Choux pastry - 20 cooking recipes

The peculiarity of choux pastry is that during baking, voids and cavities are created in it, ideal for filling with various fillings. Although the choux pastry recipe can be used not only for baked dishes, but also for those that need to be boiled or fried - dumplings and pancakes. To get this, flour is mixed with boiling or warm water and either then steamed for some time, or brought to the desired condition in a water bath. The flour seems to be boiling.

It is worth keeping in mind that preparing choux pastry does not require adding sugar or salt - it is completely unleavened. By the way, one of the most delicious baked goods in Russia, Borodino bread, is made from just such dough. The only products (if this is a classic choux pastry recipe) are flour, water, margarine and eggs. In some cases, it is permissible to add a little salt. But there are many cooking methods, and they are all different.

Please note that unleavened dough does not interfere with enjoying the taste of the filling. More often than not, it even helps to appreciate all its beauty without distracting attention from what’s inside. It’s enough to remember everyone’s favorite eclairs and profiteroles. Plus, the dough contains fewer calories without sugar, which is especially true for light vegetable snacks. For them, fresh vegetables, salads, and pickles are added to empty cakes and mixed in different proportions. They are made small, bite-sized, which makes them a suitable appetizer for buffets.

So how to prepare choux pastry? To do this, boil water and dissolve margarine in it. Add flour in portions and stir in a water bath. The mass changes color to yellowish. If there is more oil than flour, the result is a light dough, the baked goods on which have thin walls that fall inward. If there is more flour, the walls will be thick and will hold their shape.

Find the choux pastry recipe that suits you step by step in this section and start cooking.