Choux Pastry
Ingredients
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- 1
Bring water, milk, butter, sugar and salt to a full boil.
- 2
Remove from heat, add all flour at once. Stir vigorously.
- 3
Return to medium heat, stir to dry out the dough until it pulls from the pan (1-2 min).
- 4
Transfer to mixer with paddle. Add eggs one at a time at medium speed.
- 5
Dough should be glossy and form a V-shape when lifted.
- 6
Pipe onto parchment-lined trays (desired shape).
- 7
Top with craquelin if desired.
- 8
Bake 25-30 min at 170°C. Do not open oven during first 20 min.
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Per 100g
Allergens
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