for the steamed dough / choux dough
- 160 g vegetable shortening (I used Kasia)
- 2 cups plain flour
- 2 cups of boiling water
- 1 tbs baking powder
- ½ cup potato flour
- ½ tsp of salt
- 1 tbs of golden caster sugar
- 8 whole eggs
- 3 x 300 ml pots of whipping cream
- 1½ cup golden caster sugar
- 1 tbs vanilla extract or replace some of caster sugar with home-made vanilla sugar
- icing sugar to sprinkle
- wooden spoon
- medium pot (to cook/steam the dough)
- mixing bowl
- two large baking trays lined with baking paper
- hand mixer or potato masher
- electric whisk for the cream
- wooden skewer to test the dough
- Heat water in a medium pot together with vegetable shortening, until all melted.
- In meantime combine flours, sugar, baking powder and salt.
- Quickly stir flours into the pot with water, heat and mix with wooden spoon to create springy ball of dough.
- Remove from fire, transfer dough to the mixing bowl.
- Using hand mixer (or potato masher) combine dough with eggs adding them gradually.
- Continue mixing until the dough is very smooth.
- With a tablespoon place heaped spoonfuls of dough on the baking trays, there should be about 20 portions, 10 on each tray.
- Bake in the oven preheated to 180°C (356°F) for about 35-45 minutes until golden brow, hard on the outside and not too sticky on inside, check with the skewer.
- Remove from the oven and quickly cut each of the pastries in half with a very sharp knife to let the steam escape.
- Place back on the tray and back in the oven for 1 minute longer, just to dry it out.
- While the pastries are cooling down whip the cream with sugar and vanilla extract.
- Fill each pastry with the cream, top with icing sugar.
- Enjoy with some black coffee or unsweetened tea.
Makes about 20 medium ptysie.
Make sure the oven is hot enough, if you are not sure better turn up the temperature a little bit or the pastries can collapse.
Store in the fridge until ready to serve, even for half a day.
Ptyś / ptysie (in plural) name came from French petit choux meaning small cabbage, although it does not look similar in written form when pronounced in Polish sounds quite similar.
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