Light choux pastry. Choux pastry is a classic recipe. Basic rules for preparing dough for eclairs

CUSTOM DOUGH PRODUCTS

Recipes 536—545

Choux pastry is made by brewing flour with water, oil and salt and then mixing the brewed mass with a large number of eggs.

During the baking process, intense evaporation of moisture occurs, and a cavity is formed inside the product, which is filled with cream or fillings.

To obtain products of good quality, it is necessary to strictly follow all instructions for kneading and baking products.

536. Preparing choux pastry

Choux pastry recipe

Products	Quantity
Flour, tea glasses (250 ml)
Butter or margarine, g

Salt, teaspoons
Water or milk, cut glasses (200 ml)
Yield of baked products, g

Pour milk or water into the pan, add salt and butter, stir, bring to a boil and gradually pour measured and sifted flour into the boiling mixture. Over low heat, quickly stir the mixture with a wooden spatula until lumps of flour disappear, and then heat for 1-2 minutes.

Remove the brewed mass from the heat, cool it to 70-80°C and, stirring, gradually add the eggs. In this case, the mass should not be beaten, but only mixed until a homogeneous dough without lumps is obtained.

If the eggs are large, then they should be taken one less than provided for in the recipe.

The finished dough at the end of kneading should be a viscous mass.

The prepared dough is placed in a paper cornet or a depositing bag with a metal tube with a diameter of 10-15 mm and various shapes are deposited on a baking sheet.

The baking sheets should be greased with a very thin layer of fat. On a greased baking sheet, the bottoms of the products turn out torn. If the baking sheet is completely dry, the products stick to it, and after baking they must be cut off with a knife.

Custard products should be baked for 30-40 minutes at a temperature of 180-200°C. At a higher temperature, large-volume products with a torn surface are obtained, at a low temperature - with poor rise.

Normal dough, after depositing on a baking sheet, spreads slightly, rises well, and large cavities form inside products made from this dough. Thick dough does not rise well. Battery dough produces flaky products.

If the dough turns out liquid, you need to prepare a thicker dough again and add liquid to it.

If the product shrinks during baking, it means you beat the dough too much.

If the product falls off after baking, it means it was removed from the oven early.

If the ends of the product are bent upward, then the stove was not heated enough.

If the product turns out soft and greenish in color, it means the stove is not heated enough.

537. Eclair cake

Ingredients :

For 10 cakes weighing 100 g each or 20 - 50 g each: dough (according to recipe 536) from 1 cup of flour, butter cream (according to recipes 1-30) from 150 g of butter or custard (according to recipes 35-47) from 1 cup milk, or protein (according to recipes 31-33) from 3 egg whites, or creamy, or sour cream (according to recipes 48-69) from 1/2 cup cream or sour cream, lipstick (according to recipes 84-109) from 8 tbsp. spoons of granulated sugar or 1 tbsp. spoon of powdered sugar.

Place the prepared dough on a baking sheet in the form of long sticks and bake.

You can finish baked products in different ways.

First way. Pierce the side surface of the baked pastry in one or two places with a pointed stick, fill the cavities inside the products with butter or custard from the cornet, and glaze the surface of the cake with warm fondant.

Second way. Grease the top of the filled Eclair with cream and sprinkle with crumbs made from broken or unsuccessful eclairs. The crumbs can be mixed with 1/2 spoon of cocoa powder. Sprinkle the top of the cakes with powdered sugar.

Third way. Glaze the top part of the baked pastry by dipping it in heated fondant. After the fondant has cooled, cut the dough lengthwise and set aside the top glazed part. Pipe protein, butter or sour cream from the cornet (or put it with a spoon) into the cavity of the base of the workpiece, and place the glazed part of the workpiece on top.

538. Custard rings, Glagolitics and other products

These products are prepared according to the same recipe as Eclairs (recipe 536), but the dough is shaped not into sticks, but into rings, glagolitics (handwritten letter "G"), horseshoes, etc.

