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Choux pastry - recipe
Italian (Automatic Captions) Italian (Automatic Captions)
orari
ciao a tutti benvenuti nella cucina digiallo zafferano chissà quanti di voi
hanno pensato almeno per una volta dipreparare i bignè fatti in casa
perfetto oggi prepareremo insieme lapasta choux
è un impasto leggere delicato con cuiappunto potete formare
i classici di miei ma anche le claire leciambelle le forme pure deciderete voi e
che potete farcire con ritieni siastarò zitto che dolci vediamo quindi se
gli ingredienti che ci occorrono
4 uova medie a temperatura ambiente 100
grammi di farina un pizzico di sale
un cucchiaino di zucchero a solo per lepreparazioni dolci
milioni di acqua i
grammi diburro prepariamo quindi se la pasta
choux
per prima cosa prepariamo lapastasciutta essere a formare i nostri
bignè in questa pellicola ho messol'acqua lo zucchero il sale e il burro
ho lasciato sciogliere tutte non appenacomposto comincia a bollire come vedete
buttiamo
tutto in una volta la farina all'internoa questo punto togliamo la pentola dal
fuoco e mescoliamo finchè non otteniamouna palla l'impasto si deve praticamente
unire
come vedete
tutti gli ingredienti si stanno peramalgamarli insieme
ora rimettiamo il composto sul fuocofuoco basso
e lasciamo asciugare mescolando fino ache sotto sul fondo della pentola non
sai fare non si forma una patina
come vedete sul fondo della pentola siè formata la pagina. di cui parlavamo
quindi adesso spegniamo il fuocoaccogliamo impasto dalla pentola
mettiamo in un piatto non lasciamocompletamente raffreddare
in questa ciotola e nient a sto che deveessere completamente freddo qui invece
abbiamo le uova che anche se miraccomando è molto importante devono
essere a temperatura ambiente oraaggiungerò un uovo alla volta ma non
raggiungerò mai secondo finchè ilprimo non sia stato completamente
assorbito dal in pasto
quindi cominciamo con uno
e mescoliamo. finchè non saràcompletamente assorbito
ho messo l'impasto dentro la tasca dapasticciere munita di bocchetta liscia
poi possiamo formare su una tegliaprecedentemente foderata con carta forno
tutte le forme che vogliamo io peresempio ho fatto dei bigne belleclaire
te delle ciambelle
dopodiché informiamo la the year inforno statico a
gradi per
minuti
abbassiamo poi a
gradi facciamoancora per
minuti dopodiché possiamo
spegnere il forno
e lasciare all'interno di esso la nostratenda per altri
minuti con dello
sportello del forno sotto uso
ed ecco alcune delle realizzazioni chesi possono preparare con la pasta choux
che vide ricordo possono essere farciche sia con creme dolci hostal a te
la storia è giallo zafferano salutatela prossima di ricerca
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