Strawberry Choux Rigs

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.

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·         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:

200 g fresh strawberry, finely chopped
200 g whipping cream powder, make it cream according to the rules in the packaging, store in the refrigerator until the moment will be used

·         Topping:

100 g dark Chocolate

·         How to make:

1.    Contents: Mix and stir: chopped strawberry and cream that has been shaken. Store in the refrigerator until it is used.
2.    Prepare dough choux pastry, preheat oven at a temperature of 190oC. Spray the dough on the butter-polished baking pan, a round-shaped 3 cm diameter forming a circle of 15 cm diameter.
3.    Bake for 35 minutes until cooked (do not open the oven door if choux has not seen sturdy). Lift then split two equally thick, let stand until cold. Put the file into the plastic triangle then, spray on the skin of SUS.
4.    Melt the dark chocolate, wait until it is not too liquid (can be sprayed), input a triangular plastic into the spray as a topping.

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