Choux Pyramid (Windbeutel-Pyramide)

Choux Pyramid (Windbeutel-Pyramide)

Category: Confectionery

Kitchen: german

Ingredients
butter	130 g
sugar	1 tbsp. l
salt	pinch
water	180 ml
milk	180 ml
flour	225 g
For filling:
cream	400 g
cream fixer	2 pcs
powdered sugar	1 tbsp. l
eggs (in dough)	about 4 pcs

Cooking method

• Here's a fun and easy way to serve choux pastries.
• Pour water, milk, sugar, salt and oil into a saucepan.
• Bring everything to a boil.
• Pour the sifted flour into the boiling liquid and stir vigorously until the dough begins to separate well from the walls.
• Transfer the dough to a bowl.
• 
• Now we drive eggs into the dough one by one, each time stirring the dough well until smooth.
• At the end, you need to be especially careful not to add more eggs.
• It is better to add the yolk at the end, and then, if necessary, the protein.
• I saw in one cooking show that the correct choux pastry should hang from a spoon in a triangle.
• Now we put the dough in a pastry bag and squeeze the cakes onto a greased baking sheet (I put a silicone baking mat on the baking sheet).
• 
• The oven is preheated to 250 degrees.
• After the baking sheet is placed in the oven, reduce the temperature to 200 degrees and bake for about 20-25 minutes.
• The cakes should be browned.
• In the meantime, whip the cream with the fixative, adding powdered sugar at the end of the whipping.
• 
• The cakes are baked.
• 
• Now, using a pastry bag, fill them with whipped cream and place them on a pyramid-shaped dish.
• Decorate with almond petals, chocolate chips and sweet flowers.
• 

Lyudmila, great recipe, everything is clear and simple, just for a person who does not know how to bake. What is a cream fixer? Where is it taken