Tag: Choux

Choux pastry mushrooms – Italian Cuisine

First of all, prepare the cream (so that it has time to cool down well): put sifted flour, sugar and egg yolks in a saucepan and mix, then add the milk.
Start cooking over a low flame, stirring constantly, cooking until the cream has thickened (it will take about 10 minutes).

While the cream is still boiling, stir in the chopped chocolate, stirring until it melts completely, then transfer the cream to a bowl, cover with cling film and let it cool.

In the meantime, you can proceed to prepare the choux pastry: sift the flour, then put the water, butter and salt in a thick-bottomed pot and bring to a boil, then remove from the heat and add the flour all together, stirring quickly.
Put it back on the heat and stir until the dough comes off the walls.

Move the mixture into a bowl and let it cool well, then add the eggs, one at a time, adding the second only when the first is perfectly incorporated.

Transfer the choux pastry into a sac-à-poche with a star-shaped spout and create caps and stems of the mushrooms on a baking sheet lined with parchment paper, spacing them a little from each other (remember that the hats and stems must be in the same number): for the hats, make rounds of about 4 cm; for the stems, make sticks that are narrower on one side (because they will have to enter the hats), about 6 cm long.
Bake for about 25 minutes at 200 ° C, in a preheated convection oven, then turn off the oven, open the door a little and let it cool down.

When both cream and cream puffs are completely cold, you can assemble your mushrooms: put the cream in a pastry bag with a thin spout, pierce the bottom of the hats with the spout and fill them with cream, then insert the legs into the little hole left. from the sac-à-poche.
As they are ready, arrange the mushrooms on a clean surface and finally sprinkle them with powdered sugar and unsweetened cocoa.

The choux pastry mushrooms are ready, you just have to serve them.

Choux pastry (puff pastry) – Italian Cuisine

Bio
Whole wheat
Light
Gluten free
Lactose-free
Without Eggs
Vegan
Vegetarian

The puffs you can prepare at home, with your hands, preparing the choux pastry, a light and delicate dough, easy to make. To create delicious stuffed puffs, desserts or …

The puffs you can prepare at home, with your hands, preparing the choux pastry, a light and delicate dough, easy to make. To give birth to tasty cream puffs, sweet or savory

Ingredients for 4 people

Step by Step

- How to prepare the choux pastry (puff pastry)
  
  1) Start the recipe of choux pastry pouring milk and water into a saucepan, add a pinch of salt, lo sugar and the butter in pieces and boiling.
- 2
- 2) Remove the pan from the heat. Pours to rain, in a single stroke, the flour sifted, mix with a wooden spoon until you obtain a homogeneous mixture.
- 3
- 3) Put the container back on the fire and cook the mixture over low heat, 2-3 minutes stirring constantly with the wooden spoon, until it comes off the bottom and the walls.
- 4
- 4) Transfer the hot mixture into a bowl, let it cool a little, then join the eggs, one at a time, not adding the next one until the previous one was absorbed by the dough which, in the end, must appear smooth and firm but not hard.
- 5
- 5) Turn the edges of the pastry bag outwards and fill it with the choux pastry for 2/3. Resolve the edge, twist gently and bring the mixture down onto the plate lined with baking paper, forming small heaps of dough of 4 cm in diameter well spaced from each other.
- 6
- 6) Cook the cream puffs in fan oven already hot a 180 ° C for 20-25 minutes, or static oven 200 ° C for 25 minutes opening the oven door a little after 15 minutes.
  
  Tips
  
  To make yours cream puffs perfect, golden and shiny on the surface, before putting them in the oven, lightly crush the surface of the heaps of choux pastry with a slightly wet spoon, so as to dampen the point of the puffs. Then whisk 1 yolk in a bowl with a little water and gently brush the choux pastry, then bake.

Choux pastry roll – Italian Cuisine

Put the ricotta in a bowl and work it with sugar, until you get a smooth cream. Add chocolate and vanilla drops and mix. Keep the ricotta cream in the fridge waiting to use it.

Now prepare the cream puff pastry. Put the water and the butter in a saucepan and melt the butter. As soon as the water reaches the boiling point, add the flour all at once, stir and cook until a white patina forms on the bottom of your pot. Turn off and let it cool.
Add the eggs one at a time, add the next egg only when the previous one has been absorbed by the mixture.

Now put the mixture in a bowl and add the sugar and vanilla and mix.

Now spread the mixture over a dripping pan lined with parchment paper. Bake in a preheated oven at 180 ° with the oven slightly open so as to let out the humidity. After 15 minutes lower the temperature to 160 ° and cook again for 10/15 minutes. Once cooked, leave the roll in the oven for 10 minutes then remove it and let it cool by wrapping it in the same baking paper used for cooking.

Roll out the cream puff pastry, fill with ricotta cream and chocolate chips, then wrap.

Let it rest in the fridge for an hour then decorate it with the advanced cream or whipped cream and candied fruit.

Serve the choux pastry roll.

TAGS: Recipe choux pastry roll | How to prepare choux pastry roll | Roll of choux pastry recipe

Ingredients for 4 people

Step by Step

How to prepare the choux pastry (puff pastry)

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