How to prepare choux pastry recipe. How to make choux pastry

What are your favorite childhood cakes? I am sure that the majority will answer: eclairs! Of course, who doesn't like light, crispy cakes with a delicate cream inside, covered with shiny icing? Yummy, and that’s all!

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, with a length of 10 to 14 cm.

Many people do not dare to cook them at home, but prefer to buy ready-made ones in the store. It seems that such a delicious dessert must have a complex, multi-step recipe with a long list of ingredients. But in reality it turns out to be just the opposite.

The ingredients are very affordable and can be found in any refrigerator, and the preparation method is quite simple if you strictly follow the instructions. Believe in yourself and be sure to try cooking. I think the result will exceed all your expectations!

Basic 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, 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, holds 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, strong dough.

Classic recipe

Ingredients:

• water - 250 ml;
• butter - 100 g;
• flour - 200 g;
• eggs – 4 pieces;
• salt.

Cooking time: 70 min.

Calorie content per 100 grams: 204 kcal.

Choux pastry recipe for eclairs step by step:

Choux pastry for eclairs: recipe according to GOST step by step

The recipe is designed to make 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 pcs. (or 6 pieces of medium size);
• butter – 100 g;
• pure water – 180 g;
• table salt - a pinch.

Cooking time: 1 hour. 10 min.

Calorie content per 100 grams: 210 kcal.

How to cook:

1. In a saucepan, bring a mixture of diced butter, water and salt to a boil;
2. Sift the flour thoroughly. It is advisable to do it a couple of times so that the baked goods are airy and fluffy;
3. Pour the flour into the pan and mix thoroughly with a spoon or spatula;
4. The dough will begin to brew and stick together into one lump. Let it brew thoroughly, continuing to stir quickly right on the burner;
5. Transfer to a bowl and let cool;
6. Beat eggs in a separate container;
7. Add them gradually to the dough, gently kneading it with a spatula or using a mixer;
8. Line a baking tray with baking paper;
9. Using a cooking 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 (you can also in the form of circles, then you will get round eclair balls);
10. Bake in a preheated oven first for 10 minutes at 220°C, then another 25 minutes at 180°C;
11. Prepare your favorite cream and fudge, fill and decorate the eclairs according to your own preferences.

How to prepare lean choux pastry 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 tasty desserts as eclairs.

The following recipe is just for you: it does not contain eggs, milk or butter!

Ingredients:

• 2 stacks flour;
• 2 table. spoons of vegetable oil;
• 1 stack boiling water;
• salt.

Cooking time: 65 minutes.

Calorie content per 100 grams: 198 kcal.

How to cook:

1. Mix the flour with salt, fold it into a mound and make a depression in the middle;
2. Pour boiling water and vegetable oil into the center of the well;
3. Stir the dough slightly and leave to cool until warm;
4. Now you can knead it with your hands until it has a homogeneous consistency, this will take about 10 minutes;
5. Let the dough rest for 25 minutes;
6. Knead lightly again for a couple of minutes;
7. That's it, the lean dough for eclairs is ready, you can make 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 stages of preparation. However, you can try to prepare another time-tested variety of it. Here the water is replaced with milk and dry yeast, and the result is almost better.

Keep in mind when you start baking that milk gives the products a darker color.

Therefore, make sure that the rosy color of the eclairs does not confuse you, and that 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 water;
• salt and sugar - a pinch each.

Cooking time: 2 hours.

Calorie content per 100 grams: 285 kcal.

How to cook:

1. Boil the milk and pour it over the sifted flour;
2. Beat the resulting mixture with a mixer until smooth;
3. Melt butter;
4. Dissolve dry yeast in warm water and mix it with sugar, add to the custard mixture;
5. Beat the eggs thoroughly until a thick foam forms;
6. The eggs should be poured a little at a time into the main dough, stirring constantly;
7. Add salt, add oil and mix again until a viscous state of fatty sour cream;
8. It is better to let the dough rise for one hour, then shape it into sticks and bake for 30 minutes in a hot oven at 200°C.

