Italian food: Impasto della Pasta Choux Salata (Savory Choux Dough)

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Impasto della Pasta Choux Salata (Savory Choux Dough)

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Course Appetizer, Snack

Cuisine Italian

Equipment

• Equipment Needed
• Medium saucepan
• Wooden spoon
• Mixing bowl
• Whisk or electric mixer
• Piping bag with a star nozzle
• Baking sheet lined with parchment paper

Ingredients

  

• Ingredients:
• 150 g of water
• 80 g of butter cut into pieces
• 1 pinch of salt
• 2 teaspoons of sugar optional
• 120 g of all-purpose flour type 00
• 3 large eggs approximately 60 g each

Instructions

 

• Method:
• Prepare the Dough:
• In a medium saucepan, combine the water, butter, salt, and sugar (if using).
• Place the saucepan over medium heat and stir until the butter is melted and the mixture comes to a gentle boil.
• Remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
• Return the saucepan to low heat and continue stirring for about 2 minutes to dry out the dough slightly.
• Incorporate the Eggs:
• Transfer the dough to a mixing bowl and let it cool for a few minutes until it's warm but not hot.
• Add the eggs one at a time, mixing well after each addition. The dough will appear lumpy at first but will become smooth and glossy as you continue to mix.
• Pipe the Dough:
• Transfer the dough to a piping bag fitted with a star nozzle.
• On a baking sheet lined with parchment paper, pipe small mounds of dough, spacing them about 2.5 cm apart.
• For a decorative touch, you can brush the tops with a beaten egg wash before baking.
• Bake:
• Preheat your oven to 200°C (390°F).
• Place the baking sheet in the oven and bake for 15 minutes.
• After 15 minutes, reduce the oven temperature to 180°C (350°F) and continue baking for an additional 10-15 minutes, or until the choux are golden brown and puffed.
• Once baked, turn off the oven and let the choux rest inside for 5 minutes to allow the steam to escape, preventing them from collapsing.
• Cool and Fill:
• Remove the choux from the oven and let them cool completely on a wire rack.
• Once cooled, slice them open and fill with your choice of savory fillings, such as cheese, ham, or vegetables.
• Variations and Tips:
• Cheese Addition: For a cheesy flavor, you can mix grated Parmesan or Pecorino Romano cheese into the dough after adding the eggs.
• Herbs: Incorporate finely chopped herbs like rosemary or thyme into the dough for added aroma and taste.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to accommodate gluten sensitivities.

Keyword Impasto della Pasta Choux Salata (Savory Choux Dough)

Impasto della Pasta Choux Salata, or savory choux pastry, is a versatile Italian dough used to create a variety of appetizers and snacks. Originating from France, this dough has been embraced in Italian cuisine for its light, airy texture and adaptability. In Italy, it’s commonly used to make “bignè salati” (savory choux puffs) filled with ingredients like cheese, ham, or vegetables.

Let me show you how I make Impasto della Pasta Choux Salata.

Notes:

The dough should be smooth and glossy after mixing in the eggs. If it’s too thick, you can add a little water to reach the desired consistency.

Ensure the choux are completely cooled before filling to prevent the filling from melting or becoming soggy.

Ingredients:

• 150 g of water
• 80 g of butter, cut into pieces
• 1 pinch of salt
• 2 teaspoons of sugar (optional)
• 120 g of all-purpose flour (type 00)
• 3 large eggs (approximately 60 g each)
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto della Pasta Choux Salata now.

Preparation Time: 15 minutes

Cooking Time: 25-30 minutes

Total Time: 45 minutes

Ease of Cooking: Moderate

Servings: Approximately 12-15 pieces

Calories per Serving: Approximately 72 kcal

Cost of Ingredients: Low

Cuisine: Italian

Course: Appetizer or Snack

Equipment Needed:

• Medium saucepan
• Wooden spoon
• Mixing bowl
• Whisk or electric mixer
• Piping bag with a star nozzle
• Baking sheet lined with parchment paper
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto della Pasta Choux Salata now.

Method:

1. Prepare the Dough:
   • In a medium saucepan, combine the water, butter, salt, and sugar (if using).
   • Place the saucepan over medium heat and stir until the butter is melted and the mixture comes to a gentle boil.
   • Remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
   • Return the saucepan to low heat and continue stirring for about 2 minutes to dry out the dough slightly.
2. Incorporate the Eggs:
   • Transfer the dough to a mixing bowl and let it cool for a few minutes until it’s warm but not hot.
   • Add the eggs one at a time, mixing well after each addition. The dough will appear lumpy at first but will become smooth and glossy as you continue to mix.
3. Pipe the Dough:
   • Transfer the dough to a piping bag fitted with a star nozzle.
   • On a baking sheet lined with parchment paper, pipe small mounds of dough, spacing them about 2.5 cm apart.
   • For a decorative touch, you can brush the tops with a beaten egg wash before baking.
4. Bake:
   • Preheat your oven to 200°C (390°F).
   • Place the baking sheet in the oven and bake for 15 minutes.
   • After 15 minutes, reduce the oven temperature to 180°C (350°F) and continue baking for an additional 10-15 minutes, or until the choux are golden brown and puffed.
   • Once baked, turn off the oven and let the choux rest inside for 5 minutes to allow the steam to escape, preventing them from collapsing.
5. Cool and Fill:
   • Remove the choux from the oven and let them cool completely on a wire rack.
   • Once cooled, slice them open and fill with your choice of savory fillings, such as cheese, ham, or vegetables.

Variations and Tips:

• Cheese Addition: For a cheesy flavor, you can mix grated Parmesan or Pecorino Romano cheese into the dough after adding the eggs.
• Herbs: Incorporate finely chopped herbs like rosemary or thyme into the dough for added aroma and taste.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to accommodate gluten sensitivities.
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto della Pasta Choux Salata now.

Nutritional Information per Serving:

I hope this guide has made making Impasto della Pasta Choux Salata seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.