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Sweet choux pastry

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Sweet choux pastry Cook Expert

Preparation : 10 min Resting : -
Cooking : 25 min Equipment :
Difficulty :
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Serves 10 to 15 choux :
75 g unsalted butter, diced
200 ml water
150 g plain flour
30 g sugar
pinch salt
3 large or 4 medium eggs
 
1Put the butter and water in the metal bowl; run the EXPERT programme for 3 minutes/speed 6/90°C. Add the flour, sugar and salt, remove the cap and restart for 2 minutes/speed 3/100°C. The dough should form a ball. Restart (without heating) for 2 minutes/speed 10, adding the eggs one by one through the opening. Put the dough into a piping bag fitted with a plain nozzle and refrigerate for 30 minutes.
2
Modify 20/05/16
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

Choux must be well done to avoid they soften when filled with cream.
You can replace half the water with milk to get fluffier choux.
Do not open the oven when baking. When choux are golden brown, leave the oven door ajar and cool the choux at the same time the oven cools down. It will prevent your choux from falling back.


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