How to form and what to bake eclairs from choux pastry

The easiest way to form eclairs is to use a piping bag. You can use a variety of attachments, especially beautiful eclairs are obtained using “round” or “open star” attachments with a diameter of 10-12 mm.

There is a little trick to quickly fill such a bag: you need to place it in a tall glass and straighten the edges. Then the dough will fill it evenly, without voids, and you won’t stain anything.

If you don’t have a cooking bag yet, then you can use a regular plastic bag, cutting off one of its corners to the desired diameter. This method is less convenient, but economical.

Eclairs are placed on a baking sheet covered with cooking paper in a checkerboard pattern, obliquely, diagonally. The preferred length is 10-14 cm. Try to leave enough distance between them, at least 3 cm, because they will increase in size during baking.

To ensure that the eclairs are the same size, you can make some kind of marks on the baking sheet for your convenience using a ruler and flour.

The best filling options for custard cakes: recipes

There are a great variety of fillings and creams for filling eclairs. The most common options are vanilla, coffee and chocolate, the most unusual are caramel, pistachio, coconut. But everyone has the right to choose their favorite, especially since there is plenty to do here!

Eclairs are filled with cream using a pastry syringe.

If you don’t have one, you can simply carefully cut the cake from the edge and spoon in the filling.

Classic custard

Ingredients:

• 400 ml 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.

Calorie content per 100 grams: 215 kcal.

How to cook:

1. Add sugar to milk, bring to a boil. Check that the granulated sugar is completely dissolved;
2. Let the resulting mixture cool slightly;
3. Mix the flour with all the eggs and powdered sugar, add to the sugar-milk mixture;
4. Put on fire and stir;
5. Cook until the cream thickens. Make sure that it does not boil;
6. Cool, add soft butter and beat with a mixer into a fluffy mass;
7. You can play with the shades of flavor of the cream, adding vanillin, vanilla essence, citrus zest or cocoa powder if desired.

Ingredients:

• 200 g cottage cheese;
• 1 stack granulated sugar;
• 200 ml cream;
• 1 packet of vanilla sugar.

Cooking time: 20 min.

Calorie content per 100 grams: 112 kcal.

How to cook:

1. Mix low-fat cottage cheese with granulated sugar well by hand with a fork or spoon, and then beat with a mixer or blender;
2. Add vanilla sugar and cream, beat thoroughly again;
3. The delicate and airy cream is ready. Very simple and fast!

How to make chocolate glaze

Glaze applied to eclairs , while it's still warm. It is convenient to spread it with a pastry brush. There is another way: carefully prick the bottom of the cake with a fork and dip the top into the liquid glaze.

By adding butter, the glaze for this recipe becomes smooth and shiny after hardening.

The top of the glaze can be sprinkled with nuts, confectionery powder, caramel, decorated with fresh berries or fruits, mint leaves, and chocolate figures.

Ingredients:

• 4 table. spoons of milk;
• 100 g butter;
• 4 table. spoons of cocoa;
• 150 g sugar.

Cooking time: 20 min.

Calorie content per 100 grams: 442 kcal.

Recipe step by step:

1. Mix milk with sugar and cocoa powder in a suitable container;
2. Put on fire;
3. When granulated sugar dissolves, add butter;
4. Cook until thickened, stirring constantly and making sure 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 on the level of the famous French confectioneries!

Another choux pastry recipe is very clearly shown in the following video.

Eclairs, profiteroles, choux buns - all this is made from choux pastry. If you use different fillings, you can make a wide variety of desserts and snacks from custard buns.

Whatever you fill these buns with, the end result will be a dish that you can be completely confident in serving it to the table. Everyone will be delighted with the tender, slightly tasty filling.

The main task of the housewife is to properly make and bake buns from choux pastry. But this is not always easy the first time. Since choux pastry is quite capricious, it is necessary to take into account some nuances, which for some reason cookbooks are silent about.

