Scalded pastry is the simplest in cooking provided you follow all the prescriptions and proportions. It is used to bake a great number of cakes, beginning from éclairs to profiteroles. The main rule – keep to the recipe strictly. Don’t add ingredients by sight, don’t pour in flour until water begins to boil, and don’t add all the eggs at a time!!!

Time for preparation: 8 min
Time For cooking: 3 min

Ingredients for 450g of pastry:

1. 95g flour
2. a pinch of salt
3. 75g butter
4. 2 eggs
5. 215ml water

Preparation:

1. Put butter into a saucepan with a thick bottom and pour in water.
2. Bring it to the boil. Butter should melt before the water begins to boil.
3. Pour in flour and remove it from the cooker.
4. Stir the pastry as quickly as you can with a wooden spoon. It will become thick and will come off the saucepan. Salt it.
5. Sink the saucepan into water up to 1/3 to chill the pastry.
6. Whip eggs in a separate bowl.
7. When the pastry is chilled pour in eggs in small portions and stir constantly. If you have big eggs, you may need not all of them. Watch the pastry. It should be flexible and smooth.

A piece of advice:

Try to gain the needed consistence. Pastry should be viscous.