How to make Choux pastry

 


 

                                  Ingredients

 - 75 g (7.5 cl) of water
 - 75g (7.5 cl) whole milk
 - 3 g of fine salt
 - 3 g caster sugar
 - 60 g butter
 - 90 g flour
 - 3 whole eggs

    In a saucepan, bring to the boil water, milk, salt,
sugar and butter. Sift * the flour into the liquid
then dry * on high heat.
Remove the eggs one by one (1) from the heat.
Using a socket pocket, form the paste according to the shape
on a lined sheet of parchment paper (3).
Bake at 250 ° C (th 8/9) and turn off immediately
the oven.
As soon as the cabbage dough swells and colors, turn on the oven
to 180 ° C (theorem 6) and finish drying slowly

for about 10 minutes.