How to make choux pastry

Ingredients

125 g butter

1 glass of water

1 cup flour

A pinch of salt

Step 1

First, you bring water to a boil and completely dissolve the oil in it. And add salt. And then add flour.

Secret 1. You need to pour out the flour all at once and mix very quickly. Then it will not give lumps. After adding flour, the dough will be very dense and thick.

Secret 2. This dough is called choux because it is boiled. You need to cook for 2 minutes over medium heat, stirring constantly. You need to stir quickly so that nothing burns and the whole dough cooks evenly.

Step 2

Adding eggs. They need to be driven in one at a time, stirring constantly until the dough begins to stretch.

Secret 3. Before adding eggs, remove the dough from the heat and cool slightly. Just stir it for a couple of minutes.

Secret 4. Eggs should not come straight from the refrigerator. When you start preparing the dough, you need to take them out and wash them under running warm water. While you are making the dough, they will heat up.

Secret 5. The number of eggs is determined by eye. If the eggs are large, then usually there are 4 eggs per serving. If small, you may need 6 eggs. I usually make 2 portions of dough at once and add 8-9 eggs.

Secret 6. Do not use a mixer. This will make the dough very liquid.

Secret 7. The dough should not be too liquid. As soon as it begins to stretch, immediately stop stirring in the eggs. Even if you think it is still too thick.

Step 3

Grease the baking sheet and spoon out the dough to form buns.

Secret 8. Be sure to preheat the oven to 200 degrees before placing your first batch of buns. The oven must be turned on at the same time as you start preparing the dough.

Secret 9. When spooning out the dough, dip a spoon in water. It will stick well.

Secret 10. Do not make very large buns; they will bake well. A teaspoon is suitable for their formation. Keep in mind that future eclairs will double in size.

Step 4

Bake the buns for 20-30 minutes.

Secret 11. First, the buns are placed in a hot oven, about 200° C. And when they rise and golden, the temperature must be reduced to 150° C and finished baking. The danger is that if you turn down the temperature too early, the buns will fall. And if the temperature is not reduced, they will not bake well. Baking time depends on the size of the buns. But average eclairs bake for about 15 minutes at high temperature and 15 minutes at low.

Secret 12. To determine if the buns are ready, you need to quickly pull one out. If it doesn’t fall off from the cold air, it means it’s ready and can be removed.

Secret 13. The second batch of buns should be placed on a cold baking sheet. So cool it under running water.

Step 5

The buns need to be taken out, cooled and stuffed.

Secret 14. When placing the buns on a platter, try to ensure that each one has access to air. That is, the second layer must be made very rare.

Secret 15. Custard buns can easily become damp and turn into a rag, so you can only cover the dish with buns with paper napkins and leave them in ventilated areas. Do not put the buns in the refrigerator.

Secret 16. To stuff the bun, you need to cut the top. To do this you need a very sharp and thin knife. A small ceramic knife has proven itself well for these purposes.

Fillings for choux buns

You can fill the buns with both sweet cream and savory fillings: caviar, salads, pate, even feta cheese with garlic and herbs.

Curd cream

250 g cottage cheese

250 g heavy cream

150 g brown sugar

Liquid vanilla on the tip of a teaspoon

Step 1. Whip the cream.

Step 2. Add sugar, cottage cheese, vanilla and beat everything again.

Pate

500 g chicken liver

200 g heavy cream

100-150 g butter

1 onion

4 tbsp. vegetable oil

1 tsp salt

Pepper to taste

Step 1. Sort the chicken liver, wash it and trim off the connective tissue.

Step 2. Cut the onion into half rings. Fry until golden brown in 2 tbsp. oils Transfer to a bowl.

Step 3. Pour 2 tbsp into the pan. oil, heat and add liver. Fry until crusty on all sides.

Step 4. Season with pepper, cover with a lid and remove from heat. Cool to room temperature.

Step 5. Grind the liver and onions through a meat grinder. Add the oil and liquid from the pan. Mix.

