Cream puffs pastry for cake
Description
Tips: Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Pour water over the butter, add a pinch of salt. Heat until the butter is completely melted, then continue heating until the mixture boils.
- 2
Step 2
2. Add the sifted flour and knead well without removing from the heat for about 2 minutes. The flour will cook, forming a thick, dense dough. Transfer the dough to a bowl and let it cool down to 60 degrees Celsius, or simply stir it for a while until the desired temperature is reached.
- 3
Step 3
3. In a bowl, beat the eggs until smooth. Gradually add the egg mixture to the dough cooled to 60 degrees (at higher temperatures the eggs will curdle immediately and the dough will not turn out right), stirring thoroughly with a spoon.
- 4
Step 4
4. If the dough is still too warm to handle comfortably even after thorough kneading, let it rest for a while to cool down, covering it with a lid or a towel to prevent drying. The finished dough should have a thick, uniform, smooth, and shiny consistency.
- 5
Step 5
5. To prepare the cake base, transfer the choux pastry into a piping bag and pipe onto a parchment-lined baking sheet in a rectangular "lattice" shape, like mine, or any other shape you prefer.
- 6
Step 6
6. Bake the prepared choux pastry layer for the cake in a preheated oven at 210-220°C (410-430°F) for about 15-20 minutes, then reduce the oven temperature to 200°C (390°F) and continue baking for another 15-20 minutes (baking time may vary depending on the size and thickness of the "grid"). Under no circumstances should you open the oven during baking, otherwise the pastry will collapse! Monitor the process through the oven window; the pastry is ready when it develops a golden crust on the surface.