After baking and filling with cream, the products can be glazed with fondant, marmalade, or after coating with cream, sprinkle with crumbs and powdered sugar.

539. Shu custard cakes

Ingredients :

For 10 cakes weighing 65-75 g: dough (according to recipe 536) from 1 cup of flour, butter cream (according to recipes 1-30) from 150 g of butter or butter or sour cream (according to recipes 48-69) from 1 cup of cream or sour cream, 1 tbsp. spoon of powdered sugar for sprinkling.

Pipe round cakes of choux pastry from a cornet or jagged tube onto a lightly greased baking sheet.

After baking, cut off the top parts of the workpiece, fill the cavity with cornet cream, place the top part of the workpiece on the cream, and then sprinkle with powdered sugar.

540. Stork's Nest Cake

Ingredients :

For 10 cakes weighing 40 g: dough (according to recipe 536) from 1 cup flour, 1-2 cardamom fruits, 1 tbsp. spoon of powdered sugar, 1 g of vanilla sugar, fat for frying (according to recipe 251).

Add finely ground cardamom to the dough. Pour the finished dough into a cornet, the narrow tip of which is cut off so that a hole with a diameter of no more than 5 mm is formed.

Boil the fat in a narrow saucepan with a diameter of no more than 15 cm.

When the fat reaches the required temperature, quickly drop a thin rope of dough into it from the cornet. Use circular and criss-crossing movements to form a nest shape into the dough mass. About 2-3 tbsp is spent on each nest. spoons of dough. Once one side of the nest is browned, use two forks to turn it over.

Place the finished nest on a sieve to drain excess fat and sprinkle with a mixture of powdered sugar and vanilla sugar.

541. Custard rings on shortbread

Ingredients :

For 20 cakes weighing 50 g: shortbread dough (according to recipe 365) from 1.5 cups of flour, choux pastry (according to recipe 536) from 1 cup of flour, 1/2 cup thick jam or jam, or jam, or butter cream ( according to recipes 1-30) from 100 g of butter.

Roll out the shortbread dough to a thickness of 4-5 mm and cut out flat cakes using a round notch. Place them on a clean, washed baking sheet and apply a ring of choux pastry along the edge of each cake using a jagged cornet.

Bake the rings for 30-40 minutes at a temperature of 210-220°C.

After baking and cooling, put jam or cream in the middle of the ring.

542. Custard fried small products

Ingredients :

For 800 g of products: dough (according to recipe 536) from 2 cups of flour with the addition of 1 teaspoon of granulated sugar, 3-5 crushed cardamom fruits, 2 g of vanilla sugar or zest of 1/2 lemon, 2 tbsp. spoons of powdered sugar for sprinkling, fat for frying (according to recipe 251).

After brewing, add cardamom, zest or vanillin, as well as a teaspoon of sugar to the dough.

First cut out two circles from thick paper to the size of the pot or pan in which the products will be fried in fat. Leave ears on both sides of the paper circle so that you can remove the paper from the boiling fat. Before frying, dip the paper circles into the heated fat and then cool them.

From a pastry bag or cornet, cool choux pastry in the form of small rings, sticks, gladiators and other figures onto paper circles; then immerse the paper circle with dough pieces in boiling fat.

Under the influence of high temperature, the choux pastry will separate from the paper circle, which must be immediately removed from the fat. Instead of paper circles, you can use smooth pan lids that fit freely into dishes with fat.

You can also use two spoons dipped in fat to drop small dumplings of dough into the boiling fat. Products floating in fat must first be fried on one side, then turned over with two forks, the browned products removed with a slotted spoon, placed on a mesh to drain excess fat, and then transferred to a plate and sprinkled with powdered sugar.

543. Custard small products (profiterole)

Ingredients :

For products with a total weight of 350 g: dough (according to recipe 536) from 1 cup of flour.