Step 6. Beat the softened butter with a mixer or blender. Add liver to it.

Step 7 Beat everything and gradually add cream. Then add salt.

Oil cream

300 g butter

1 can of condensed milk

1 tsp vanilla sugar

Step 1. Bring the oil to room temperature. Start beating with a mixer.

Step 2. Gradually add condensed milk to the butter, without stopping whisking everything. Be careful that the cream does not separate. At the end add vanilla sugar.

Advice

The smaller your profiteroles, the more impressive they will appear on the holiday table. But they will take a very long time to bake. That's why I make medium buns, they bake well and don't take much effort: two portions of dough have to be baked in three batches, about 40 minutes each.

Profiteroles, eclairs, and choux buns are made from light, airy, crispy choux pastry. This dough rises in the oven, increasing in volume several times.

Custard products become airy due to the large amount of water in the dough. When steam forms inside the dough, it rises high. A large cavity appears inside the products, which is filled with various fillings and creams. Custard cakes have a smooth shiny surface. Donuts are also made from choux pastry and fried in a large amount of oil.

Choux pastry - general principles and methods of preparation

To prepare such dough, you do not need to have any long experience. It does not roll out or knead by hand. Profiteroles can be spooned onto the roasting pan or piped out using a pastry bag. For the dough to be successful, you need to know only two rules:

- the dough must have a certain temperature - approximately 70-80 degrees, in order to be hot enough, but not to curl the eggs;
- Eggs must be warmed to at least room temperature before insertion.

Before baking, the dough is heated, or “cooked.” In addition to flour, the dough contains water, butter, margarine, and eggs. The number of eggs is selected depending on the amount of flour. It is due to the eggs that the dough becomes loose, rises and fills with air. Do not add too much sugar to the dough so that it does not caramelize during heating.

Choux pastry - the best recipes:

Choux pastry for cheese eclairs

This is a recipe for quick preparation of yeast-free choux pastry. Anyone who dares to try it will not be able to remain indifferent to the unusual eclairs prepared with cheese and hot pepper (with unsweetened fillings). You can choose any fillings - meat, sweet, cream or vegetable. Fry or bake eclairs in the oven - this is simply an incomparable version of choux pastry.

Ingredients: water (250 grams), salt, butter (100 grams, you can take margarine), flour (200 grams), hard cheese (150 grams), paprika (1 tsp), cumin, eggs (5 pieces).

Cooking method:
Regular choux pastry begins by dissolving butter in water. Add flour to the boiling liquid and mix thoroughly. Remove heat and cool. Beat in the eggs one at a time, kneading well after each, grate the cheese into the finished dough and add paprika. If you use your imagination, you can add dried herbs. Fans of spicy foods can add ground or hot pepper instead of paprika. The amount of cheese is also arbitrary. But it’s simply impossible to spoil eclairs with cheese.

Place the dough on a baking sheet using a pastry bag. The easiest option is to use a regular spoon dipped in water. Sprinkle with cumin and coarse salt. Bake at 220 degrees until golden brown. The main rule when baking is not to open the oven for 10-15 minutes. If the temperature in the oven is too high, the products will first swell and then may fall. If the temperature is too low, the cakes will not rise well. You need to put a little water on the bottom of the oven - then the dough will rise higher.

Choux pastry for cakes with whipped cream

Using this recipe, you can very quickly get 12-14 cake blanks. Filling them with whipped egg whites and sprinkling with, for example, nuts is not difficult.

Ingredients: butter (50 grams), water (250 grams), salt, flour (150 grams), eggs (4 pcs.).

Cooking method:
Heat water in a saucepan, add salt and butter, heat without bringing the liquid to a boil. Pour all the flour into the pan at once directly on the fire. Mix with a whisk until a lump forms. Mix the dense dough in a lump in a circle for another 2 minutes, as a result it should separate well from the walls of the pan. Transfer it to a bowl and break the eggs one at a time. Mix the dough, knead it in a circle for 5 minutes. It should be smooth and creamy. Ideally, the choux pastry is homogeneous, shiny, and falls off the whisk in long pieces. In a preheated oven at 200 degrees, place the cakes of the desired shape at a distance so that during baking they do not come together, changing the volume. Bake for 30-35 minutes.

