Can A Dog Have Tourette?

choux paste Collaboration with puff pastry or

The choux paste is derived from the French word which means chou cabbage, so called because usually what you do with this dough, when cooked, they look like brussels sprouts. The choux pastry or puff pastry dough is a light, once cooked it was crisp outside and inside is soft and partially empty, which makes it easier to fill. With this dough you can prepare the cream puffs, the eclairs, profiteroles donuts once cooked you can cut them in half and filled with whipped cream or you can make one big donut. In addition, the choux pastry can be used both to be stuffed with ingredients both sweet and savory ingredients, due to its neutral taste and delicate (in case you decide to prepare for the cream puffs and other savory preparations, do not put sugar in the dough). One last thing to say is that the choux pastry is very special because it is cooked twice: the first in a pan on fire during preparation, and the second in the oven or, in some cases, water or hot fat. I this time I made the cream puffs which I then stuffed with pistachio cream mixed with whipped cream, delicious:).

INGREDIENTS:

100 g butter at room temperature 4 eggs 50-55 g
one o'clock at room temperature (remove them from the refrigerator 4 hours before)

200 ml water 130 grams of flour 00 Molino Chiavazza
1 pizzico di sale
1 cucchiaino di zucchero (solo per preparazioni dolci)

PROCEDIMENTO:

In una casseruola dal fondo spesso, far bollire l'acqua insieme al burro, lo zucchero e un pizzico di sale.

Appena l'acqua avrà raggiunto l'ebollizione aggiungete tutta in una volta la farina precedentemente setacciata,

togliere la casseruola dal fuoco e mescolate fino a che otterrete una palla, l'impasto si dovrà unire.

Ora rimettete il composto sul fuoco a fiamma bassa e lasciatelo asciugare continuando a mescolare con il cucchiaio di legno.

Keep stirring until the bottom of the pan will not form a patina, the patina will adjust if the dough is dry or not.

Place the dough on a plate and let cool completely.

Add one egg at a time, but do not add the second egg until the first is not first until completely absorbed from mixing.

Eventually you will get a substantial choux dough and the dough will not fall from the spoon when shaken.

Coat the baking tray with baking paper.
Fill a pastry bag with large plain nozzle with the choux dough and make the long sticks for the eclairs (for eclairs, after realizing how big a stick as thick as a finger and a thumb, make the engravings for the sense length, the solid lines on the surface of the eclairs with a fork, wet), large balls for cream puffs or you can prepare cakes (I made the cream puffs) directly on the baking oven.

Bake the pan in the oven in the oven at 220 degrees for 15 minutes, reduce to 190 degrees and cook for 10 minutes, se invece utilizzate il forno ventilato a 200° per 20-25 minuti.

Una volta cotti, spegnete il forno e lasciate i bignè nel forno spento per altri 15-20 minuti con lo sportello del forno socchiuso (per tenerlo socchiuso mettete un cucchiaio di legno nello sportello del forno).