Choux pastry for eclairs, you can cook in different ways - in water, in milk, or in a mixture of both. Adding milk makes the dough softer, so experienced confectioners advise preparing it in a 50/50 mixture. Ready-made profiteroles and eclairs from such a dough are softer, tender and melt in your mouth.
It is this custard dough on a mixture of milk and water that we will cook today. Recipe as always step by step photos.
Products:
- 100 g butter
- 150 g flour
- 100 ml milk
- 100 ml water
- 4-5 eggs
Recipe for custard dough for eclairs and profiteroles with a photo.
Pour milk and water into a deep cup
Put butter in it
Add salt and put on fire
Prepare the flour in a separate cup, since the entire volume of flour must be poured out at once.
As soon as the water-milk-oil mixture boils, pour out the entire volume of flour and quickly mix with a spoon or wooden spatula. Flour must be poured out in one fell swoop. Stir quickly so that it is all brewed.
We do all this right on the fire.
We reduce the fire and brew the dough for another 2-3 minutes, stirring constantly.
Then we remove the cup with the dough from the fire and cool a little, but not much.
How does it cool down to such a temperature that it will not burn your fingers (put your finger in the dough, if it is hot, then wait a little longer).
We take a mixer and start to drive eggs one at a time.
In principle, 3 eggs can be broken at once and mixed with a mixer, but we drive the rest one at a time and monitor the consistency.
The correct custard dough should not be too thick or liquid should flow from a spoon with a wide ribbon or, as they say, a “triangle”
It is more like a very thick cream.
It took me 4 whole eggs and 0.7 of the fifth. I broke the fifth egg into a mug and beat with a fork until smooth, poured 1 teaspoon into the dough, beat and looked at the consistency. Chicken eggs, although they are of the 1st category, however, they are all different in size, so I needed part of the fifth egg for the test.
If you don't have a pastry bag, just spoon the profiteroles and eclairs onto baking paper or onto a special silicone mat.
For profiteroles, 1 teaspoon of dough is enough
For eclairs - 2 teaspoons.
If there is a bag, then take a nozzle with cloves and plant with it
During the baking process, the dough swells and ready-made profiteroles and eclairs increase in volume by 3 times, which is why they need to be planted at a distance of 2-3 cm from each other
How to bake eclairs and profiteroles from choux pastry:
A baking sheet with eclairs or profiteroles should only be placed in a heated oven up to 190-200 degrees.
We bake at this temperature for 10 minutes and reduce the heat to 150 degrees and bake for another 20 minutes to dry them.
Do not open the oven door during baking! Especially the first 20 minutes. Otherwise, the dough will settle, and you will get flat products like the sole.
If your oven bakes unevenly and the bottom of the cake is burning, put a metal cup of water in as soon as you turn on the oven.
In a gas oven, it is often impossible to set the temperature, but you can only see the indicators.
I put the eclairs in a preheated oven at maximum heat for 15 minutes, and then immediately reduce the flame to a minimum and bake for another 15-20 minutes.
Baking with a cup of water, from experience, eclairs baked in humid hot air turn out to be more tender. You can simply spray the bottom of your oven with water from a spray bottle as soon as you place the baking sheet in the oven.
You can do otherwise. Bake at maximum temperature until “blush” appears and immediately turn off the oven, leave to cool. The residual heat is enough to bake (dry) the eclairs from the inside.
Choose how to bake eclairs from choux pastry to your taste.
As soon as you bake eclairs or profiteroles for the first time, you will understand by experience which method of baking you like best, and perhaps invent your own, adjusting to your oven.
Profiteroles are hollow inside, and ruddy on the outside, do not settle and keep their shape well both warm and hot. This cavity is filled different fillings, snacks and creams
That's all. Now you have step by step photo recipe custard dough for eclairs, profiteroles and cakes.
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Eclair from the French “lightning”, “flash”, perhaps due to the fact that it can be eaten at lightning speed and enjoy a bright flash of the most delicate taste ... Napoleon I, George IV and Alexander I created the custard cake covered with icing so popular and now.
French confectioners believe that ideal eclairs should be even and uniform, 14 cm long. They are usually filled with custard: vanilla, chocolate or coffee. Each country has its own name: in Spain “pepito”, in Argentina Palo de Jacobo “Jacob's staff”, in the USA long John - “long Johns”, in Germany kaffeestange “coffee bar”, liebesknochen “love bone” or Hasenphote " hare paw".
