| Today we'll learn with Sonia one of the most important basic recipes for pastries: the choux pastry. It's used to make puffs, éclairs or ring cakes, and it can be filled with a savory or sweet filling. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Hi all of you friends and welcome to the GialloZafferano kitchen, if any of you have ever thought about making the puffs at home, today will be preparing the choux pastry. It's a light and delicate dough with which you can form not only the classic puffs, but also the éclair, the ring cakes, or any other shape you choose, and they can be filled with a savoury or sweet filling. Let's see together what ingredients we'll need: • 4 medium eggs at room temperature • 1 cup (130 g) of flour • 1 pinch of salt • 1 tsp of sugar (for sweet preparations) • Just under 1 cup (200 ml) of water • 3,5 oz (100 g) of butter Let's prepare together the choux pastry! To make the puffs, we'll prepare first the choux pastry: in a pot put the water, the sugar, the salt and the butter, let everything melt and, as soon as it comes to a boil, as you can see, add all the flour at once. Now remove the pot from the heat and stir until the dough forms into a ball... as you can see, all the ingredients are blending together. Put the mixture on the stove again, on a low flame, and let it dry stirring constantly, until a patina forms on the bottom of the pot. As you can see, a patina has formed on the bottom, so turn ... |
