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Cheese choux puffs

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Cheese choux puffs Cook Expert

Preparation : 10 min Resting : -
Cooking : 25 min Equipment :
Difficulty :
Rating :
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Programmes : accessories :

Serves 10 to 15 choux :
80 g butter
200 ml water
180 g plain flour
3 standard eggs

150 g gruyère or other semi-hard
cheese, grated
pinch pepper
pinch salt
1Preheat the oven to 180°C (170°C fan, gas mark 4). 
2Cut the butter into pieces and place into the metal bowl with the water; start the
EXPERT programme, 2 minutes/speed 4/90 °C. At the end of the programme,
open the lid and add the flour, salt and pepper. Close the lid, remove the cap and
restart the EXPERT programme, 3 minutes/speed 4/100 °C. Scrape down the bowl
if necessary. The dough should form a ball.
3Restart the EXPERT programme 1 minute/speed 10 (without heating), adding the
eggs one by one through the cap opening, while the machine is running.
4Scrape down the bowl. Add the gruyere and restart the EXPERT programme
20 seconds/speed 10 (without heating)
.
5Put the dough into a piping bag*. Pipe the dough in mounds of 2 to 3cm on a
lined* baking tray. Bake for 25 to 30 minutes (depending on the size and oven).

Modified 20/05/16
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

For a different taste version, replace the gruyere with cheddar and/or add a pinch of nutmeg.
Oven baking: bake using traditional radiant heat rather than convection.
Do not open the oven during baking.
When the choux are golden brown, leave the oven door ajar and cool them at the same time as the oven cools. This will prevent your choux from falling back.


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