In diesem Artikel geht es um das Thema Brandteig einfach selber machen. Betty´s Sugar Dreams zeigt hierbei eine einfache Schritt für Schritt-Anleitung, wie man zuhause leckere Windbeutel oder Éclairs zubereiten kann. Mit nur wenigen Zutaten und etwas Zeit bekommt man ein köstliches Gebäck, das die Gäste beeindrucken wird.

Brandteig einfach selber machen | Betty´s Sugar Dreams

Today we are going to talk about a basic recipe for either a single batch or a larger quantity that some of you may be hesitant to try, especially on a busy day. However, let me tell you, this recipe is foolproof, and I’m going to show you how to make it. The recipe we will be discussing today is the Brandteig, a classic French pastry that is known for its light and fluffy texture. If you haven’t tried it yet, then you are missing out.

To make the Brandteig, you will need the following ingredients:

- 125 ml of water - 125 ml of milk - 100 g of butter - 200 g of flour - 1 tsp of salt - 4 eggs

The first step in making the Brandteig is to heat a pot. It’s important to make sure that the pot is heated properly because this will set the foundation for the final result. Then, add the water, milk, salt, and butter to the pot. The pot should be large enough for you to stir the ingredients together easily. Using a wooden spoon, stir the mixture constantly until it comes to a boil. Don’t let the mixture boil too quickly, though, as the milk can easily burn.

Once the mixture comes to a boil, remove it from the heat and add the sieved flour. This is where the magic happens. By adding the flour, the hot mixture causes the gluten to bind together, creating a thick, sticky dough known as the “Pâte à Choux.” Keep stirring the mixture until the flour is completely incorporated, and the dough begins to pull away from the sides of the pot.

Next, transfer the dough to a mixing bowl and let it cool down. You may want to press the dough down a bit so that it cools down faster. It’s important to let the dough cool down to about 40 degrees Celsius. You want it to be just slightly warm to the touch.

Once the dough has cooled down, it’s time to add the eggs. Make sure to add the eggs one at a time and mix well before adding the next. The dough will become sticky and smooth; it’s essential to keep stirring so that it doesn’t become lumpy. It should have the consistency of slightly runny mashed potatoes.

The dough is then transferred into a piping bag and placed onto a baking tray. You can start piping the dough into any shape you like. The classic shape for this pastry is the éclair, but you can also make it into small puffs or any other shape you desire. Another thing that you must remember is to add a few ice cubes to another baking dish and place it at the bottom of your oven. This process will help create a steamy environment and prevent the dough from cracking.

The Brandteig should be baked in the oven at 200 degrees Celsius for 15-20 minutes, depending on the size of your pastry. Once it turns a golden color, you know it’s ready. The pastry should be crisp on the outside and light and airy on the inside.

To sum up, the Brandteig is a versatile pastry that can be used as the base for many different sweet pastries. Whether it’s a classic éclair or a cream puff, the Brandteig is perfect for any occasion. You can customize it with different flavors of creams or fruits and even add various toppings, making it a crowd-pleaser. So, go ahead and give it a try. You won’t be disappointed.
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