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Time: 40 minuti
Choux pasta is a preparation that allows us to make sweet and slate recipes, baked or fried.
But the preparation is not so simple that there are endless tutorials that show how to make it, but the real trick is knowing how to dose the eggs well inside a first batter that is cooked in the pot.
The neutral taste of the dough without sugar, especially when the liquid fraction replaces the milk with a delicate broth, it goes perfectly with savory recipes.
Choux pasta lends itself to endless variations and shapes, so once you understand the recipe, it will give great satisfaction.
But how much does the uncooked cream puff provide at a nutritional level ?
100 g of Bignè about 362 calories (25.3% carbohydrates, 10% protein, 64.7% fat) all then you have to recalculate about the filling that will complete the product.
The origin of choux pasta dates back to the Renaissance by an Italian pastry chef at the court of Florence; when Caterina de' Medici married Henry II of Orleans (future King of France) she brought her recipes and many of her cooks and pastry chefs, Among these was Popelini who in 1540 invented the dough for cream puffs. In fact, the true authorship of this recipe would be up to the chief Medici pastry chef Penterelli, Popelini (his successor) had the merit of perfecting it.
Being able to know the dough is essential not to make the dough unrecoverable and get puffy cream puffs, crumbly and empty inside. Go to the eye in this case is the rule, check the consistency of the dough, if it dries on tape but remains elastic and not liquid, then it does not need more eggs.
Ingredients for 40 pieces of cream puffs
100 g water
100 g butter
130 g Special prepared leavened pastries Molino Dalla Giovanna
a pinch of salt
For the filling
10 slices of gluten-free salami
5 slices of cooked ham without gluten
5 slices of gluten-free mortadella
500 g gluten-free creamy cheese
Time: 40 minutes plus rest
Difficulty level: medium
To make the cream puffs, pour the water into a saucepan and bring it almost to boiling, then add the butter and melt slowly. As soon as it is completely melted, bring the mixture to a boil and add the flour to rain, stirring constantly with a spoon until you get a ball.
Cook until the dough is detached from the walls, so work in the pot for about 3-4 minutes. Remove from heat, let stand for 1-2 minutes (the dough should be still hot), then add an egg (must be at room temperature) at a time, stirring everything with an electric whisk. Form small balls with the dough, using a sac à poche with a smooth nozzle, or using two teaspoons, and place them well spaced on a baking sheet lined with parchment paper. Bake in the hot oven at 210 C for 15-20 minutes, then bake and let cool well.
Divide the cream puffs in half, in a sac a poch with striped tip put the cream cheese, peel a tuft of cheese on the base and place the cooked ham bent in 4 parts peel another tuft of cheese, add basil or chives and close with the other part of the cream puff; complete all the others with mortadella and salami always as done with the cooked ham.
When all the cream puffs are filled, put a bamboo stick with a tomato and serve.