Preparation : 15 min | Resting : - |
Cooking : 20 min | Equipment : piping bag (optional) |
Difficulty : | Rating : 0 rates |
Download the recipe : | |
Choux pastry | |
150 | g plain flour |
200 | ml water |
75 | g butter |
1 | egg yolk (for brushing) |
Flavouring | |
100 | g comté cheese |
1 | Grate the cheese in the midi bowl using the 2-mm grater disc. Set aside. |
To make the choux pastry | |
1 | Preheat your oven to 180 °C (gas mark 4). Pour the water into a saucepan. Add thediced butter. |
2 | Bring to the boil. Remove from the heat and add the flour all in one go. Beat in vigorously with a spatula. Return to the heat for about 1 minute, stirring constantly, until the dough no longer sticks to the sides of the pan. |
3 | Remove from the heat and transfer the dough to the bowl with the dough blade. Process for 15 seconds, then add the eggs one at a time via the feedtube, running for a further 30 seconds. |
4 | Add three quarters of the cheese and process for 5 seconds. |
5 | Line a baking sheet with baking parchment. Spoon the dough into a piping bag* with a plain nozzle. Pipe out buns measuring approx. 3 cm across. |
6 | Brush the buns with egg yolk, flattening them very slightly. Scatter with the rest of the grated cheese. |
7 | Bake in the oven for 20-25 minutes or until golden. Cool on a wire tray. They should be served warm. |