Brand Dough
Light and airy! - Try pastries made from brand dough such as cream puffs or eclairs using the recipe by Spoonsparrow.
Ingredients
- 130 ml milk (1.5% fat)
- 130 ml water
- 1 pinch salt
- 1 pinch raw cane sugar
- 75 g butter
- 75 g wheat flour type 1050
- 75 g whole wheat flour
- 4 eggs (size M)
Instructions
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1.
Boil the milk, water, salt, sugar and butter in a pot. Mix the sifted wheat flour with the whole wheat flour, add it in one go to the boiling liquid and stir with a wooden spoon. Roast the mixture while constantly stirring until a smooth ball forms that lifts from the bottom of the pot. Continue roasting until a white coating appears on the bottom; this is called burning off.
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2.
Immediately transfer the roasted mixture into a mixing bowl and cool it below 40 °C. Gradually fold in the eggs using a slow-running mixer, ensuring the batter remains smooth and supple without becoming frothy so that it stays compact. The dough is ready when it shines and falls from the spoon in heavy strands.
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3.
For cream puffs fill the dough into a piping bag with a 13 mm star tip and arrange rose-shaped mounds on a baking sheet lined with parchment paper. For eclairs shape about 9‑cm long strips.
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4.
Bake in a preheated oven at 200 °C (180 °C fan, gas level 3) for about 25 minutes until golden brown. Remove, let cool, then cut the cooled pastries horizontally in the middle and separate the halves to fill with cream, quark or fruit spread.