Choux pastry for donuts

Delicious tender donuts are fried in a large amount of fat. Before you even have time to fry them, they will be solemnly eaten by your family.

Ingredients: a glass of water, butter (80 grams), eggs (4 pieces), salt, flour (1 glass), oil for frying.
Cream: 1 glass of milk, sugar (0.5 glasses), butter (150 grams), vanilla, egg.

Cooking method:
We select suitable dishes and heat the oil in water to about 70-80 degrees, add salt. Remove from heat, stir with a spoon. Put it back on the fire, stir the dough until it begins to lag behind the bottom and walls of the pan. Remove from heat, cool slightly and beat in eggs one at a time until smooth and shiny. Heat oil for deep frying. Drop the dough into the boiling oil with a teaspoon. There should be a lot of oil; it is desirable that the pieces of dough float and sink in it.

Cream: dissolve the egg in a small saucepan, grind with sugar and flour. We dilute the milk and put it on fire. Stirring, cook until thickened, cool and beat with butter. The temperature should not be lower than room temperature. Cool the finished donuts, cut them and decorate them with cream.

— The quality of eggs is very important for choux pastry. To make sure they are fresh, you can do a test: dip the egg in a glass of water. A stale egg will not remain at the bottom of the glass, but will float to the top. Eggs that float with the blunt end up should not be used at all.

- The choux pastry does not need to be kneaded with a mixer or food processor - if you get too carried away, it will not be able to rise. The dough should not be thick or runny in order for it to rise well in the oven, it should double in size.

— Products made from flour with reduced gluten content are softer and lighter.

— Butter can be replaced with margarine or concentrated fats, but it is better, of course, to use natural ingredients. Butter helps baked goods rise while baking in the oven.

Choux pastry requires some time to prepare, but in contrast, we can say about its undoubted advantage - tenderness and aroma. Choux pastry is used for different purposes, and the nuances of its preparation for various uses are described below.

Choux pastry for dumplings is prepared in a matter of minutes. You can also use the dough for dumplings with any filling.

You will need the following list:

• baking flour - 3 cups;
• boiling water - 1 ½ cups;
• table egg;
• butter 3 table. l.;
• salt (fine).

Mix half the flour with salt, sift into a deep bowl in which it will be convenient to knead the dough. In the center of the resulting slide we make a small depression and pour oil and water that has boiled by this time into it. Mix the dough with a spoon, trying to stir all the lumps.

Set the resulting mass aside to cool slightly, and in the meantime beat the egg in a separate bowl. Add it to the dough when the custard mixture has cooled a little, otherwise the egg may curl. Mix everything well.

Sift the other half of the flour onto the table and again make a well in the center. Place the dough into it and knead. Roll the well-kneaded dough into a ball, put it back in the bowl and cover with a damp towel. Let the dough rest for at least half an hour. You can leave it for 1-2 hours, but make sure that the fabric is constantly damp.

How to prepare for eclairs?

Almost everyone knows and loves sweet tender eclairs. They are not difficult to prepare at home.

Below we will tell you how to prepare choux pastry for eclairs:

• oil drain - 100 gr;
• baking flour - 1 cup;
• water - 1 cup;
• salt;
• eggs - 4.

Melt the butter in water, warming the mixture over low heat. Add salt and slowly bring to a boil. At this stage, add flour, stirring constantly with a spoon. The result is a soft choux pastry in just a few minutes. Remove the container with the dough from the stove and let it cool slightly, 10 minutes is enough. Next, beat in all the eggs one by one, stirring with a spoon.

For the eclair dough to be ready, bake for about 20-25 minutes. We focus on the delicious golden hue of the eclairs.

