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Choux pastry for the profiteroles

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Choux pastry for the profiteroles

Who doesn't love profiteroles and éclairs)) They are incredible for both sweet dishes and snacks)


Cooking time 35 minutes Number of servings4

Ingredients for Choux pastry for the profiteroles




Step-by-step instruction of cooking Choux pastry for the profiteroles


Step 1

In a saucepan, mix the milk with water, butter, salt and sugar. Put on low heat.
Bring to a boil and immediately remove from heat.


Step 2

In hot milk to fall asleep flour and mix thoroughly with a wooden spoon.


Step 3

Put the saucepan on medium heat and stir for another minute so that the dough is to dry, and then place it into a bowl.


Step 4

When the dough has cooled enough that you can touch not burning, add the eggs one at a time, beating well with a wooden spoon.


Step 5

Should have a smooth shiny dough falling from the spoon wide ribbon.


Step 6

To bake the puffs, put dough into a pastry bag or a package of puff and cut off area 1 cm diameter Can be laid out with a teaspoon. Dough balls have a little crush, so that the tails do not burn, they can crush dampened finger.


Step 7

Bake the balls at 180 degrees for 15-20 minutes. Until Golden brown. They should be crispy on the outside and soft on the inside.