Choux pastry

Fire ground or Brühmasse, is a mass first of flour and / or starch, grease, liquid, sometimes sugar and flavors that is heated until coagulation of the egg white and flour gelatinization of the starch before the egg is added. The eponymous heating is called " roasting ", " broth " or " burning ".

Classic Brandteigprodukte are puffs, crullers ( grapes ), donuts or dumplings, profiteroles, éclairs, cream rings (Lucca - eyes) and churros. However, it is also flan (example: Saint- Honoré cake ) and apricot dumplings are made from choux paste. Typical are the large cavities in the interior of the finished pastry.

The relaxation takes place physically. The choux paste is loosened without leavening by water vapor, which can not escape from the vapor impermeable crust of gelatinized starch of the flour and coagulated egg white of the eggs. The typical large voids in the interior, which are ideal for sweet or savory fillings.

In the production is first the liquid ( water and milk in equal parts ) boiled together with fat, sugar and salt occasionally. In the boiling liquid containing gluten flour is then stirred. By the action of heat gelatinized starch, in this case the mass must be constantly stirred. As soon as the ground becomes detached from the vessel wall and smooth, will you allow it to cool slightly and then stirred egg and other product-specific ingredients such as lemon flavor, cheese or spices below.

According pastry book the finished choux paste should have three parts whole egg or the corresponding amount Volleiprodukte contain ten parts finished composition.