180° and bake the cream puffs: bake for about 20-25 minutes. Remove the cream puffs from the oven and let them cool before using.
- 7
Una volta che avrete riempito la teglia, con un cucchiaio leggermente bagnato schiacciate leggermente la superficie delle palline in modo da smorzare la punta dei bignè. Poi sbattete il tuorlo in una ciotolina con un pò d'acqua
- 8
e utilizzatelo per spennellare la superficie dei bignè; questo permetterà di ottenere una colorazione uniforme. Cuocete in forno statico preriscaldato a 220° per circa 15 minuti, fino a che non saranno ben dorati. Evitate di aprire il forno in questa fase. Trascorso questo tempo terminate la cottura a 180° per altri 15-20 minuti, simulando la valvola aperta incastrando una pallina di carta argentata tra lo sportello e la struttura del forno. Se preferite cuocere i bignè in modalità ventilata sarà necessario scaldare il forno a 220°; una volta caldo, abbassate la temperatura a 180° e infornate i bignè: cuocete per circa 20-25 minuti. Sfornate i bignè e lasciateli raffreddare prima di utilizzarli.
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
Let the delicacy of the butter and the freshness of the eggs combine in each cream puff, creating a balance that only an expert hand can make perfect - enjoy them as they deserve, slowly and gratefully.
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