Août 7, 2017
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Choux Pastry Recipe

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Ingredients:

Dough
– 125g cornflour
– 100g of butter
– 4 eggs
– 10cl of milk
– 10cl of water
– 1 tablespoon caster sugar
– 1 pinch of salt

Cream
-1 / 4litre of milk
-1 / 4perver of powdered sugar
– 1 tablespoon cornflour
– 1/2 sachet of vanilla sugar
– 63g butter

Garnish
– Caramel cream

Preparation

Cream
– Put milk and sugar in a saucepan. Add butter cut into pieces and cornstarch and vanilla, cook over low heat, stirring with a wooden spatula until the cream thickens.

Dough
– Put in a saucepan, water, milk, butter cut into pieces, sugar, salt, bring to a boil, remove pan from heat and add all at once the cornstarch and mix quickly and quickly Using a wooden spoon so that the dough does not form lumps, put the saucepan over low heat to dry the dough and work hard until it breaks off from the sides and bottom of the saucepan , Remove the pan from the heat and allow to warm, incorporate the whole eggs one by one until the dough has completely absorbed the first to incorporate the next one and work the dough strongly after each egg, the eggs are stopped when Observes the formation of a point with the spatula.
-Fabricize this dough-shaped dough using two tablespoons, place them on a sheet of the oven to make cooking paper by spacing them well so that they do not stick together during cooking.
-Bake in an average oven for 10 minutes until the cabbage is swollen and browned.
– Make an incision on the side of the cabbages and fill them with a pastry syringe with the cream.
-Place cabbage pasta on a serving dish and decorate with caramel cream.

Source: www.femmezoom.com

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