mercoledì 29 febbraio 2012

Choux pastry

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Choux pastry
Choux Paste, whose name changes depending on what form you decide to take it for cooking (bignèeclairschoux small) part of the family of the slurries. This paste is prepared with eggs, flour and butter and the preparation is pre-cooking in a pot in which the pasta provides body, before being transferred to a "pastry bag" and pressed on a baking sheet, with the classical spherical or elongated, etc.. and baked. During cooking the Choux paste  tends to double in volume. Its surface is golden and hard while the inside becomes empty. In fact, once the cooked choux, these are filled with creams. Choux Paste  is used both in preparations sweet, that in preparations salata.In according to the type of filling is meant to prepare. They can be filled with custard, for example, for a delicious dessert, or soft cheeses and sausages for an appetizer chicMoreover, the Choux paste is the basis of preparations as profitterols and Saint Honoré Cake and two delicious desserts French pastry, hence the origin of this pastry. in this type of mix, the original recipe, not involving the use of baking powder for cakes, but there are several recipes in which it provides.This light and fragrant pasta has only one fault: it tends to absorb moisture from the environment, and if cooking is not done by art, the pastry tends to become soft and remain raw inside. Thus, the eye area! Below is the original recipe Choux Pastry and a second version with milk. In the second recipe, the quantities given in the recipe seem huge but just divide by four and you get a reasonable quantity of dough.

Choux pastry (original recipe):


75 g flour
30 g butter
2 small eggs

120g of water
a pinch of salt

Put water in a saucepan, butter and salt and bring to a boil.When the mixture reaches a boil reduce heat and add the sifted flour, stirring to avoid lumps. Cook for 2 'long.Cool the mixture.Add eggs one at a time and mix.Butter a baking sheet or line it with parchment paper.Place the dough into a sac-a-few, wetting the tip and form the cream puffs on baking sheet.Bake at 200 degrees C for 15 'or, without a fan, leave open to dry in the oven for 10'.

Choux pastry or Bignè Paste



 kg whole egg and 80g (1080 g)
735 g of water
665 g of butter
105 g fresh whole milk
700 g of flour 00
a pinch of salt

Place in a saucepan of water, milk, butter and salt and bring to a boil.When the mixture reaches a boil reduce heat and add the sifted flour, stirring to avoid lumps. Cook for 2 'long.Cool the mixture.Add eggs one at a time and mix.Butter a baking sheet or line it with parchment paper.Place the dough into a sac-a-few, wetting the tip and form the cream puffs on baking sheet.Bake at 200 degrees C for 15 'or, without a fan, leave open to dry in the oven for 10'.

If you want to discover the tempting recipes with The Chuox Pastry, You must to visit the section "Your recipes" and "More recipe" for sweets, and "Menu nuxia and not only" for the salt (you can click directly on these titles).

Your Recipes

( This recipe is By Nuxia )


a disk of sponge cake ready
icing sugar 
choux paste: 
200 g flour 
150 g butter 
5 eggs 

400 g fresh cream 
250 brown jam 
200 g dark chocolate 
150 g brown crumbled 

Choux pastry: Make the dough as in recipe choux puffs, always with 150 of water.Once ready, with the pastry bag, form two spirals ø cm 22) on two plates alreadycoated with baking paper. Bake at 240 ° C for 10 ', then lowered to 190 ° C, openand close the forno.e immediately proceed in cooking for 10'. Remove from the oven and let cool on a wire rack. Melt chocolate with cream and jam. Cold, mount it using an electric mixer until creamy. Finally add the chestnuts. Spread the first disc of choux pastry with half the cream, stack the cake, cover with remaining cream and close with the second disc of dough, choux. Sprinkle the cake with icing sugar and garnish with cocoa.
Recipe of the 2012/02/24

( This recipe is Sophie, Montpellier - France )

INGREDIENTSFor the choux pastry: 

150 g flour 
80 g butter 
4 eggs 
For the filling and topping:
500 g ricotta Piedmont 
200 g whipped cream 
60 g of citrus honey 
cubes of candied orange 
toasted sliced ​​almonds 
Grand MarnierPrepare the choux pastry to make the crown (Paris-Brest): boil 250 g of water with a pinch of salt and butter, then pour in the flour all at once and stir, cook the mixture until it detaches from the pan with a sizzle. Transfer it then fitted with a dough hook whip, let cool, then stir in the eggs and pick it up in a pocket of cloth with large nozzle, smooth. Draw a circle 23 cm in diameter on a sheet of parchment paper stretched on a plate, following the design, prepared the crown with the wire coming out from the pocket of dough, making it drop with a spiral motion. Bake the cake at 180 °C for 40 ', half-closing the oven after the first 15' of cooking. Mix the ricotta with honey, orange peel, 35 g of sugar, a tablespoon of Grand Marnier, stir in the whipped cream and, with this compound, the Paris-Brest stuffed cold, cut in half in thickness, that is horizontally Garnish with slivers of almonds and a drizzle of caramel.
Recipe of the 2012/02/23 


(This recipe is from Cinzia T.)