Pastry from choux pastry turns out to be tender and with air pores inside, placing it in the oven we observe a real transformation - it rises before our eyes and acquires a pleasant blush! A step-by-step recipe with a photo will help you create a culinary masterpiece.
Ingredients:
- Butter - 70 grams
- flour premium- 170 grams
- chilled water - 300 ml
- eggs - 4 pieces
- sugar - 1 pinch
- salt - to taste.
Cooking:
1. Mix water and butter cut into pieces. Add a pinch of salt and sugar. It is better to use dishes with a thick bottom (ladle, pan). We dissolve the workpiece on the stove until the oil is completely dissolved.
2. Sift the flour and add it to the oil mixture, at this time it is necessary to stir thoroughly until a lump of dough forms, then turn off the tile.
3. Leave on the stove for 2-3 minutes. During this time, the gluten of the flour will be brewed more thoroughly. Then transfer to a bowl and let cool for 20 minutes. Add the eggs to the cooled mixture.
4. Mix, then evaluate the consistency of the dough. We collect it in a spoon and watch how it falls into a bowl, the dough should fall off in a thick stream. It is this consistency that is the key to airy eclairs!
5. Custard mass is ready! Squeeze it out with a pastry bag or spread it with a spoon. Next, follow the chosen recipe and bake.
Classic cooking recipe
You will get 32 most delicate eclairs using this recipe!
Dough Ingredients:
- Milk 125 ml
- water 125 ml
- flour 160 gr. (1 glass)
- butter 100 gr.
- a pinch of salt
- a pinch of sugar
- eggs 4-5 pieces.
For cream:
- Milk - 500 ml
- sugar - 160 grams
- three yolks
- corn starch 45 gr. or 75 gr. flour.
- fat cream - 150 grams or butter 50 grams.
- vanillin - 1 pod or or 1.5 sachets of vanillin (3 g).
Cooking:
1. Pour water with milk into a saucepan, add butter, a pinch of sugar and salt.
2. Put the saucepan on medium heat and, stirring constantly, bring to a boil. The oil should dissolve. We remove from the stove.
3. Add pre-sifted flour. Knead the dough, it should become homogeneous and form a lump.
4. We put on the stove with a temperature slightly below average. Constantly stir the bulk for 2-3 minutes, it should dry. We remove from the fire.
5. We shift the workpiece into a bowl, after 5 minutes it will cool down and you can add eggs.
6. With a spatula or a mixer with a paddle or paddle nozzle, mix the workpiece. Add eggs one at a time while kneading (the number of eggs depends on their size). The dough piece should be slowly flowing down from the spatula.
7. We take a pastry bag with a round nozzle, ranging in size from 10 to 15 mm. Fill with custard dough.
8. Prepare paper for baking. At an angle of 45 ° with the same force, we squeeze out pieces of dough 12-14 cm long.
9. Wet the fork in the egg and make grooves, as shown in the photo.
10. Bake in the oven preheated to 180℃ for about 30 minutes. The eclairs should be golden brown. Take the pastry out of the oven and let it cool completely.
1. To prepare the cream, pour milk into a saucepan, add vanillin. Mix the yolks in a bowl. We divide the sugar into two halves, add one to the milk, the second to the yolks.
2. Put the saucepan with milk on medium heat and bring to a boil. Add starch to eggs with sugar and mix.
3. Slowly pour the milk into the eggs, constantly whisking until the sugar is completely dissolved. Pour the mixture into the saucepan and return to medium heat.
4. Constantly stirring, bring the cream to a thickening. We take it off the fire. If you are using butter, add it now.
5. Now you need to cool the cream by covering it with cling film. We put it in the refrigerator for a couple of hours or overnight.
6. Whip the iced heavy cream and add the chilled cream. Mix until a homogeneous consistency. If you did not use cream, then after mixing, you can fill the eclairs with cream.
7. Put the cream in a pastry bag, use a narrow and long nozzle. We start the cooled eclairs with cream, making 2 holes in the baking.
8. Before serving, you can cover the custard with powdered sugar, icing or fudge. Classic eclairs are ready. Bon Appetit!
Choux pastry according to GOST
There are many various recipes custard pastries, but if you decide to remember the taste of childhood, then this recipe is for you. The most important thing in it is to follow the exact proportions, and enjoy the most delicate taste you are guaranteed!
