{"id":506,"date":"2026-03-28T15:13:46","date_gmt":"2026-03-28T20:13:46","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=506\/"},"modified":"2026-03-28T15:20:05","modified_gmt":"2026-03-28T20:20:05","slug":"choux-dough-zavarnoye-tisto-gost-recipe","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/choux-dough-zavarnoye-tisto-gost-recipe\/","title":{"rendered":"Choux Dough (Zavarne Tisto) GOST Recipe"},"content":{"rendered":"<p><strong>Choux dough<\/strong> (\u0417\u0430\u0432\u0430\u0440\u043d\u0435 \u0442\u0456\u0441\u0442\u043e) is a GOST recipe for the classic cooked <a href=\"\/key-words\/dough\/\">dough<\/a> used to make \u00e9clairs, profiteroles, cream puffs, and certain specialty breads. Unlike other doughs, choux is first cooked on the stovetop before eggs are beaten in \u2014 producing a unique paste that puffs dramatically during baking.<\/p>\n<h2>Recipe (industrial formulation per 10 kg)<\/h2>\n<ul>\n<li>Top-grade wheat flour \u2014 3.850 kg<\/li>\n<li>Butter (TS 84%) \u2014 2.695 kg<\/li>\n<li>M\u00e9lange (eggs) \u2014 4.620 kg<\/li>\n<li>Salt \u2014 0.040 kg<\/li>\n<li>Water \u2014 3.850 kg<\/li>\n<\/ul>\n<h2>Technological map<\/h2>\n<p>Water, butter, and salt are brought to a rolling boil. Flour is added all at once and stirred vigorously over heat for 2\u20133 minutes until the mass forms a smooth ball that pulls away from the sides of the pot. This cooking step gelatinizes the starch and creates the structure that traps steam during baking.<\/p>\n<p>The cooked mass is cooled to 60\u201365 \u00b0C, then eggs (m\u00e9lange) are added gradually in small portions while mixing continuously. Each portion must be fully incorporated before the next is added. The finished dough should be smooth, glossy, and hold a soft peak when lifted on a spoon. It is piped through a pastry bag or depositor onto greased baking sheets.<\/p>\n<p>Baking: 200\u2013220 \u00b0C for 25\u201335 minutes. The oven must not be opened during the first 20 minutes \u2014 the steam inside the choux creates the hollow interior. Final moisture: 18\u201323%.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Choux dough (\u0417\u0430\u0432\u0430\u0440\u043d\u0435 \u0442\u0456\u0441\u0442\u043e) is a GOST recipe for the classic cooked dough used to make \u00e9clairs, profiteroles, cream puffs, and certain specialty breads. Unlike other doughs, choux is first cooked on the stovetop before eggs are beaten in \u2014 producing a unique paste that puffs dramatically during baking. Recipe (industrial formulation per 10 kg)&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/choux-dough-zavarnoye-tisto-gost-recipe\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Choux Dough (Zavarne Tisto) GOST Recipe<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[12],"tags":[65,196,46],"class_list":["post-506","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-dough","tag-gost-recipe","tag-semi-finished-product"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Choux Dough GOST Recipe with Technological Map<\/title>\n<meta name=\"description\" content=\"Choux dough GOST recipe for \u00e9clairs and profiteroles. 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