When I was young and stupid it seemed to me that the cream puffs pastry dough is the hardest in the world. Well, because I like something so good can be easy? It can not.
Then I grew up, which does not mean that zmądrzałam and still so I thought. Until one day, I decided to model the American president - Yes, I can! turned out that the cake is as simple as building cepa. When the excitement wore off, a little pissed off, because for a long time it could develop its own expense, and yes, the stupid belief, lost a good few years without ptysiów and other eklerek. The conclusions of the above situation they pull out ...
Then, when I felt invincible, I started to develop dry cream puffs. I came upon a terrible frenzy and as a result, each event was marked by salty cream puffs. And then, as usual, cream puffs me bored and went into oblivion. Today I remembered. Avian Want?
Dry Pysia with old cheddar cheese, poppy seeds and paprika - go about 35 cream puffs:
150 g flour 120 g Cheddar
100 ml water 125 ml milk
90 g butter 3 eggs
2 tablespoons poppy seeds 1 teaspoon
paprika ½ teaspoon salt 2 pinches chili
1 pinch black pepper
Preparation:
Cheddar cut into tiny cubes. In a heavy bottom saucepan melt the butter in water mixed with milk and salt. Bring to a boil. Remove from heat and add all at once, all the flour. Mix thoroughly with a wooden spoon. Put the pan back
on a small gas and knead, using a wooden spoon, for about 3 minutes. At the bottom of the pan should see a clear coating of dough, and the same dough should be silky.
Assemble the fire. Hammer one egg, stirring constantly cited cake. or support a small robot on the slowest speed (I recommend the latter, the conscience of this work is to use them;)). Another egg extract only when the previous track and not the dough is thoroughly mixed. The batter should be thick and with stirring should pull the foam was whipped egg whites. Add cheese, poppy seed and pepper, chili, peppers, and how it needs to be more salt - it all depends on whether the cheese is mild or not. Stir one last time.
on lined baking tray with baking paper put the teaspoon of dough leaving a few inch spacing between each of cream puffs. You do not have to play in the formation of beads and so pour everything in the oven.
Bake in preheated oven to 200C with hot air. After 15 minutes reduce the temperature to 180C and bake for 10 more minutes. At three minutes before the end of not excluding the oven, set aside the door. Cool on rack. The best are still warm, but cold are also not bad:)
Enjoy!
RECETTE EN FRANÇAIS: Gougères au cheddar, paprika pavot et
Then I grew up, which does not mean that zmądrzałam and still so I thought. Until one day, I decided to model the American president - Yes, I can! turned out that the cake is as simple as building cepa. When the excitement wore off, a little pissed off, because for a long time it could develop its own expense, and yes, the stupid belief, lost a good few years without ptysiów and other eklerek. The conclusions of the above situation they pull out ...
Then, when I felt invincible, I started to develop dry cream puffs. I came upon a terrible frenzy and as a result, each event was marked by salty cream puffs. And then, as usual, cream puffs me bored and went into oblivion. Today I remembered. Avian Want?
Dry Pysia with old cheddar cheese, poppy seeds and paprika - go about 35 cream puffs:
150 g flour 120 g Cheddar
100 ml water 125 ml milk
90 g butter 3 eggs
2 tablespoons poppy seeds 1 teaspoon
paprika ½ teaspoon salt 2 pinches chili
1 pinch black pepper
Preparation:
Cheddar cut into tiny cubes. In a heavy bottom saucepan melt the butter in water mixed with milk and salt. Bring to a boil. Remove from heat and add all at once, all the flour. Mix thoroughly with a wooden spoon. Put the pan back
on a small gas and knead, using a wooden spoon, for about 3 minutes. At the bottom of the pan should see a clear coating of dough, and the same dough should be silky.
Assemble the fire. Hammer one egg, stirring constantly cited cake. or support a small robot on the slowest speed (I recommend the latter, the conscience of this work is to use them;)). Another egg extract only when the previous track and not the dough is thoroughly mixed. The batter should be thick and with stirring should pull the foam was whipped egg whites. Add cheese, poppy seed and pepper, chili, peppers, and how it needs to be more salt - it all depends on whether the cheese is mild or not. Stir one last time.
on lined baking tray with baking paper put the teaspoon of dough leaving a few inch spacing between each of cream puffs. You do not have to play in the formation of beads and so pour everything in the oven.
Bake in preheated oven to 200C with hot air. After 15 minutes reduce the temperature to 180C and bake for 10 more minutes. At three minutes before the end of not excluding the oven, set aside the door. Cool on rack. The best are still warm, but cold are also not bad:)
Enjoy!
RECETTE EN FRANÇAIS: Gougères au cheddar, paprika pavot et
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