Ingredients:
- Flour - 200 gr.
- butter 100 gr.
- water - 180 gr. (Water is measured in grams!)
- eggs - 300 gr.
- salt to taste.
Cooking:
1. Mix oil, salt and water in a heavy bottomed saucepan. We put on medium fire. Stir until the oil is completely dissolved.
2. Pour the sifted flour into boiling oil, stir with a whisk. The flour must boil. We remove from the fire.
3. Transfer the dough to a bowl and let cool to 60℃
4. Take the next bowl and break the eggs into it. Eggs can be taken 1 category in the amount of 6 pieces. We beat them.
5. Add the egg mixture to the main mass in parts. Mix thoroughly.
6. Fill the dough blank into a pastry bag or syringe.
7. Line the parchment on a baking sheet. We squeeze out the resulting mass with the same force, equal segments of 14 cm.
8. In a preheated oven to 210℃, place a baking sheet for 10 minutes, then lower the temperature to 180℃ and continue baking for another 25 minutes until done.
9. Cool the eclairs, fill with cream, and sprinkle with powder on top.
Childhood cake is ready! Bon Appetit!
Dough for eclairs with filling
Eclair ate this morning -
And the weekday is no longer gray.
That kind of mood,
It's like a resurrection.
Children's poem by Lydia Slutskaya!
A great many recipes for custard pastries can be found in cookbooks and on the Internet. Taste air test eclairs melting in your mouth will be remembered for a long time. But not only properly prepared dough is the key to success ... Definitely, the filling is no less important! Today we will tell you how to cook eclairs with custard.
Dough Ingredients:
- Butter - 100 gr.
- water or milk - 240 gr.
- sifted flour - 150 gr.
- eggs of the 1st category - 4 pcs.
- sugar - 1 teaspoon
- a pinch of salt.
For cream:
- Milk - 400 ml.
- sifted flour - 1.5 tablespoons
- Starch - 1.5 tbsp. spoons
- Sugar - 80 gr.
- Egg yolk - 2 pcs.
- A pinch of vanilla.
Cooking:
1. Pour milk or water into a saucepan with a thick bottom. Put the saucepan on medium heat. Add oil and salt to it.
2. Stir until the butter is completely dissolved, then add the sifted flour. At the same time, stir the mixture continuously. We remove the pan from the stove and wait for the mass to cool.
3. Add eggs, while whisking the dough.
4. Place the finished mass in a pastry bag (or a regular bag, after cutting off one of the corners from the bottom) and squeeze it out
on a baking sheet covered with baking paper, strips of dough 12-14 cm long at a distance of about 5 cm from each other.
5. In a preheated oven to 220 ° C, put a baking sheet for 10 minutes, then lower the temperature to 190 ° C. And bake for 20-25 minutes until the eclairs are browned.
6. To prepare vanilla cream, we need: stir the egg yolks with sugar and vanilla. Pour flour, sugar, starch. Stir and melt the mixture over medium heat until smooth. Cool the cream.
7. Fill the pastry bag with cream. Carefully cut the eclairs and pour into them custard. Top eclairs can be covered with chocolate or any other icing to hide cuts.
Bon Appetit!
Recipe with margarine
Eclairs by many favorite treat. Using a simple margarine recipe, you will please yourself and your loved ones not with a store-bought, but with freshly baked, fragrant custard pastries!
We will need:
- Water - 200 ml
- flour 1 - a glass
- margarine - 100 gr.
- eggs - 4 pcs.
- sugar and salt - ½ tsp each
Cooking:
1. In a small saucepan, preferably with a thick bottom, pour water, add sugar and salt. Bring to a boil over medium heat.
2. Add margarine to boiling water, stirring, wait for complete dissolution.
3. Then carefully pour flour into the mixture and cook for 1-2 minutes, stirring thoroughly. The dough should start to pull away from the bottom and sides of the pan.
4. Remove the dishes from the stove and let the dough cool. Then add the eggs one at a time and mix everything after each egg. The dough should be neither thick nor runny.
5. We place the finished mass in a pastry bag, you can use an asterisk nozzle.
6. We cover the baking sheet with baking paper. We squeeze pieces of dough 12-14 cm long, at a distance of 5 cm from each other.
7. Bake in an oven preheated to 210℃ for 10 minutes, then lower the temperature to 180℃ and continue baking for another 25 minutes. Do not open the oven during baking!
