MASS PUMP, choux pastry and profiteroles

You wonder how the profiteroles are made, or pasta dough Choux pump?
we will look at the concepts and techniques.

Although Choux paste is grouped with pasta, it is quite different in relation to its preparation.

However, the result is a crispy leavened mixture forming a juicy air cavity can be filled in different ways.

Like other pasta, Choux is used as a container for containing fillings such as cream or fruit.

Once prepared may extend well with a nozzle or by two spoons.

The cooking time for choux dough depends on the size and shape of pasta.

We learn some history

The origin of the development of this mass hardly be determined, so ancient and modifications in the course of time has suffered at the hands of skilled professionals.

Many believe it comes from a much more ancient mass yet known by the name of Poupelian or Poupelin, consisting of cheese not descremado made the day and lowered with eggs and which mixture is a paste with flour and salt, cook after the oven, to rather strong temperature and placing them on paper smeared with butter.

The pâté chaud (Pasta prepared hot) may see because of a phonetic transformation or the way that this mass has been given a part, such as choux a la creme known to us as Lyonnaise, similar to small cabbage, it is the mass frenceses our colleagues called Choux and I kicked us by degeneration of the French phonetics, call Choux.

The basic technique is to cook the pasta until it begins to swell, add eggs slowly out of the fire, beating them to incorporate as much air as possible. The paste must be hot enough to cook eggs a little, but not too much because the mixture curdle.

PREPARE choux pastry

To prepare this paste two sequences are followed.

First the water, butter and flour are mixed and then beaten eggs are incorporated.

Water and butter gently heat until the butter melts and then brought to a boil.

If the mixture is heated too quickly and water boils before melted butter, liquid is lost by evaporation.

flour to the boiling liquid is then quickly added and mixed to form a ball of dough before adding the eggs, which are incorporated one at a time, trying to add at this time as much air as possible.

Continue beating until dough is smooth and bright, being ready for use.

Secrets and tricks to keep in mind it will fail preparation:

* Add the flour all at once in the middle of the boiling liquid.
* Preparation for cooking must peel off the bottom of the container and have a smooth and soft appearance.
* It is very important to warm the dough before adding the eggs.
* When you add the first egg mass seems to be cut, it must be hard beat well until thoroughly amalgamated before entering the second egg and so on.
* This process can be performed in blender or food processor.
* The baking the dough pump should be performed first furnace temperature hot 250 ° C, thereby the gas produced therein causes the parts increase twice its size, mass inflates, cupping, which it is their so particular feature.
Then without opening the oven door to keep out air, lower the temperature to 150 ° C and continue cooking 15 to 20 minutes to más.Esto is perfectly dry inside.
* If the oven door before the time set is opened, the mass comes into contact with air and loses steam that rises, falls short dry inside and therefore deflates, is short, flat and not you can use.