Place the choux pastry from the cornet with a small round hole on a baking sheet in the form of small balls and other figures.

After baking and cooling, they are served with broth.

You can also fill the products with any cream (recipes 1-71).

544. Custard cookies with cheese

Ingredients :

For 470 g of cookies: dough (according to recipe 536) from 1 cup of flour, 100 g of cheese (Soviet, Moscow, Swiss or Altai).

After kneading the dough with an egg, add cheese grated on a coarse grater; Place the resulting dough with two teaspoons or a cornet on a lightly greased baking sheet.

Bake small cookies for 15-20 minutes at a temperature of 180-200°C.

545. Choux pastry cake

Ingredients :

For a cake weighing about 800 g: dough (according to recipe 536) from 1 cup of flour, cream (according to recipe 1-30) from 100 g butter, fondant (according to recipe 84-109) from 8 tbsp. tablespoons granulated sugar, 1/2 cup almonds or nuts.

Place the dough with two teaspoons or from a cornet onto a baking sheet in small balls the size of a pigeon egg. Bake them for 20-25 minutes at a temperature of 180-200°C.

After baking and cooling, poke holes in the balls, fill them with cream and, one at a time, drop the balls into the warmed fondant and remove them with a fork, removing excess fondant from the edge of the pan. Place the glazed balls in a vase where they stick together.

It is better to immediately glaze the cake with multi-colored fondant and fill the balls with multi-colored cream. Then stuff the cake with roasted almonds or nuts.

Eclairs, profiteroles, choux buns - all this is made from choux pastry. If you use different fillings, you can make a wide variety of desserts and snacks from custard buns.

Whatever you fill these buns with, the end result will be a dish that you can be completely confident in serving it to the table. Everyone will be delighted with the tender, slightly tasty filling.

The main task of the housewife is to properly make and bake buns from choux pastry. But this is not always easy the first time. Since choux pastry is quite capricious, it is necessary to take into account some nuances, which for some reason cookbooks are silent about.

How to make choux pastry

Ingredients

125 g butter

1 glass of water

1 cup flour

A pinch of salt

Step 1

First, you bring water to a boil and completely dissolve the oil in it. And add salt. And then add flour.

Secret 1. You need to pour out the flour all at once and mix very quickly. Then it will not give lumps. After adding flour, the dough will be very dense and thick.

Secret 2. This dough is called choux because it is boiled. You need to cook for 2 minutes over medium heat, stirring constantly. You need to stir quickly so that nothing burns and the whole dough cooks evenly.

Step 2

Adding eggs. They need to be driven in one at a time, stirring constantly until the dough begins to stretch.

Secret 3. Before adding eggs, remove the dough from the heat and cool slightly. Just stir it for a couple of minutes.

Secret 4. Eggs should not come straight from the refrigerator. When you start preparing the dough, you need to take them out and wash them under running warm water. While you are making the dough, they will heat up.

Secret 5. The number of eggs is determined by eye. If the eggs are large, then usually there are 4 eggs per serving. If small, you may need 6 eggs. I usually make 2 portions of dough at once and add 8-9 eggs.

Secret 6. Do not use a mixer. This will make the dough very liquid.

Secret 7. The dough should not be too liquid. As soon as it begins to stretch, immediately stop stirring in the eggs. Even if you think it is still too thick.

Step 3

Grease the baking sheet and spoon out the dough to form buns.

Secret 8. Be sure to preheat the oven to 200 degrees before placing your first batch of buns. The oven must be turned on at the same time as you start preparing the dough.

Secret 9. When spooning out the dough, dip a spoon in water. It will stick well.

Secret 10. Do not make very large buns; they will bake well. A teaspoon is suitable for their formation. Keep in mind that future eclairs will double in size.

Step 4

Bake the buns for 20-30 minutes.

