Brandteig - Cooked Dough Basic Recipe
This basic Brandteig recipe is for german Windbeutel
Brandteig is neutral in taste, the sugar is only needed for sweet fillings. The dough can either be used as a sweet dessert and filled with a simple Vanilla cream
or refined Vanilla cream
or it can be used to make a savory appetizer and filled with a savory cheese cream
1/4 L / 1 cup water, pinch salt
1 tablespoon sugar (optional, for sweet bakery)
50 g unsalted butter
150 g flour
4 large eggs
1/2 teaspoon of baking powder
butter and flour for the cookie sheet
Measure and weigh all ingredients carefully !
Bring water, salt and butter
to a boil (and optionally sugar) in a narrow medium sized pot and remove immediately from heat.
Add the sieved flour to the hot water all at once, stir until smooth return to stove on low
heat and continue stirring until mixture forms a large clump and doesn't cling to the sides
of the pot. On the bottom of the pot the dough should have formed a white 'skin'.
Remove the dough mixture from stove and add the eggs, one at at time while stirring to combine
them. If using small eggs, add one more so in this recipe 5. The dough has to be smooth and
glossy and when it falls off the spoon form long, 'peaks'.
You can add sieved
baking powder to the cooled mixture at this point if dough appears to firm and stir to combine
it well. Make walnut size balls using a tablespoon or piping bag for Éclairs
(2-3 inch lines) on a with butter greased and floured cookie sheet making sure the distance
between each is large enough because Windbeutel or Éclairs will double in size.
Bake in a preheated (410-430°F) oven on medium or lower rack for about 10 - 45 minutes
depending on size. Do not open oven in the first half time of baking because the dough is
sensitive to cold drafts! Windbeutel or Éclairs should be light and hollow inside.
If necessary 5 minutes can be added to the baking time after turning off the oven and while
baking with open oven door. Protect Windbeutel from any drafts and cut them open in half
while they are still hot.
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