Choux pastry gnocchi: lighter, airier, let’s find out

Fried choux – the dumpling made with classic choux pastry – is lighter, try the recipe, easy

Choux pastry ravioli, lighter and more airy, worth trying

Recipe for 2 people.

Classic (no restrictions), Vegetarian

Preparation: 00:50

Intermission: 00:15

TOOLS

2 pan(s), 1 slotted spoon, 1 rack with pan or support plate (optional), 1 strainer(s), 4 bowl(s) (- 1 for the mixer), 1 spatula(s)

EQUIPMENT

conventional + mixer

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for the choux pastry dumplings:

– 62.5 ml of water (or milk)

– 62.5 ml of milk (or water)

– 50g unsalted butter, melted

– 1/2 teaspoon(s) of salt

– 1 teaspoon(s) of sugar *or 7.5 g per 2 servings

– 75 g of wheat flour

– 2 eggs, or enough

FRYING INGREDIENTS

– oil to taste

Ingredients TO COMPLETE:

– sugar to taste

– ground cinnamon to taste

PREPARATION:

1. In the list of ingredients we have chosen the dough made with equal parts of water and milk, which makes it softer. However, this dough can be made with just water or just milk.
2. Separate the ingredients and utensils for the recipe.
3. The entire recipe makes 4 servings and yields approximately 25 cupcakes measured with a teaspoon.
4. Sift the dry ingredients (flour, sugar and salt) separately and set aside in a bowl.
5. Mix in another bowl, a little sugar and cinnamon. Reserve for finishing.
6. Heat the butter and water or (water and milk) in a pan (in which you can continue the recipe) over low heat until the butter has melted.

PREPARATION:

Choux pastry (dough preparation – in the pan):

1. In the pan, with the heated water (and milk) and butter, add the sifted dry ingredients (flour, sugar and salt) all at once.
2. Mix everything with a spatula. Remove from the heat and continue to mix and return to the heat until you obtain a smooth mixture that comes away from the bottom of the pan.
3. Remove the dough from the pan and place it in the mixer bowl.
4. Let it cool for about 15 minutes.

Choux pastry (adding eggs – In the mixer):

1. In the mixer bowl, where the dough is, check whether it is hot/cold.
2. Open and beat the eggs in an auxiliary bowl.
3. Then gradually add ¾ of the quantity of eggs and beat the mixture well to mix it.
4. Check the consistency of the dough: lift the whisk and check that the dough flows in a V shape, slowly.
5. Otherwise, continue adding the rest of the egg(s) until you reach point V (if necessary, increase the quantity in the recipe, adding more little by little, until you reach the desired point).

Choux pastry – Frying (choux pastry dumplings):

1. Heat a pan with oil to a height of about 5cm (if you can measure the temperature, let the oil reach 180°C).
2. Take the quantity equivalent to a teaspoon of dough and, with the help of another spoon, let the dough drip into the pan with the heated oil.
3. Fry the gnocchi for about 3-5 minutes until puffed up and golden brown.
4. Remove them with a slotted spoon and let them drain well, on a rack placed on a pan or plate.
5. Dry well using a paper towel to absorb grease.

FINALIZATION AND ASSEMBLY:

1. Dip the choux pastry gnocchi in the sugar and cinnamon mixture.
2. Serve hot.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.