8. Cool the pastries. You can fill eclairs with any cream to your taste!
Good appetite!
Cut the butter into small cubes and place in a saucepan along with salt and sugar. Pour in water, put on fire, melt the butter and bring to a boil.
Constantly stirring with a whisk, pour all the flour into the saucepan at once. Continue to knead vigorously until the dough begins to pull away from the walls of the saucepan and comes together. Transfer it to a bowl, cover with a towel and cool to a temperature of 30–35 ° C.
Crack the eggs into a bowl and beat lightly. Start beating the dough with an electric mixer at medium speed or food processor. Add eggs to the dough 1 tbsp. l., without stopping beating until the dough becomes smooth and uniform.
Preheat oven to 190°C. Line a baking sheet with baking paper. Transfer the dough to a piping bag fitted with a 10 mm smooth round nozzle for 7 cm cakes or 20 mm for 15 cm cakes. Squeeze out the dough, holding the nozzle close to the baking sheet. At the end, make a sharp movement in the opposite direction to tear off the dough. If you get a sharp tip, smooth it with a finger moistened with water.
Place the tray in the oven and bake for 5 minutes. Then open the oven door 1 cm (to release steam) and cook for another 30 minutes. Eclairs should increase in volume and become golden.
Cut the finished eclairs along the middle. Cool down. Stuff the eclairs with cream and pour over the icing.
Rub the yolks with 3 tbsp. l. milk and starch. Pour the rest of the milk into a saucepan, add sugar and vanilla seeds and bring to a boil. Pour 1/2 cup of boiling milk into the yolks in a thin stream, whisking constantly. Then pour the yolk cream into a saucepan with boiling milk, stirring constantly, bring to a boil. Boil 1 min. Cool down.
What are your favorite pastries from childhood? I am sure that the majority will answer: eclairs! Of course, who doesn't like light, crispy pies with gentle cream inside, covered shiny glaze? Yummy, and more!
Eclairs are French pastries that have been widely known throughout the world since the late nineteenth century. They are elongated choux pastry pies with light cream inside.
Ideal eclairs should be smooth, even and uniform, 10 to 14 cm long.
Many do not dare to cook them at home, but prefer to buy ready-made in the store. It seems that such a delicious dessert and the recipe should be complex, multi-stage, with a long list of ingredients. In reality, however, it turns out to be just the opposite.
The ingredients are very affordable, which can be found in any refrigerator, and the cooking method is quite simple if you follow the instructions clearly. Believe in yourself and be sure to try to cook. I think that the result will exceed all your expectations!
The main rules for preparing dough for eclairs
Proper eclairs are made only from choux pastry. What is it really? The basic principle is that a mixture of flour with butter and water is “brewed” and then, after cooling slightly, the eggs are added. The result is a sticky, thick dough that does not spread, so to speak, keeps its shape.
The increase in dough volume occurs due to the formation of steam inside the eclairs during baking at high temperatures.
Proper cakes do not tear, because they are made only from dense, durable dough.
Classic recipe
Ingredients:
- water - 250 ml;
- butter - 100 g;
- flour - 200 g;
- eggs - 4 pieces;
- salt.
Cooking time: 70 min.
Calories per 100 grams: 204 kcal.
Recipe for choux pastry for eclairs step by step:
Choux pastry for eclairs: a recipe according to GOST step by step
The recipe is for 20 cakes. Please note that water for cooking must be measured in grams, and not, as usual, in milliliters.
Ingredients:
- wheat flour - 200 g;
- large chicken eggs- 5 pieces. (or 6 pieces of medium size);
- butter - 100 g;
- pure water - 180 g;
- table salt - a pinch.
Cooking time: 1 hour 10 min.
Calories per 100 grams: 210 kcal.
How to cook:
- In a saucepan, bring to a boil a mixture of chopped butter, water and salt;
- Sift the flour carefully. It is desirable a couple of times so that the pastries turn out to be airy and lush;
- Pour the flour into the pan and mix thoroughly with a spoon or culinary spatula;
- The dough will begin to brew and stick together in one lump. Let it brew well, continuing to stir quickly right on the burner;
- Transfer to a bowl and let cool;
- Beat eggs in a separate bowl;
- Add them gradually to the dough, gently kneading it with a spatula or using a mixer;
- Line a baking sheet with cooking paper;
- Using a culinary bag or a regular plastic bag, squeeze the dough onto a baking sheet in the form of sticks about 12 cm long and 18 mm in diameter (it can also be in the form of circles, then you will get round eclairs-balls);
- Bake in a preheated oven, first 10 minutes at 220°C, then another 25 minutes at 180°C;
- Prepare your favorite cream and fondant, fill and decorate eclairs according to your own preferences.
