Basic Recipes Rich Choux Pastry

  • Materials:

120 g butter
125 ml full cream liquid milk
125 ml of water
1/2 tsp salt
150 g flour proteins are moderate, strain
4 eggs

  • How to make:

1.    Heat butter, water, liquid milk, and salt over small heat until boiling. Put wheat flour at once, stir firmly using a wooden spoon to elastic (not attached to the base of the pan), lift and let stand until warm.
2.    Prepare a short pan, apply with butter or margarine, heat oven at a temperature of 190oC. Put the eggs one by one into the flour dough while stirring until blended (can use a mixer with a hook for heavy dough).
3.    Put dough on the bag triangle, spray on the pan with the shape as needed. Bake in the oven for the first 30 minutes roasting do not open the oven door. The oven door can be opened when SUS is yellow and looks inflated firmly.
4.    After the ripe SUS, remove from the oven and make a small hole or incision, let stand until cold after it is ready to be given a variety of contents.

  • Note:

For the second milk skin recipe above, the texture is gently inflated, if you like the skin that expands and crispy, after the ripe remove from the oven, give a little hole or incision then bake back in the oven temperature 170oC for 10 minutes.
Crust color of rich choux pastry is more brownish because it contains milk, milk containing sugar that will be contained during the roasting process.

  • Content:

2 tbsp butter
50 g (one medium grain) onion, finely chopped
3 grains of shallot, finely chopped
2 cloves garlic, finely chopped
50 g wheat flour
600 ml of liquid full cream milk
100 g carrots, boiled, small box cut
200 g chicken breast fillet without skin, cut small squares
Salt, pepper, nutmeg powder to taste
2 tsp granulated sugar
100 g cheddar cheese, grated

  • Topping:

2 egg yolks
1 tbsp mustard
1 tbsp granulated sugar
1 tsp salt
250 ml olive oil (can be substituted corn oil or vegetable cooking oil)
1 tsp lemon or lime juice

Another Recipe

Strawberry Choux Rigs

  • Complementary:

Lettuce leaves to taste
Chicken eggs (number half of the amount of SUS), two
Cherry tomatoes (number half of the number of SUS skins) split 2
Pickled cucumber to taste

  • How to make:

1.    Prepare dough choux pastry until the stage is ready to be formed, preheat the oven at a temperature of 190oC. Prepare a short baking sheet, apply with butter. Put the dough into a triangular plastic, cut the edges 1 cm or give a large star impossible (eg Wilton 1 m) at the end. Spray dough directly above the pan with a round shape diameter + 6 cm.
2.    Bake in the oven for 20 minutes then lower the temperature to 180oC and bake for 20 minutes (the oven door should not be opened though) until the brownish-yellow SUS. Lift, and chill.
3.    Ragout Chicken cheese: Heat butter, stir-fry all onions until fragrant, put flour, stir until yellowish flour. Pour the liquid milk a little bit denim while stirring the dough until blended. Put all the remaining ingredients, stir over the small heat until cooked (boiling), lift and set aside.
4.    Javanese mayonnaise: Using a whisk, shake the egg yolks, mustard, salt, and sugar until well blended. Put a teaspoon of olive oil for a spoon as you continue to shake. How to shuffle let the dough well blended first just add another olive oil. Do until all olive oil is exhausted. If mayonnaise is ready to use.
5.    Resolution: Cut the top bit of the skin choux pastry, fill with chicken cheese ragout. Stretch lettuce on a small plate, put one of the SUS that has been filled up, and put a boiled egg on SUS then flush it with Javanese mayonnaise. Serve with pickled cucumber and cherry tomatoes.

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