Secret 11. First, the buns are placed in a hot oven, about 200° C. And when they rise and golden, the temperature must be reduced to 150° C and finished baking. The danger is that if you turn down the heat too early, the buns will fall. And if the temperature is not reduced, they will not bake well. Baking time depends on the size of the buns. But average eclairs bake for about 15 minutes at high temperature and 15 minutes at low.

Secret 12. To determine if the buns are ready, you need to quickly pull one out. If it doesn’t fall off from the cold air, it means it’s ready and can be removed.

Secret 13. The second batch of buns should be placed on a cold baking sheet. So cool it under running water.

Step 5

The buns need to be taken out, cooled and stuffed.

Secret 14. When placing the buns on a platter, try to ensure that each one has access to air. That is, the second layer must be made very rare.

Secret 15. Custard buns can easily become damp and turn into a rag, so you can only cover the dish with buns with paper napkins and leave them in ventilated areas. Do not put the buns in the refrigerator.

Secret 16. To stuff the bun, you need to cut the top. To do this you need a very sharp and thin knife. A small ceramic knife has proven itself well for these purposes.

Fillings for choux buns

You can fill the buns with both sweet cream and savory fillings: caviar, salads, pate, even feta cheese with garlic and herbs.

Curd cream

250 g cottage cheese

250 g heavy cream

150 g brown sugar

Liquid vanilla on the tip of a teaspoon

Step 1. Whip the cream.

Step 2. Add sugar, cottage cheese, vanilla and beat everything again.

Pate

500 g chicken liver

200 g heavy cream

100-150 g butter

1 onion

4 tbsp. vegetable oil

1 tsp salt

Pepper to taste

Step 1. Sort the chicken liver, wash it and trim off the connective tissue.

Step 2. Cut the onion into half rings. Fry until golden brown in 2 tbsp. oils Transfer to a bowl.

Step 3. Pour 2 tbsp into the pan. oil, heat and add liver. Fry until crusty on all sides.

Step 4. Season with pepper, cover with a lid and remove from heat. Cool to room temperature.

Step 5. Grind the liver and onions through a meat grinder. Add the oil and liquid from the pan. Mix.

Step 6. Beat the softened butter with a mixer or blender. Add liver to it.

Step 7 Beat everything and gradually add cream. Then add salt.

Oil cream

300 g butter

1 can of condensed milk

1 tsp vanilla sugar

Step 1. Bring the oil to room temperature. Start beating with a mixer.

Step 2. Gradually add condensed milk to the butter, without stopping whisking everything. Be careful that the cream does not separate. At the end add vanilla sugar.

Advice

The smaller your profiteroles, the more impressive they will appear on the holiday table. But they will take a very long time to bake. That's why I make medium buns, they bake well and don't take much effort: two portions of dough have to be baked in three batches, about 40 minutes each.

I learned that balloons made from choux pastry, such as those used to make cakes such as eclairs or profiteroles, can be easily baked at home when I first got married. A week after I moved in, my young, or rather not quite young, husband baked a whole pile of cheerful rosy balls. Only he filled them not with cream, but with... mashed potatoes with fried onions. God, how delicious it was!

Now I run my culinary blog http://easycookschool.com, but at that time I was very far from cooking.

Editor's note. Our reader Irina sent her secrets for making choux pastry for publication. Dear friends! If you have tips and tricks for cooking, you can send them to us and we will definitely publish them.

And it seemed to me that the process of preparing choux pastry was something akin to an alchemical experience. First, something was boiled in a small saucepan, then some incredible amount of eggs was driven into it and mixed with such force as physics teachers usually twist the handle of a dynamo. The result was a viscous, incomprehensible mass, which was laid out in shapeless horned lumps on a baking sheet. How and why they later turned into round balls, hollow inside, was a complete mystery to me. It is not surprising that attempts to repeat this experience for me at first ended in failure. However, patience and work will grind everything down. Over time, everything began to work out for me. I hope that by using my simple tips, you will avoid the need to go through trial and error and you will succeed in choux pastry the first time.

