Pastry
Description
Perfectly pairs with tea and coffee. This is a very original dish that can decorate any table. The appearance of the pastries is also important—they look stunning and can be served at almost any celebration. Experiment with fillings to discover new flavors. Check out my recipe; the baking is ready. Serve at the table.
Instructions
- 1
Step 1
In a glass bowl, mix 100 grams of flour, sugar, and chopped butter. Add a couple of drops of red or pink food coloring. Rub all the ingredients together with a fork. Knead into a firm, dense dough.
- 2
Step 2
Line the table with a sheet of parchment paper and place the dough on it. Cover the dough with the other half of the parchment paper and roll it out between the paper into a thin sheet so that the dough remains inside the parchment. Place the resulting dough sheet into the freezer.
- 3
Step 3
Now you need to prepare choux pastry. To do this, place a saucepan on the stove. In the saucepan, combine 120 grams of butter and water. Bring the ingredients to a boil over low heat.
- 4
Step 4
While the mixture is boiling, add the flour and stir until all lumps have completely disappeared.
- 5
Step 5
Using a food processor, beat the chilled raw chicken eggs. To help them whip better, you can add a pinch of table salt or a few drops of lemon juice.
- 6
Step 6
Without stopping the beating, add the egg mixture into the hot part of the dough one tablespoon at a time.
- 7
Step 7
Once the dough has cooled, transfer it to a pastry bag with a nozzle. Line a baking sheet with greased parchment paper. Pipe small pastries onto it using the pastry bag.
- 8
Step 8
Take the sheet of dough in parchment paper out of the freezer. Unwrap it and place on the work surface. While the dough is still frozen, quickly cut out small circles using a small cookie cutter.
- 9
Step 9
Place the cut-out circles of colored dough on top of the piped choux pastry. Preheat the oven to 180 degrees. Put the baking sheet with the pastries into the oven and bake for half an hour.
- 10
Step 10
While the pastries are baking, whip the heavy cream with strawberry syrup or jam. This will be our cream. When the baked pastries have cooled, cut off the tops and fill them with cream using a piping bag.