Cake "Shu"
10 servings
80 minutes
The 'Choux' pastry is an exquisite French dessert that has captivated the world with its tenderness and lightness. Its history dates back to the 18th century when pastry chefs first began experimenting with choux pastry. The light, crispy shells filled with airy cream offer a sweet and delicate flavor that harmonizes beautifully with nuts and creamy fillings. This treat is perfect for festive occasions and cozy tea gatherings, enchanting with its elegant appearance and rich taste. 'Choux' pastries can be served as a standalone dessert or alongside coffee—their texture and flavor become even more pronounced when paired with aromatic beverages. This masterpiece of pastry art remains an unchanging classic that delights gourmets worldwide.
1
Put oil and salt in a pot, add water and place it on the heat. When the mixture boils and the oil completely melts, add the sifted flour all at once.
- Butter: 100 g
- Salt: pinch
- Water: 180 ml
- Wheat flour: 200 g
2
Mix thoroughly and quickly, without removing from heat, until all the flour is well cooked. Transfer the finished dough to a bowl and cool to at least 60–70 degrees (lower is also fine).
3
Whisk large eggs in a separate bowl. Gradually add the eggs to the dough, mixing each time until smooth. The finished dough has a uniform structure, a sticky consistency, and falls from the spoon when tapped against the edge of the bowl.
- Chicken egg: 5 piece
4
Transfer the dough to a piping bag and pipe it into round buns on a baking sheet lined with parchment paper.
5
Bake for 10 minutes at 210 degrees, then for 25 minutes at 180 degrees. It's better to slightly overbake choux pastry products than to underbake them, as they may collapse in the latter case. Also, do not open the oven during baking.
6
For the protein cream, beat the egg whites until stiff peaks form, add sugar and vanilla sugar, and continue beating until a thick, smooth, white, and shiny mass is obtained.
- Egg white: 2 pieces
- Sugar: 110 g
- Vanilla sugar: to taste
7
Fill the pastries with protein cream using a cornet. Coat the tops with buttercream or jam and sprinkle with crumbs or chopped nuts. Chill. This amount of ingredients makes 30 pastries.
- Buttercream: to taste
- Nuts: 30 g
- Sponge cake crumbs: 30 g