Here we go?

Secret 1. Don’t save time at the first stage

As you know, the first step in preparing choux pastry is to boil the butter with water or milk and salt. And already at this stage many make the main mistake. Which one? They're in too much of a hurry. Boil the mixture until the oil stops floating on the surface of the water. Otherwise, it will not mix well into the dough and your profiteroles simply will not rise.

Secret 2. Be sure to sift the flour

Otherwise, the dough may turn out uneven and the finished eclairs uneven.

Secret 3. The flour should go into the brew all at once

Not everyone copes with this task. After all, if you try to pour a whole cup of flour into a saucepan, there is a high probability that half will spill onto the stove. To prevent this from happening, there is one simple trick: sift the flour onto a sheet of baking paper and, lifting the edges of the sheet, pour the flour into a saucepan with boiling water and oil in a gentle stream for just a couple of seconds.

Secret 4. Choux pastry must not only be kneaded properly, but also kneaded

Yes, yes, everyone knows that after the flour gets into the saucepan, you must immediately grab a spoon and begin vigorously stirring the mixture until it turns into a homogeneous ball of dough that will easily come off the walls of the saucepan. But if you want to get not just eclairs, but excellent eclairs, be sure to knead the dough for two to three minutes with the back of a spoon.

Secret 5. The dough must cool down

Another point that often leads to irreparable consequences is that the dough is not allowed to cool properly before adding eggs. As a result, the protein partially coagulates, and eclairs do not turn out. So, ideally, the dough should cool to 60 degrees. Of course, this does not mean that everyone who wants to enjoy profiteroles needs to acquire a kitchen thermometer. Just touch the dough. Not hot? So it's time to add the eggs.

Secret 6. When and how to introduce eggs

You need to add the eggs one at a time, otherwise you won’t be able to mix them well with the dough and the eclairs won’t rise. Stir for a long time and calmly until the dough becomes completely homogeneous. It should turn out buttery, not very dense, but hold its shape satisfactorily. It is absolutely not necessary to use a jigging bag with nozzles. You can place the dough on a baking sheet covered with baking paper using a regular spoon, moistening it with water each time.

Secret 7. Temperature

Ideal conditions for baking eclairs will also ensure that you get excellent results. For the first 10 minutes, bake the custard balls at 220 degrees. And then bake at 190 until a brown crust forms. That's all the secrets.

Finally, the most important thing is a proven recipe: 4 eggs, 150 g flour, 100 g butter, 240 g water or milk. With water, eclairs hold their shape better, and with milk they turn out soft and tender.

Well, as a bonus for those who patiently read our instructions to the end, the answer to the main question: how does it happen that a void is formed inside future eclairs during the baking process? So, if you remember, we added quite a lot of water to the dough. Once in the hot oven, the water begins to evaporate intensively inside the choux pastry balls. Steam, as you know, requires a much larger volume than liquid. It inflates the elastic walls of the eclair from a mixture of flour and eggs. Thanks to long kneading, they become so dense that steam does not escape. This is how that amazing emptiness is formed inside the eclair.

Good luck with your baking and bon appetit!

You can prepare a lot of different dishes from the dough: from everyday to festive and gourmet. And if this is choux pastry, then you can show your culinary skills and make something very tasty. Find out what you can cook with it.

What is choux pastry?

Choux pastry is a variety that involves brewing all the flour or a certain part of it during cooking. That is, the product is poured with boiling water, and then in some recipes it is steamed. As a rule, the dough is unleavened, but sugar can be added. Leavening agents are not included in the composition, and this is not necessary, because the main feature is the presence of voids inside, which give the products airiness. And the resulting voluminous spaces are often filled with fillings. And that’s why choux pastry is used to make profiteroles and eclairs. But there are other equally famous dishes.

What to cook?

What can you make from choux pastry? Various flour products, and airy, tender and refined. The most popular dishes are discussed and described in detail below.

