Brand Dough
Light and airy! - Try pastries made from brand dough such as cream puffs or eclairs following 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.
Bring milk, water, salt, sugar and butter to a boil in a pot. Mix sifted wheat flour with 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. Keep roasting until a white layer 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 below 40 °C. Gradually fold in the eggs using a slow-running mixer until the dough is smooth and supple. Do not whisk vigorously so it stays compact. The dough is ready when it shines and falls from a spoon without tearing.
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3.
For cream puffs, fill the dough into a piping bag fitted with a 13 mm star tip and arrange rose-shaped mounds on a parchment-lined baking sheet. For eclairs, pipe about 9 cm long strips.
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4.
Bake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 25 minutes until golden brown. Remove and let cool. Slice the cooled brand dough pastries horizontally with a bread knife, separate the halves and fill with cream, quark or fruit spread.
