not fried.
Baked and stuffed with chantilly cream.
Well, good anyway. And above all
I have succeeded.
That is a great achievement after years of attempts ended in "pancakes".
The recipe I saw in "Softly" by Santin, made by a chef can not remember which famous restaurant.
The recipe calls for, horrified, even a hint of yeast.
and margarine, because it should help it to rise, but can not remember how and why. And if
yeast and margarine if you allow a world-famous chef, I can never deny myself, humble performer of other people's recipes?
So, yeast and margarine are.
puffs (pastry or choux)
90 gr flour 90 gr margarine 210 gr
water 3 eggs small (or 2 large)
¼ teaspoon baking
a pinch of salt Preheat oven to 200 degrees.
Heat the water with the margarine to boiling, stirring to dissolve all the margarine.
Add a pinch of salt.
Remove from heat and pour all the flour sifted with baking powder in one fell swoop, stirring to mix.
Put on the heat and simmer, stirring at least until the dough does not come away from sides of pan.
Pour in the planetary and let go of the soft dough hook at low speed.
Add an egg and a little increase the speed until the dough is mixed, and then add another egg and so on.
not add an egg until the previous one has not fully incorporate.
Now put everything in the pastry bag.
Line a baking tray with greaseproof paper, buttering both above and below the paper.
With the pastry bag to form tufts of well-spaced from one another, or strips (for eclairs).
With a wet finger of water back to the "pin" of the bunch and bake for about 30 minutes without ever opening the oven door.
Fritters should start to "grow" and swell after about twenty minutes.
After the first 30 minutes, lower temperature to 160 degrees and leave in oven for 20 minutes (this helps to cook the inside of puffs).
When they are golden, let it cool on a wire rack.
You can freeze for a few days or store in airtight boxes.
The filling is made with two thirds to one third of custard and whipped cream without sugar.
0 comments:
Post a Comment