Choux pastry
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54 rates
Preparation : 5 min
Cooking : 25 min
Total time : 30 min Rest : 0 min
4 people
200 g flour
1 pinch salt
1 pinch pepper
100 g butter
200 ml water
4 egg
Associated products
Tips
When cooking in the oven: choose traditional rather than convection heat. Do not open the oven door while cooking. When the profiteroles are cooked, open the oven door slightly and let them cool slowly in the oven to prevent them from collapsing.
RECIPE STEPS
1
Put the ingredients into the metal bowl and run the program.
- 1 pinch salt
- 1 pinch pepper
- 100 g butter
- 200 ml water
Expert
01:00 / 7 / 90°C
2
Add the flour through the cap opening.
Close the lid, remove the cap and run the program.
- 200 g flour
Expert
03:00 / 4 / 100°C
3
If necessary, scrape down the wall of the bowl and run the program.
Gradually add the eggs. one by one, through the cap opening while the program is running.
- 4 egg
Expert
01:00 / 13 / __°C
4
Heat the oven to 180 °C.
5
Place the mixture into a piping bag and line a baking tray with greaseproof paper. Pipe the pastry onto the tray, in 2-3cm balls.
6
Bake for 20 to 30 minutes (depending on the size and the oven).
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
1 comment
great