16 secrets for making choux pastry and three filling options

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Prepared by: Janin74

01/26/2019 Cooking time: 2 hours 0 minutes

Lush and fragrant homemade buns with an elastic crumb. They are prepared without eggs or butter, and the characteristic structure of these baked goods is determined by the fact that when kneading the dough, the flour is brewed with hot milk.

Knead the dough

So, how to make choux pastry buns? To do this, melt the butter over a fire, placing it in a metal container. Add salt and 1 glass of cold water to it. The components should be heated to boiling point.

When the first bubbles appear on the surface, reduce the heating power and slowly add a glass of flour, after sifting it. Mix the ingredients thoroughly and then remove from the stove.

When the mixture has cooled slightly, add 4 eggs to it and then mix thoroughly. Now you can start baking.

Ingredients

Custard buns traditionally use a lot of eggs according to the recipe. If yeast dough can be spoiled by so many eggs, then here we will use 5 large chicken eggs for just one glass of flour.

The complete set of ingredients for the recipe is as follows:

• 250 gram glass of flour;
• 1 cup cream 38% fat;
• 5 eggs;
• 125 milliliters of water;
• 100 grams of soft butter;
• a little vanilla sugar and powdered sugar.

In this recipe, water can be replaced with milk. Since cream with the specified fat content is quite difficult to find on store shelves, you can use a product with 33-35 percent fat content, but of high quality, so that during the whipping process you get a fluffy airy mass for the cream.

Little tricks

Knowing the recipe for custard buns, you can prepare an excellent dessert. However, not all housewives know how to work with such a test. Here are a few little tricks:

1. You can add all the flour at once. However, the dough will need to be mixed quickly. Otherwise, the flour may form lumps.
2. The dough is lightly boiled for several minutes at medium heating temperature. It is recommended to regularly stir the contents of the container so that it does not burn.
3. Before adding eggs, be sure to cool the dough. To speed up the process, you can stir it for a while.
4. There is no need to add eggs from the refrigerator. When you start making the dough, remove them from the cold and rinse them. By the time they are added they will have time to warm up.
5. The number of eggs can be determined by eye. Large ones require 4 pieces per serving, and small ones - about 6.
6. When mixing the dough, do not use a mixer. The mixture may become too liquid.
7. As soon as the dough begins to stretch, you can stop kneading the eggs.

How to bake

Custard buns, the recipe for which is described above, are best baked on a baking sheet previously covered with parchment. It is recommended to spoon out the dough using a teaspoon. Please note that the products will increase in size during the baking process.

The buns are prepared at a temperature of 200˚C. Baking takes approximately 40 minutes. It is not recommended to open the oven, as the products may lose volume.

When the dessert is ready, turn off the heat. Do not immediately remove the buns from the oven. They should cool down a bit.

Baking secrets

Now you know how to make choux pastry buns. However, when baking them, it is recommended to adhere to some rules:

1. Before placing the baked goods in the oven, you need to preheat it to 200˚C. It can be turned on before starting to knead the dough.
2. To prevent the dough from sticking to the spoon, it can be moistened with water.
3. It is not recommended to make very large buns. It is worth considering that the baked goods will increase in size. In addition, small buns bake better.
4. In order for the buttery custard buns to bake well, it is necessary to observe the temperature regime. Place the baked goods in an oven preheated to 200˚C. When the products are browned and risen, the temperature must be reduced to 150 °C. If you do this earlier, the baked goods may lose volume, and if you do it later, the buns will not be baked. How to tell time? Medium-sized products are baked for 15 minutes at high temperature and 15 minutes at medium.
5. To determine whether the treat is ready, you need to quickly remove one of the buns. If it does not lose volume when the temperature drops, then the baked goods are ready.
6. The second batch of dough can only be placed on a cold baking sheet.

Filling the buns with cream

In principle, such buns can be filled with any salads, appetizers, vegetables, meat or fish dishes. They are completely fresh, and the taste is given to them by the fillings placed inside. Despite this, in our country such products are traditionally stuffed with sweet creams, jams, and so on.

