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Choux pastry on milk (classic recipe)
The classic recipe for choux pastry on milk at home is truly home baking that we remember from childhood. These fragrant pastries fill the house with warmth and coziness. There are several recipes for making choux pastry; today we will consider the most popular one – the classic recipe for choux pastry on milk. This choux pastry is quick to prepare and even quicker to eat. It is very much loved by children, and adults won’t mind indulging either. A small number of ingredients results in a whole dish of sunny, homemade pastries for tea.
Preparation time: 70 minutes.
Ingredients
Show ingredients
- flour – 400 g;
- egg yolks – from 3 eggs;
- sugar – 1 tbsp;
- sour cream – 1 tbsp;
- salt – ¼ tsp;
- milk – ½ cup (125 ml);
- powdered sugar – ½ cup (for dusting);
- brandy or vodka – 2 tbsp (or to taste);
- vegetable oil – for frying.
Preparation
- Prepare all the ingredients from the list for the classic choux pastry recipe on milk.
- Take the flour out in advance so that it can warm up; be sure to sift it. This will fill the flour with oxygen and cleanse it of any bran, if present.
- Transfer the yolks to a large bowl and mix them with a whisk. There is no need to beat with a mixer or blender.
- Add salt and sugar to the yolks, brandy if desired, as well as add sour cream and pour in the milk.
- Mix all the ingredients thoroughly.
- Gradually add flour to the resulting mixture. Mix everything with a whisk, trying to break up all the lumps.
- Add flour, continue to knead in the bowl as long as it is possible to do so with a whisk.
- When it becomes difficult to knead the dough in the bowl, it is necessary to transfer the kneading to the work surface. Cover the countertop with flour, place the dough on top, and sprinkle some flour on top as well. Start kneading the dough with your hands. At first, the dough will be liquid; it sticks to your hands and the table, but you should not stop kneading and adding flour. It is not worth adding more flour than specified in the norm.
- Knead the dough with your hands for seven to ten minutes. During this time, we get a soft, elastic ball that holds its shape well and has practically stopped sticking.
- One good technique when kneading such dough is to cut the dough in half. As a rule, the dough in the middle is always softer, and during rolling into a thin layer, unpleasant surprises may arise. Cut the dough into two parts; it can be seen that even in the middle, the dough is smooth but soft. Collect the two parts into one and continue kneading.
- We have once again obtained a uniform ball. The dough needs to rest for about forty minutes. Leave the dough on the table and cover it with a bowl to protect it from drafts.
- After forty minutes, the dough has rested, become uniform, and soft. We begin to shape the choux pastry. For this, we will need a rolling pin to roll the dough into a thin layer; the thinner it is rolled, the crispier the choux pastry will be. We will also prepare a pizza cutter to cut different shapes. We will cover the countertop with vegetable oil since we will also fry the choux pastry in oil. If the choux pastry is dusted with flour, it will burn during frying, and the frying oil will become contaminated quickly.
- Roll the dough out thinly and cut out circles using a round cutter. We need to cut them in multiples of three; it will become clear why later.
- From the round blanks, we will form three-layered roses. For this, cut each circle into five parts. Pay special attention – do not cut through, just make cuts.
- Next, fold the circles in such a way that the cuts do not match. In the center of the circle, make a depression using a wooden stick, thus fixing the three blanks together.
- The remaining dough is cut into diamonds – this will be the classic shape of choux pastry. Make a small cut in the center of each diamond.
- Through this cut, twist the dough one or two times, and we get the kind of pastries we have known since childhood.
- Roll out the remaining dough again into a thin layer and cut it into strips using a pizza cutter. Make cuts on both sides of the strip and we get such little branches. If you make cuts only on one side of the strip and then twist it a couple of times (no more, as it will be too thick and dough won't cook through), you will get another variation of a rose.
- The fryer needs to be heated very hot. Drop in the dough in small batches. The oil should be enough so that at first the dough sinks, and only when it cooks through, the dough floats to the surface. First, we fry the little roses.
- Next, other little roses. This is how they look from one side.
- And this is how it looks when the roses are flipped over.
- Now we fry the rest of the dough.
- To remove excess oil, we place the dough on paper towels. We leave it like this until completely cool.
- We decorate the rose-shaped dough with raisins or currant berries. We sprinkle the "roses" and "branches" with powdered sugar and serve on one plate as a composition. Even for guests at tea time – this will be an interesting presentation.
- Classic dough will be very interesting if prepared in different sizes. Additionally, you can cut small rhombuses from the dough and not cut them in half. Rhombus dough is prepared in many countries for Easter as a symbol of bunny ears.
- A huge plate of dough in different shapes, dusted with powdered sugar, will always delight both children and adults.
I recommend preparing the classic milk dough recipe. Enjoy your meal.