INGREDIENTSFor the choux pastry: 

125 g flour 
70 g butter 
4 eggs 
For the filling and garnish: 
fresh cream 700 g 
150 g dark chocolate 
100 g sugar 
rumFor the choux pastry: boil 250 g of water with butter and a pinch of salt. Pour the flour all at once and stir the mixture, holding it until the fire will make a sizzling sound as if friggesse and detaches from the pan. Then transfer it to the bowl, let cool, then stir in the eggs, one at a time, working with the whip hook. Gather the dough into a pocket of fabric fitted mouthpiece smooth, thick. Cover a baking sheet with parchment paper, then, moving the pocket in concentric circles, with the blade of dough that will drop, formed on the plate a disk full of about 20 cm in diameter and, with the mixture that remains in the pocket , prepared 20 balls as big as a hazelnut (puffs). Bake all at 200 degrees C for about 20 '(disc and choux can be prepared the day before).Whip 200 g of cream and the cream puffs stuffed. Melt the chocolate in a double boiler, let cool, stirring occasionally so it does not congeal, then mix it with 350 g of whipped cream, flavored everything with a spoon of rum. Dissolve the sugar to caramel, a dive at a time the cream puffs stuffed, then stick them along the edge of the choux pastry disk that you placed on a serving platter. Spread the center of the cake with chocolate cream, decorated with a rack of whipped cream (150 g remained) and serve immediately. 
Recipe of the 2012/02/23

( This recipe is By Nuxia )


Sweet choux pastry:
75 g flour 
30 g butter 
2 eggs small 
granulated sugar 
Stuffing and gravy: 
500 g pears  
200 g cream 
50 g sugar -
40 g butter 
1 orange 
cream Chocolate Hazelnut
 icing sugar


Sweet choux pastry: boil 120 g of water with butter and a pinch of salt, add the flour and stir, cook until the polenta comes away from the walls of casseruola.Fate cool, then stir in the eggs. Gather the dough into a pastry bag with a large nozzle spizzata and bring him down in 12 clumps (puffs) on a baking tray covered with baking paper. Sprinkle with granulated sugar and bake at 190 ° C for 30-35 '. Filling: whip the cream, addolcitela with a tablespoon of powdered sugar, then pick it up in a pastry bag and fill the cream puffs. Sauce: peel, cook for 10 'pears cut into chunks with the butter, sugar and orange peel can be removed before you mix the pears.Serve fritters with salsa and a drizzle of chocolate sauce.
Recipe of the 2012/02/22

( This recipe is By Nuxia )


Choux pastry:
 100 g flour 
 65 butter 
2 eggs 

To complete: 

600 g whipped cream 
500 g cream 
a packet of frozen puff pastry ( 500 g )
sugar and icing


Let thaw the puff pastry. Choux pastry: boil 200 g of water with butter and a pinch of salt, then pour in the flour and keep the mixture on the stove, stirring it until you make a sizzling sound and detaches from the pan, let cool, then stir in the eggs , one at a time. Base: place on a baking sheet covered with parchment paper a disc of puff pastry often mm 5 (Ø 26); bucherellatelo and surround with a cordon of choux pastry, collected in one pocket and a hood made out of thick, smooth. The rest of the dough, instead, deponetelo in tufts (choux) on a second plate covered with baking paper bake the 2 plates at 180 ° C for 25 '. Mix 150 g of whipped cream with cream, sweetened whipped cream with the remaining tablespoon of sugar  icing. Cake: Pour into the prepared base 2/3 of the cream and, with the rest, 10 stuffed choux you will place around the base, distant from each other. Garnish the cake with whipped cream stripes (g 450), made out of a nozzle spizzata pocket, and placed among the tufts choux, the latter, are polished with a caramel prepared with about 150 g of granulated sugar.
Recipe of the 2012/02/22

( This recipe is ByNuxia) 

For the choux:

200 ml Water
100 g Butter
130 gr flour
a pinch salt
4 medium eggs
5 g Sugar

For the Chantilly cream:

500 ml fresh cream
2 tablespoons icing sugar

For the coating:

400 g dark chocolate
20 ml Fresh Milk
500 ml fresh cream


To prepare the chocolate profiteroles must begin with the realization of puffs with ingredients listed in this recipe following the directions for preparing the dough for cream puffs. Once cooked and cold now, drill a hole in the base of each puff with something sharp (the handle of a teaspoon), so that the nozzle of the pastry bag, you can use to stuff them penetrarvi.A Now make the Chantilly cream that will serve to fill the profiteroles with chocolate, place in a large bowl, 500 ml of well-chilled heavy cream mixed with sugar icing, whip the cream with a whisk until it is firm enough to stay attached to the hoses without dripping. With the cream puffs filled all closed and put in refrigerator in an airtight container or covered with transparent film.Meanwhile, prepare the coating of chocolate profiteroles: Put in a saucepan the cream and milk, then bring them to touch the boil and add the chopped chocolate, stir until the chocolate is completely dissolved and mixture is smooth and free of lumps. Place the mixture in the refrigerator and leave it cools, it thickens to the point that manages to veil the cream puffs remaining attached to the surface. Dip the cream puffs, one at a time, into the chocolate cream and with the help of two forks, take them out, let them drain slightly and arrange on a plate forming a basis on which poggerete gradually all the others to finish with a pyramid. If you were to move the chocolate cream, you can pour over the pyramid and then end up garnishing profiteroles with chocolate ribbons of whipped cream. If you do not want to taste the chocolate profiteroles immediately put in the refrigerator and pull them out 15 minutes before serving.
Recipe of the 2012/02/22

More recipes

Cake chocolate profiteroles
(This recipes is By Nuxia)
This recipes has been created by Nuxia, only for  abroad friends. A  tribute to thank them for the success of this website in the world. Thank so much, by Nuxia.

IngredientsFor the cake: 

2 whole eggs plus 
3 egg yolks
⅓ cup sugarSalt
⅔ cup flour
½ cup ground blanched almonds
1 tablespoon cocoa powder
Butter for greasing

For profiteroles:

4 tablespoons unsalted butterSalt
1 cup of flour
3 eggs

For the filling and topping:
5 ounces dark chocolate, chopped8 tablespoons of hazelnut chocolate (Nutella) spreads2 cups heavy cream, divided1 cup of sugarToasted hazelnuts for garnishCocoa powder for dustingPreheat the oven to 375 degrees.Prepare the cake:In a bowl, combine the eggs, yolks, sugar and a pinch of salt, and beat with a hand mixer. Fold the flour, ground almonds and 1 tablespoon cocoa powder, and pour into a pastry bag. Line of a large sheet from the oven with a baking paper buttered, and the tube the batter on it, starting from the center and moving outwards to make two spirals 9 inches. Bake for about 12 minutes. Remove from oven and set aside to cool. Reduce the oven temperature to 350 °.Prepare the cream puffs:Bring 1 cup water to a boil with butter and a pinch of salt. Add the flour and mix until a smooth batter. Remove from heat and set aside to cool. Stir the eggs into the batter and place in a pastry bag. Fourth tube about the size of a walnut mounds of batter onto rubber mats or sheets lined with baking parchment paper.Bake for about 20 minutes, or until puffed and golden.Prepare the filling:
n a double boiler, combine chocolate and chocolate and hazelnut spread with 1 cup of cream. Cook, stirring, until smooth. Refrigerate to cool, then beat until mousse-like consistency.Assemble the cake:Place a layer of cake on a serving platter. Half pipe chocolate mousse in a spiral on the surface. Place the other cake layer on top, and pipe the remaining half of chocolate mousse on the superiore.In a cold bowl, whip the cream remaining heavy until stiff peaks form. Fill a pastry bag with a fine point, and the tube in the profiteroles. Parte.In Put a skillet over medium-high heat, cook the sugar until caramelized. Arrange the profiteroles around the cake, and put the caramel around. Garnish with nuts, and dust with cocoa powder.
Recipe of the 2012/02/24

Nuxia's Menu but not only

Crab and cheese bignè
(This recipe is 
By Nuxia )

For 20 puffs:

70 ml of water
30 grams of butter
45 g of flour 00
  1 pinch of salt
Medium eggs (1 whole and 1 yolk)

For the stuffing of crab:

1 clove of garlic
20 grams of butter
120 g of crab (meat already cooked)
1 teaspoon oil
1 teaspoon sweet paprika
Salt q.b.

For the cheese filling:

60 grams of grated Gruyere
White pepper q.b.

For the sauce:

25 grams of butter
30 grams of flour
250 ml of fresh whole milk
  1 pinch of nutmeg
Salt q.b.