Cheburek dough recipe

Choux pastry for pasties, tender, tasty, light, is prepared from the following products:

• 1.5 stack. boiling water;
• ½ tsp. salt;
• 1 table. l. post oils;
• 4 stacks flour;
• egg.

Dissolve salt and butter in boiling water, add half a glass of flour and dilute it until the lumps dissolve. Allow the brewed mixture to cool, then sift the flour and beat in the egg last. Knead the dough - it should turn out soft, tender, and not stick to your hands or work surface.

Choux pastry for pancakes with milk

Custard pancakes are more tender and flavorful than simply mixing room temperature ingredients.

These pancakes are prepared from the following ingredients:

• 600 ml medium fat milk;
• 200 ml boiling water;
• 3 eggs;
• 300 g flour;
• 30 ml. fast. oils;
• a little salt and sugar;
• a pinch of baking soda.

First, beat the eggs and sugar thoroughly, increasing the speed of the mixer. In this case, the eggs should be cold - this way they will beat better. Next, boiling water and milk are added to the mass, and at the end flour is added. All products are added while continuously beating the mass. At the end, add a little oil and mix the mixture. The dough can be left to sit for 15-20 minutes, or you can immediately use the dough for pancakes by baking them in a frying pan.

For pies

Pies made with choux pastry turn out airy and tender. The dough is suitable for savory filling. For sweet pastries, add a little sugar at the first stage of cooking - about a level tablespoon.

• flour - 3 cups;
• hot water - 1 cup;
• post oil - 2 table. l.;
• salt - a couple of pinches.
• Step by step the dough is prepared as follows:
• To boil water.
• Dissolve salt in water.

Sift the flour in a bowl, make a well in the center, pour water into it and knead the dough - first with a spoon, then by hand. Leave for half an hour so that the flour gluten absorbs moisture.

Add oil, knead the dough. Use the dough for pies, rolls or pies.

Variation for manti

A simple, tender dough for manti, docile and elastic, is very easy to prepare yourself. It easily rolls out into a thin layer and does not tear when forming manti.

To prepare it you will need the following products:

• flour - 2-2.5 cups. (guide by consistency);
• water - 1 cup;
• salt - half a teaspoon. l.;
• post oil - 3 table. l.

The dough preparation scheme is similar to the previous ones - first the water is heated, then salt and oil are added to it, and flour is added last, after removing the pan from the stove. To begin with, half the flour is introduced, and then the dough is laid out on the table and kneaded with the second half. The finished ball of dough is wrapped in film or placed in a bag and placed in the refrigerator for half an hour or an hour while the filling is prepared.

For profiteroles

Profiteroles are delicious. a delicate confectionery product made from dough that can be stuffed with any filling and served either as a dessert for tea or as a snack for a feast.

Choux pastry for profiteroles is prepared from the following products:

• flour - ¾ cup;
• drain butter - 100 g;
• eggs - 3 large;
• water - 1 cup;
• salt, sugar - a pinch.

First, heat the water in a ladle. As soon as it boils, add salt, sugar, cut a piece of butter into cubes and also place in water.
Wait until the liquid boils again and sift the flour into it. Mix the ingredients with a spatula using quick movements. Remove the container from the stove and continue stirring until the ingredients are mixed together and the dough comes away from the bowl well. Leave to cool for a while.
After about a quarter of an hour, check the dough - if it is moderately warm, not hot, you can beat in the eggs and knead the dough. The consistency will be creamy. It will be convenient to place it in a sleeve and squeeze out small balls onto a baking sheet covered with paper. If you don’t have a sleeve, you can use a couple of wet spoons to form round balls of dough.

With added yeast

Yeast dough works well, making baked goods porous and airy.

• flour - 4 cups;
• water - a glass for yeast and a glass for dough;
• fresh yeast - 50 g;
• sugar - 1 table. l.;
• salt - 1 tsp;
• post oil refiner - 3 table. l.