So we will use butter cream according to the recipe. To prepare it you will need very little time and a small set of ingredients:

1. Cool the cream for about 2 hours in the refrigerator; the container in which you will whip can also be cooled and wiped dry.
2. Now pour the cream into a clean bowl and start beating with a submersible mixer or blender until fluffy peaks appear. The mass should be snow-white, airy, increase in volume several times and not fall off.
3. At the end of whipping, you need to gradually pour 1 packet of vanillin and about 2 tablespoons of powdered sugar into the creamy mass. It is not advisable to use sugar, since its crystals may not dissolve.
4. Now all that remains is to fill the buns, just prepared according to the recipe, with cream. You can do this in two ways. The first method is to transfer the cream into a pastry bag, put a nozzle with a narrow neck on it, make a small hole in the surface of the bun, and inject the cream inside. An easier way is to simply cut the bun in half, making a kind of lid, put one tablespoon of cream inside and close the lid.

We recommend: Cinnamon rolls in a slow cooker

Before serving, sprinkle your buns with powdered sugar. They turn out to be the most delicious 1-2 hours after cooking - the cream will well soak the harsh choux pastry, the product will become soft, airy and very tender. There is no shame in serving such products at the holiday table, and if you additionally pour melted chocolate over them, you will get an excellent alternative to cake.

Feeding and storage features

Choux pastry buns can be made with any filling. To fill the pastry, cut the top with a sharp knife. Ceramic tools are ideal for this.

When the buns are filled with filling, carefully place them on a plate. In this case, air must flow to each product. The second layer should be made sparse.

It is worth considering that custard buns easily become damp and turn into something inedible. Therefore, it is recommended to cover the container with baked goods with paper towels. It should only be stored in a ventilated area. It is not recommended to put the buns in the refrigerator.

This dessert can be served with tea, coffee, various sweet drinks and milk. The finished cooled buns can be sprinkled with powdered sugar. This will make them look even more appetizing.

• Let's prepare flour (bread) tea leaves. In a saucepan, combine milk (or water) and flour, mix, put on low heat, stirring until it reaches a jelly state, when grooves begin to appear from the spoon, remove from heat. There may be lumps left, but they will disperse during kneading. After cooling, the tea leaves are ready for further use or put in the refrigerator; it can be stored for up to 3 days. There is a statement - if the flour (bread) tea leaves are infused, then the baked goods will have a pleasant aroma.
• Add yeast, sugar and flour to warm (t 36-38 C) milk, mix, leave on the table until a yeast cap appears. This will take up to 20 minutes depending on the air temperature and the quality of the yeast.

• Sift the flour into a mixer bowl, add sugar, vanilla sugar, salt, eggs, ripened dough and flour (bread) tea leaves. If the brew is from the refrigerator, then let it reach room temperature. Also, for flavor, you can add milk powder or dry cream (in powder), but you can do without.
• Knead the dough at medium speed for one minute, the flour should absorb all the moisture.
• Add soft butter and continue kneading the dough at medium speed for about 15 minutes. The dough will not lag behind the walls of the bowl and will come together. The dough should be soft and slightly sticky. If you still knead with your hands, you may want to add more flour, of course add some, it’s okay, but keep in mind that the more flour in the dough, the denser the baked goods.
• Place the kneaded dough in a warm place for an hour and a half to proof. The dough should triple in size.

• Turn the bowl with the proofed dough over and dump the dough onto a floured table. The total weight of the dough is about one and a half kilograms, we divide it, at our discretion, into pieces of 80-120 grams. Round, cover and leave for 10 minutes, so the gluten will relax and the dough will not resist when forming buns. Buns can be made in any shape. I rolled the ball into a long cake and twisted it, making an oblong bun.

• Place the buns in a mold, always with sides, greased with butter, cover and leave to proof for 40-50 minutes.

• Coat the proofed buns with beaten egg or milk, place in a preheated oven, bake at 180 C degrees until done.

• We coat the baked hot buns with a piece of butter, so they will be even more tender, softer, and the color brighter. If desired, you can sprinkle with powdered sugar.

The buns turn out so soft that it’s beyond words, better watch the video and see for yourself.
A huge plus is that these buns do not go stale for a very long time. Video recipe: