Choux Pastry with Meringue Cream
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Choux Pastry with Meringue Cream
Ingredients
- Butter - 3.5 oz
- Wheat Flour - 8.8 oz
- Salt - to taste
- Farm fresh eggs - 4 pieces
- Water - 1 fl oz
- Sugar - 4.9 oz
- Egg white - 2 pieces
- Meyer Lemon Juice - to taste
- Chocolate - 1.8 oz
Step by Step guide
Step 1
Place the butter, water, and salt in a small saucepan and bring to a boil. Remove the saucepan from the heat and immediately add the flour, quickly stirring the dough with a wooden spoon until it forms a ball that pulls away from the sides of the pan. IT IS VERY IMPORTANT! Do not delay for a second and add the flour instantly while the water temperature is still high.
Step 2
When the dough cools slightly, beat in the eggs one at a time, thoroughly mixing each time with a mixer or whisk.
Step 3
Grease a baking sheet and drop the choux pastry onto it, forming balls with two teaspoons (this is for profiteroles). Place them on the baking sheet with plenty of space in between. The choux pastries should rise two or three times in size.
Step 4
Bake at 392°F for 10 minutes, then reduce the temperature to 356°F and bake for another 15–20 minutes.
Step 5
When the pastries are golden brown, remove them from the oven and let them cool. Empty profiteroles or éclairs can be stored in an airtight container for a few days, and filled with cream just before serving.
Step 6
For the cream, combine water and sugar in a saucepan and bring to a simmer over low heat.
Step 7
Meanwhile, start whipping the egg whites with lemon juice near the stove. The egg whites should be whipped into a very fluffy mass, and the syrup should pass the 'soft ball' test. Gradually pour the syrup into the egg whites while continuing to whip. Whip again until a firm mass forms.
Step 8
Transfer the cream into a piping bag or syringe.
Step 9
Make a slit or hole in each profiterole and fill it with cream.
Step 10
For decoration, melt the chocolate in a water bath and drizzle it over the éclairs.
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