How to cook lean custard dough for eclairs
If you adhere to a vegetarian diet and exclude animal fats from your diet, then this is not a reason to deny yourself such wonderful and delicious desserts like eclairs.
The following recipe is just for you: it does not contain eggs, milk and butter!
Ingredients:
- 2 stack flour;
- 2 table. tablespoons of vegetable oil;
- 1 stack boiling water;
- salt.
Cooking time: 65 minutes.
Calories per 100 grams: 198 kcal.
How to cook:
- Mix flour with salt, fold it into a slide and make a recess in the middle;
- Pour boiling water and vegetable oil into the center of the deepening;
- Mix the dough slightly and leave to cool until warm;
- Now you can knead it with your hands until a homogeneous consistency, it will take about 10 minutes;
- Let the dough rest for 25 minutes;
- Knead lightly again for a couple of minutes;
- Everything, lean dough ready for eclairs, you can sculpt cakes from it and bake them as usual.
How to make choux pastry for eclairs with milk and dry yeast
Choux pastry does not tolerate experiments with the composition and preparation steps. However, you can try to cook another version of it, time-tested. Here the water will be replaced by milk and dry yeast, and the result is almost better.
Keep in mind when you start directly baking that milk gives products a darker color.
Therefore, make sure that the ruddy color of the eclairs does not confuse you, and they are well baked.
Ingredients:
- 200 g of premium flour;
- 200 g cow's milk;
- 4 medium chicken eggs;
- 70 g plums. oils;
- 10 g dry yeast;
- 20 ml of water;
- salt and sugar - a pinch each.
Cooking time: 2 hours.
Calories per 100 grams: 285 kcal.
How to cook:
- Boil the milk and pour the sifted flour into it;
- Beat the resulting mixture with a mixer until a homogeneous consistency;
- Melt butter;
- Dissolve dry yeast in warm water and mix it with sugar, add to the custard mass;
- Beat the eggs thoroughly until a dense foam forms;
- Eggs should be poured in a little bit to the main dough, constantly stirring;
- Salt, add oil and mix again until a viscous state of fatty sour cream;
- It is better to let the dough rise for one hour, then form sticks out of it and bake for 30 minutes in hot oven at 200°C.
How to form and what to bake eclairs from choux pastry
Eclairs are easiest to shape using a pastry bag. You can use a variety of nozzles, especially beautiful eclairs are obtained using nozzles "round" or "open star", with a diameter of 10-12 mm.
There is a little trick on how to quickly fill such a bag: you need to put it in a tall glass, and straighten the edges. Then the dough will fill it evenly, without voids, and you will not stain anything.
If you don't have a pastry bag yet, you can use a regular plastic bag by cutting off one of the corners of the desired diameter. This method is less convenient, but economical.
Eclairs are deposited on a baking sheet covered with cooking paper in a checkerboard pattern, obliquely, diagonally. The preferred length is 10-14 cm. Try to leave a sufficient distance between them, at least 3 cm, because they will increase in size during baking.
To make the eclairs the same size, you can make some kind of marks on the baking sheet for your convenience using a ruler and flour.
The best fillings for custard cakes: recipes
There is a great variety of fillings and creams for filling eclairs. The most common options are vanilla, coffee and chocolate, the most unusual ones are caramel, pistachio, coconut. But everyone has the right to choose their favorite, especially since there is where to turn around!
Eclairs are filled with cream using a pastry syringe.
If you don’t have one, you can simply cut the cake carefully from the edge and put the filling in with a spoon.
Classic custard
Ingredients:
- 400 ml of milk;
- 150 g plums. oils;
- 2 table. l. Sahara;
- 1 ½ table. l. flour;
- 2 whole eggs and 1 yolk;
- 1 table. l. powdered sugar.
Cooking time: 40 min.
Calories per 100 grams: 215 kcal.