One glass of water should be warm, and the second should be hot. In a warm place, dilute yeast, salt, sugar until completely dissolved. Then add oil and mix.
Separately, sift the flour into a bowl and pour the liquid into it. As in previous recipes, mix with a spoon, thoroughly kneading the lumps. The dough is ready for making pies or buns.

On a note. Fresh yeast can be replaced with dry yeast. Instead of 50 grams, you will need only 10 grams.

Shortbread choux pastry

Choux, slightly shortbread dough is an excellent option for subsequent baking of shortbread pies and cake layers.

The components of shortbread choux pastry are as follows:

• oil drain - 100 gr;
• wheat flour - 150 gr;
• granulated sugar - 1 table. l.;
• boiling water - 3 table. l.;
• fine salt - ½ tsp;
• non-fragrant vegetable oil - ½ table. l.

For mixing, it is recommended to use the mold in which the cake/pie will be baked. The above products are given in the quantities required for one small cake.
The first step is to combine both types of oil, water, sugar and salt. The form with the contents is placed in the oven at maximum temperature and brought to a boil. Afterwards the form is removed.
Sift flour into the hot mass and knead the dough, first with a spoon, then with your hands. The finished shortbread choux pastry does not need to be infused; it can be immediately used to prepare the crust or base of the pie. For baking, 20 minutes at 180 degrees is enough.

Put the water to boil, as soon as it starts to heat up, add the diced butter. When the mixture boils, pour it into the sour cream and flour mixture. Mix with a spoon, then with your hands. Based on the resulting consistency, you can add more flour. Wrap the resulting ball of dough in film and leave to rest for a while.

Prepare and weigh the necessary ingredients.

Sift the flour.

Pour milk and water into a saucepan, add butter cut into small cubes, a pinch of salt and sugar.

Place the pan on the fire and, stirring occasionally, bring the liquid to a vigorous boil.
Stir vigorously with a wooden spoon so that the liquid in the pan is in a circular motion.

Add all the flour at once.

And stir quickly with a wooden spoon until a thick mass begins to form at the bottom of the pan.

Continue cooking the dough for about 4-5 minutes (reducing the heat to medium or low) until the dough is cooked and a dough ball forms at the bottom of the pan and easily releases from the sides and bottom of the pan.
At the same time, the bottom of the pan will be covered with a crust, which indicates that the dough has dried well.
Remove the pan from the heat and transfer the dough to a large, clean bowl or mixer bowl.

Cool the dough for 1-2 minutes, stirring with a wooden spatula or using a mixer with a guitar attachment.
Break eggs (225 g) into a large bowl and mix with a whisk.
Add eggs to the dough in 3-4 additions, mixing well each time.
Dough after adding the first part of eggs.

Add some more eggs and mix.

Add the remaining eggs in 1-2 additions and mix the dough until all the eggs are incorporated.

The finished dough should be shiny, well kneaded and homogeneous, and slowly slide off the spatula in a wide, heavy ribbon (triangle).

Pipe the dough onto a baking sheet lined with parchment paper in any shapes you desire.

Choux pastry products can be frozen. Place the eclairs or shu on parchment, put the baking sheet with the eclairs in the freezer and let them freeze completely. After this, transfer the eclairs to a bag and store in the freezer. When you need fresh baked goods, place the frozen eclairs on a baking sheet and bake as usual without defrosting them first. With this convenient method you will always have fresh eclairs on your table.

You can bake choux pastry products in several ways:
1. In an oven preheated to 190°C for about 30-35 minutes (open the oven door slightly and secure it so that it does not close).
2. In an oven preheated to 170-200°C for about 20 minutes until golden brown, then reduce the temperature to 150-160°C and dry for 10-15 minutes (the oven door must be closed).
The finished products are light, dry (without drops of moisture), have a beautiful golden color, and do not lose their shape after being removed from the oven.
Eclairs, shu, profiteroles are filled with cream using a pastry bag with a nozzle of the appropriate diameter.
Choux pastry products can be filled with both sweet creams and savory fillings.