First, preheat the oven to 200 ° and two buttered baking sheets.
Prepare the cream puffs with the doses indicated in the recipe and the procedure here instead. After placing your piles of choux pastry on the plate, cook the cream puffs in the oven and keep aside to cool. Meanwhile, prepare the sauce. Heat the milk in a saucepan, add the flour stirring constantly, add butter, a pinch of salt and nutmeg. Cut into thick slices about 1/2 inch cheese and grattugiatelo. In a small saucepan, heat the butter with the oil and sauté the crab meat for a couple of minutes, season with salt and paprika and transfer the crabmeat in a bowl, addhalf the sauce and stir well bene.Versate gruyere grated into a bowl with the sauce and stir for advanced well, adjust salt if necessary. 20 Cut the profiterolesin half with a boxcutter knife from the narrow, slender and slightly inside vuotateli,fill them with two stuffings. Put aside a small amount of each of the farce that will serve to garnish the top of the cream puffs with thyme and chives. If you do notconsume them immediately, place in refrigerator in a container with the lid andpull them out 15 minutes before serving.
Recipe of the 

Bignè with cheese
(This recipe is By Nuxia )

12 medium-sized bignè
200 g of Parmesan
100 g of sliced ​​bacon
2 egg yolks
50 g of butter
4 tablespoons milk
6 whole kernels of walnut

Cut the butter into small pieces, put it in a bowl and melt in double boiler; grated parmesanand add to the butter, pour in the milk and melt the mixture, stirring gently, add the yolks andembed them continuing to cook. Remove from the heat and pepper and allow to cool, divide half the kernels of the donut noce.Tagliate a cap, fill with cream cheese and garnish with the kernels. Toastslices of bacon on the grill of the oven to 200 C, then lay them on a serving dish, put 1 of each puff and serve.
Recipe of the 2012/02/23
Bignè delicious 
(This recipe is from Barbara S.)
8 large Bignè
300 G Ricotta
Bechamel 80 G
 Smoked Salmon
Parmesan Cheese

The fragrant white sauce with a little 'of nutmeg. In a bowl, mix three tablespoons of cream cheese, salmon and add the chopped parsley, salt and pepper, mix well. Cut the cover beignets, svuotateli gently if necessary and fill with the filling using a pastry bag. Arrange the stuffed puffs in a baking dish, sprinkle with grated cheese and cover them with sauce. Bake at 200 degrees for 10 minutes and then brown the top
Recipe of the   2012/02/23
Cheese Bignè
(This recipe is M.Grazia S.)
 Bignè to taste
Herbs aromatics to taste
150 g Fresh Cheese
Pink Pepper In Grains to taste

Prepare the same mixture but without zucchero.Formate the donut and bake in the oven. Then cut off the cap and divide it in half. Prepare a working 150 g cream cheese and a tablespoon of fresh herbs. Fill the donut and ricomponeteli, supporting both sides of the shell slightly tilted. Serve sprinkled with pink peppercorns crushed.
Recipe of the 2012/02/23

(This recipe is By Nuxia )

INGREDIENTSChoux pastry:
125 g flour 
60 g butter 
50 g grated Parmesan cheese 
4 eggs 
a sachet of baking pies 
250 g grated ricotta
4 shallots 
a small head of lettuce 
butterPreparation:Choux pastry: boil 250 g of water with butter and a pinch of salt, then pour in the flour all at once and, stirring constantly, keep the dough on the fire until sfrigolerà and detaches from the pan, then transfer it into Electric s bowl, let cool then, with the whip hook, mix in eggs, grated cheese, a pinch of paprika ½ teaspoon baking powder. Gather the dough into a large pocket of fabric with mouthpiece, spizzata, and let him out on a baking tray covered with baking paper forming, with the cutting edge of dough that will drop from the nozzle, 12 rings rather narrow (the center of the rings will end with the swelling of the dough); bake at 180 ° C for 30 '. Filling: mix the ricotta with minced shallots, fried with butter and parsley. The warm choux stuffed with lettuce, cottage cheese and serve.
Recipe of the 2012/02/22

(This recipe is By Nuxia )

100 g flour 
75 g ham 
40 g butter 
25 g grated Parmesan cheese 
2 eggs 
truffle paste 

500 g potatoes  
100 g cream
3 shallots 
vegetable soup 
olive oil 

Prepare the choux (the day before): boil 100 g of water with the butter, a pinch of salt, then pour in the flour all at once and keep the mixture on the stove, stirring until make a sizzling sound as if friggesse and detaches from the pan, then transfer it into the bowl, let cool then work it with the whip hook, mix in eggs, one at a time. Pick it up finally in a pocket of fabric with mouthpiece and smooth deponetelo on a plate covered with waxed paper, forming as many balls as big as a hazelnut, di-allocated between them. Bake at 200 degrees for the plate 20 ', so check that the choux are dry. Prepare the filling: put the mixer on ham, Parmesan cheese, a dash of milk and a teaspoon of truffle paste, resulting in a creamy filling for about 30 choux. Cream of Potato: saute the sliced ​​shallots in a little olive oil and brown the sliced ​​potatoes, add a sprig of thyme, salt, pepper, and half a liter of broth, cover and simmer for about 30 ', then delete the thyme, and whisk in cream, bring it to a boil, tie it with the cream and serve garnished with choux and, if desired, stars of carrot.
Recipe of the 2012/02/22

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