Eclairs

At home you can get amazing gourmet eclairs.

For the dough you will need:

about 180-200 g of flour;
100 g butter;
glass of water;
half tsp salt;
half a tablespoon of sugar;
three large eggs or four small ones.

For the cream filling:

400 g cottage cheese;
five tbsp. l. butter;
half a glass of sugar;
two yolks;
150 ml heavy cream (the fattier the better);
vanillin;
a glass of fresh or defrosted strawberries.

Preparation:

Heat water in a thick-bottomed saucepan or saucepan on the stove, add salt, butter and sugar. Bring the mixture to a boil.
Now gradually pour flour directly into the pan with the boiling mixture and knead the dough with a spoon or other cutlery. As a result, you should have a homogeneous mass, which should be allowed to cool slightly (ten to fifteen minutes is enough).
Add eggs (one at a time) and knead the dough with your hands again.
Now you can let the dough sit for half an hour, but you can skip this step and move straight to the next one.
Prepare a pastry bag, fill it with dough and pipe small portions into strips or circles onto a greased or parchment-lined baking sheet. If you don't have a bag, try using a thick bag with a corner cut off, or simply spoon out the dough.
Bake the eclairs in an oven preheated to 180 degrees for about forty minutes.
Prepare the filling. Place all ingredients, except butter and strawberries, in a bowl or saucepan, beat them with a mixer or blender.
Now add the oil, transfer the mixture to a heat-resistant container and place on the stove. When bubbles appear, reduce the heat and simmer the mixture until it becomes thick, similar to semolina porridge.
Cool the curd cream, add chopped strawberries into it.
Fill your finished eclairs with strawberry-curd cream (you can make holes in them or cut them in half lengthwise).

Pancakes

You can make very tasty thin openwork pancakes from choux pastry. The list of ingredients will be like this:

one and a half glasses of water;
300 ml milk;
two glasses of flour;
two eggs;
half tsp salt;
Art. l. vegetable oil (plus for frying);
a glass of sugar;
tsp soda;
Vanillin packets optional.

Process description:

Break eggs into a bowl, add vanillin, sugar and soda. Whisk everything thoroughly to see the foam.
Now pour in the milk, beat everything again at low speed or stir with a spoon.
Finally, you can gradually add flour. At the same time, you must actively whisk everything at the same time to avoid the formation of lumps.
Boil water and pour it along with vegetable oil into the batter. Immediately start vigorously stirring it. Having achieved perfect homogeneity, let the mixture stand for ten minutes so that the soda begins to act and starts the process of formation of bubbles, which, when frying, should give the pancakes a delicacy.
You can start frying pancakes. Grease the frying pan with oil (you can use a pastry brush for this purpose) and heat it well.

Chebureks

Even a beginner and not the most experienced housewife can make pasties from choux pastry. Prepare the following products:

three glasses of flour;
one and a half glasses of water;
three to four tbsp. l. vodka;
four tbsp. l. vegetable oil;
tsp Sahara;
literally a pinch of salt.

300 g minced meat (any kind, mixed can be used);
two onions;
two cloves of garlic;
five tbsp. l. water;
ground pepper;
cilantro;
salt.

For shaping and frying you will need vegetable oil and flour.

Instructions:

