Brandteig ist eine vielseitige Teigsorte, die für viele süße und herzhafte Speisen verwendet werden kann. Es ist auch als Wiener Teig oder Choux-Paste bekannt und wird oft für Patisserie-Klassiker wie Eclairs, Windbeutel und Croquembouche verwendet. In diesem Artikel erfahren Sie, wie Sie Ihr eigenes Brandteig-Rezept herstellen können, um köstliche Desserts zu Hause zuzubereiten. Mit diesem Grundrezept und einigen Tipps und Tricks können auch Anfänger einfach und erfolgreich backen.

Brandteig Rezept | selber machen | Grundrezept 😋 I Einfach Backen

Heike Luisa is a well-known German food blogger who creates amazing recipes and shares useful cooking tips with her followers. In this particular video, she teaches us how to make a classic recipe - “Brandteig,” also known as “Choux pastry.”

Heike starts by reassuring her viewers that making brandteig is not difficult at all and encourages them to give it a try. She then lists the basic ingredients required, which are water, sugar, eggs, butter, and flour.

To begin the process, Heike adds water to a pot along with a pinch of salt and sugar. She then adds butter to the pot and brings the mixture to a boil. Once the water starts boiling, she adds flour, stirs it well and returns the mixture to the heat. The dough is then cooked for about a minute until it turns golden brown.

The dough is then transferred to a bowl and allowed to cool down for a bit. After that, one egg is added to the dough at a time while mixing continuously. It is essential to keep stirring the mixture to avoid ending up with scrambled eggs.

Heike then preheats her oven to 200 degrees Celsius and fills a piping bag with the dough using a star-shaped nozzle. She pipes out small circular shapes, which are about 6 cm in diameter. She insists that it is crucial to avoid making circular patterns and focus on making little dollops instead.

The pastry is then baked for about 25-30 minutes. Heike advises that it is crucial to avoid opening the oven during this time so that the pastry doesn’t fall. Once the pastry is cooked, it can be filled or served as it is.

Heike’s brandteig recipe is an excellent base for various dessert recipes. She suggests that this pastry can be used to make profiteroles, eclairs, and Paris brest. She also encourages her viewers to share their favorite fillings for the pastry.

Overall, Heike’s tutorial video on how to make brandteig is informative, concise and easy-to-follow. She explains the process thoroughly while also keeping things light and entertaining. Her recipe is ideal for aspiring bakers who want to try their hand at classic French pastry.
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