How to cook:
- Add sugar to milk and bring to a boil. Check that the sugar is completely dissolved;
- Allow the resulting mixture to cool slightly;
- Mix the flour with all the eggs and powdered sugar, add to the sugar-milk mixture;
- Put on fire and stir;
- Cook until the cream thickens. Make sure that it does not boil at the same time;
- Cool, add soft butter and beat with a mixer into a fluffy mass;
- You can play with the flavors of the cream by adding vanillin, vanilla essence, citrus zest or cocoa powder if desired.
Ingredients:
- 200 g of cottage cheese;
- 1 stack granulated sugar;
- 200 ml cream;
- 1 sachet of vanilla sugar.
Cooking time: 20 min.
Calories per 100 grams: 112 kcal.
How to cook:
- Mix low-fat cottage cheese with granulated sugar by hand with a fork or spoon, and then beat with a mixer or blender;
- Pour in vanilla sugar and pour in the cream, beat thoroughly again;
- Gentle and air cream ready. Very simple and fast!
How to make chocolate frosting
Glaze is applied to eclairs , while it is still warm. It is convenient to spread it with a culinary brush. There is another way: gently prick the bottom of the cake with a fork and dip its top into the liquid glaze.
By adding butter, the glaze according to this recipe becomes smooth and shiny after hardening.
Top glaze can be sprinkled with nuts, confectionery powder, pour caramel, decorate fresh berries or fruits, mint leaves, chocolate figurines.
Ingredients:
- 4 table. spoons of milk;
- 100 g butter;
- 4 table. spoons of cocoa;
- 150 g sugar.
Cooking time: 20 min.
Calories per 100 grams: 442 kcal.
Recipe step by step:
- Mix milk with sugar and cocoa powder in a suitable container;
- Put on fire;
- When sugar dissolves, add butter;
- Cook until thickened, stirring constantly and making sure that the glaze does not burn.
And the main advice: cook with love and in a good mood, then you will definitely get an elegant delicious dessert at the level of the famous French pastry shops!
Another recipe for custard dough is very clearly shown in the following video.
I think this type of test is the most magical. What's happening with confectionery out of it in the oven can only be called magic. They increase in size, become voluminous, airy and weightless like clouds. All these eclairs, profiteroles, rings and shu cakes - all this is choux pastry. Some people find it difficult for some reason. It's not like that at all. Just look at the detailed step by step recipe with a photo of how it is made, try to cook it yourself at least once and you will love it and be sure to try all possible pastries from it.
Choux pastry step by step
The dough is called custard because the flour is poured into a hot mixture of water with butter, i.e. brewed. This should be done quickly, vigorously stirring the mass with a spatula. This is probably the most "difficult" moment. Then everything will be quite simple. However, let's go in order.
Ingredients:
- water - 300 ml;
- butter - 70g;
- wheat flour - 170g;
- eggs - 3-4pcs;
- salt - a pinch;
- sugar - a pinch.
How to cook choux pastry for eclairs - a step by step recipe with a photo
So, everything is ready! You can bake by squeezing the dough out of a pastry bag or spreading it with a spoon, as it is written in the recipe for baking from it.
Choux pastry for eclairs according to GOST
The process is identical to the previous one, but I will still show the photo step by step. I do not like to be categorical, but this recipe is the best. The consistency of the dough is perfect, and this is very important. You may be surprised that in the list of products I will indicate eggs not in pieces, as usual, but in grams. And this is the most important part of the recipe. Even if an absolute novice in cooking takes up the preparation of custard dough and does everything strictly according to the GOST recipe, weighs the eggs, success is assured to him.
Ingredients for 20 eclairs:
- water - 180 ml;
- butter - 100g;
- flour - 200g;
- eggs - 300g;
- salt - a pinch.
We prepare choux pastry for eclairs according to GOST in steps
The cooking process itself is very similar to the previous one, you can simply track it from the photos below.
The only exception is the precisely verified amount of ingredients. Especially the eggs. What is 300 grams? These are 5 pieces of large eggs. How to check? The weight of one egg is often indicated on the packaging. Usually it is 65-75 grams. It's in the shell. Without it, an egg weighs an average of about 60 grams. Ideally, of course, it’s better to take a culinary scale, place a bowl on it, minus its weight, first break 4 eggs into it, see how many grams it turned out, determine the weight of one and decide whether the fifth one needs to be whole or take only the yolk from it. That's the whole secret.
Now another photo of the finished test.
What can be baked from custard dough
So, print out a recipe and step-by-step photos of choux pastry for eclairs and more, experiment, bake, delight yourself and your family.