Sift the flour and combine with sugar and salt. Pour this dry mixture onto a table or other work surface, and form a depression in its center.
Boil water and pour into the hole. At this moment, pour in the oil and vodka.
Quickly start kneading the dough. It should become elastic, warm and quite soft. Most likely, you won’t need to add flour.
Wrap the finished dough in cling film or put it in a plastic bag, let it stand and rest for about forty to sixty minutes.
Meanwhile, prepare the filling. Peel the onions and chop finely with a knife. Wash the greens, dry them and chop them as well. Add chopped herbs with onions, salt and pepper and water to the minced meat (it must be cooled first), mix everything. By the way, you can use meat instead of minced meat, and it should be minced once or twice.
The dough has had time to rest and can be divided into parts. Make sausages, cut them into pieces with a diameter of about 6-7 centimeters. Roll out the pieces to a thickness of 2-3 millimeters.
Take the first layer. Place the filling on one half of it, retreating 1.5 cm from the edge. Cover the filling with the other half and seal the edges. Now you can make the workpiece more attractive using a fork or pizza knife, making cuts along the edge or cutting off part of it.
Pour oil into the frying pan, do not spare it (you need to take about 1 cm from the bottom). Heat the oil thoroughly and start frying the pasties over medium heat on each side until golden and crusty.

Dumplings

When listing popular recipes with choux pastry, it is worth mentioning dumplings. To prepare them you need:

three glasses of flour;
glass of water;
egg;
a pinch of salt;
4 tbsp. l. vegetable oil.

500 g minced meat;
bulb;
salt;
any greens.

Description of preparation:

Sift the flour and pour it into a wide bowl.
Bring the water to a boil and pour into the flour, immediately adding the egg, salt and butter.
Knead the dough until it is smooth and does not stick to your hands.
Form a ball, cover it with something and leave for half an hour.
For the filling, simply combine the minced meat with finely chopped onions, salt and chopped herbs.
Roll out the dough, cut out circles using a glass or other container, lay out the filling, connect and press the dough, and then form dumplings, fastening the edges.

Prepare different dishes from choux pastry and delight your loved ones or guests!

Prepare and weigh the necessary ingredients.

Sift the flour.

Pour milk and water into a saucepan, add butter cut into small cubes, a pinch of salt and sugar.

Place the pan on the fire and, stirring occasionally, bring the liquid to a vigorous boil.
Stir vigorously with a wooden spoon so that the liquid in the pan is in a circular motion.

Add all the flour at once.

And stir quickly with a wooden spoon until a thick mass begins to form at the bottom of the pan.

Continue cooking the dough for about 4-5 minutes (reducing the heat to medium or low) until the dough is cooked and a dough ball forms at the bottom of the pan and easily releases from the sides and bottom of the pan.
At the same time, the bottom of the pan will be covered with a crust, which indicates that the dough has dried well.
Remove the pan from the heat and transfer the dough to a large, clean bowl or mixer bowl.

Cool the dough for 1-2 minutes, stirring with a wooden spatula or using a mixer with a guitar attachment.
Break eggs (225 g) into a large bowl and mix with a whisk.
Add eggs to the dough in 3-4 additions, mixing well each time.
Dough after adding the first part of eggs.

Add some more eggs and mix.

Add the remaining eggs in 1-2 additions and mix the dough until all the eggs are incorporated.

The finished dough should be shiny, well kneaded and homogeneous, and slowly slide off the spatula in a wide, heavy ribbon (triangle).

Pipe the dough onto a baking sheet lined with parchment paper in any shapes you desire.

Choux pastry products can be frozen. Place the eclairs or shu on parchment, put the baking sheet with the eclairs in the freezer and let them freeze completely. After this, transfer the eclairs to a bag and store in the freezer. When you need fresh baked goods, place the frozen eclairs on a baking sheet and bake as usual without defrosting them first. With this convenient method you will always have fresh eclairs on your table.

You can bake choux pastry products in several ways:
1. In an oven preheated to 190°C for about 30-35 minutes (open the oven door slightly and secure it so that it does not close).
2. In an oven preheated to 170-200°C for about 20 minutes until golden brown, then reduce the temperature to 150-160°C and dry for 10-15 minutes (the oven door must be closed).
The finished products are light, dry (without drops of moisture), have a beautiful golden color, and do not lose their shape after being removed from the oven.
Eclairs, shu, profiteroles are filled with cream using a pastry bag with a nozzle of the appropriate diameter.
Choux pastry products can be filled with both sweet creams and savory fillings.