Choux Pastry
Ingredients
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- 1
Bring the water, milk, sugar, salt and butter to a boil.
- 2
Off the heat, fold in the sifted flour until it is no longer visible.
- 3
Return the panade to medium heat and dry it out until it sweats and pulls away from the saucepan.
- 4
Pour the panade into the mixer and mix on high speed with the paddle until all the water has evaporated.
- 5
Fold the eggs, beaten beforehand, into the mixer bowl little by little.
- 6
Do not necessarily add all the eggs, and watch the texture of the dough.
- 7
The dough should be smooth, glossy and form a perfect "V".
- 8
Knead the dough on high speed until fully cooled.
- 9
If all the eggs have been added and the dough seems too stiff, add boiling milk little by little.
- 10
If all the eggs have been added and the dough seems too loose, make another panade and fold it in little by little.
- 11
Pipe the choux onto SILPAIN and bake with the oven vent open at 165° for the large choux and 155° for the small choux.
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Per 100g
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