Shukety. (Choux dough)

About the dish.
Light lush golden balls of choux pastry, sprinkled with crystal sugar, which gives them a wonderful crunchy texture - regular goodies from the French baskets of sweets. Shukety good in themselves, and filled with cream or chocolate.


Shukety as profiteroles, can be filled with whipped cream, custard or else pour the melted chocolate or fruit sauce. We offer products in the dough add sweet spices such as cinnamon or ginger.


• Water - 200 ml
• Butter (diced) - 100 g
• 1 tbsp. l. fine-grained sugar
• 150 g wheat flour (sifted)
• 4 eggs (whisk)
• Article 2-3. l. - Coarse or 'Pearl' sugar (or comminuted pieces Sugar-Boy)


• 2 baking (vystelit baking paper, moisten with water)
• Pastry bag with an average flat nozzle

Shukety. (Choux dough)

Cooking method:

1. The oven temperature is 220 ° C. Heat the water with butter and sugar. The oil should be melted. Give a good boil. Remove from heat. Add flour. Wipe the wooden spoon. Weight should be a smooth paste and be collected in the ball. Easily and completely move away from the walls.

2. Allow to cool slightly. Then inject the beaten eggs often. Carefully rubbing the weight after each addition. The dough should be shiny and soft. So that you can squeeze out of the bag for cookies. But at the same time it is thick enough to keep its shape. Therefore, you may not need all the eggs, which will depend on their size.

3. Fill a pastry bag test. Squeeze on trays, lined with baking paper wet, small balls of dough on sufficient intervals from each other, so that the balls had a place to increase in size. Lubricate the ball over the remaining egg (if used all the eggs, take the milk), sprinkle with crystal sugar. Bake for 15-20 minutes until golden brown. Remove from oven. Prick the side of each ball, to let off steam. Cool on a wire rack and serve.


When cooked in baking parchment wetted evaporates moisture, which helps custard balls up well during baking. If you are using pans with non-stick coating, pour enough working toward roasting sheet with water.
Balls lubricated top egg or milk is wetted to give it gloss and to prevent crumbling when sugar dough rise.





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