some reason decided to talk about the quality of food in catering, as very low.But it is not so!None of the mistress does not turn out to make such a delicious, fluffy, almost identical burgers without the addition of meat, as in a conventional school cafeteria.A monumental woman roasting the most delicious pancakes in four pans at the same time?So do not rush to conclusions, there know how to cook.I have one of the most delicious memories from school days - custard cakes.That is the very long, where the cream in the middle, only, but what a delicious!And always it was terribly interesting, how did they manage to make such thin walls and how falls into the cream.
But as time passed, and everything turned out.It turned out that the school called custard - profiteroles, the walls have no molds and filled with pastry cream conventional syringe.Miracle gone.But was the recipe how to cook the dough brewing, and now we will try to repeat it, and treat yourself to such cakes.
For the test we need: 100 grams of butter, a glass of water, 4-5 eggs, a cup of flour, half a teaspoon of salt.
And now the very choux pastry cooking technique:
In a saucepan pour the water, put salt and butter.Taken together, bring to the boil.Reduce to low heat and slowly pour the flour, still stirring a wooden spatula.Cook for a couple of minutes to choux pastry profiteroles to become one tight wad.A little cool and add the eggs one by one, carefully vymeshivaya.Using a teaspoon, occasionally dipped into the water, put the resulting dough in the pan, the laid parchment or buttered.Prepare profiteroles for half an hour at 190 degrees.At the end of cooking choux dough profiteroles should be golden brown.Each cake is made an incision on the side and filled with cream.You can use the pastry syringe.
simple?Certainly not.Errors in the process of cooking can be any number.Here are a few tips on how to do it right for choux pastry profiteroles:
1. Cakes are placed in a cold oven.
2. Eggs should be warm, at room temperature.
3. Pour the flour all together and then stir.
4. At the time of driving the eggs dough temperature should be 60-70 degrees.
5. The number of eggs varies depending on their size.Proper choux pastry profiteroles for - as a very thick cream.
6. The whole process of mixing - only manually wooden spatula.The mixer is not suitable.
7. On the one cake to be no more tests than can hold one teaspoon.
8. Before you get ready cakes, they have a few minutes to stand in the oven with the door open.
After you remove all of the oven stock for profiteroles, you can do filling.They can use any cream, vegetables, meat and fish pate.Surprisingly versatile product!
Filling 1. Fish.
Mix chopped trout (if desired, you can replace any salt fish without bones) with chopped herbs and grated cheese (even better fit "Almette"), stir everything together and get a lot of stuff with profiteroles.
Filling 2. Liver.
Fry series: chopped onions and carrots, liver, small pieces (any).Together blender grind to a state of paste or mince.The finished mass add sour cream.Then you know.
3. Filling Sweet.
100 grams of nuts (you can mix) crush blender or pestle.Mix with 10 tablespoons of condensed milk can be boiled.The filling is ready.
turns out that childhood favorite cake can have a lot of unusual flavors.With such variety everyone will find his liking.And to your health!
