Choux Dough Recipe
Materials:
- 125g Water
- 125g Milk
- 100 g Butter
- 1g Salt
- 1g Sugar
- 150 g Flour
- 240g Egg
Preparation Stages:
- Heat Liquid Ingredients : Place water, milk, butter, salt, and sugar in a saucepan. Bring mixture to a boil.
- Add the Flour : Once it boils, remove it from the heat and add the flour. Stir the mixture quickly to prevent it from clumping. The dough is ready when it starts to separate from the sides of the pot.
- Cool : Transfer the dough to a bowl and let it cool slightly.
- Add Eggs : Add eggs one at a time, stirring constantly. Mix each egg well before adding the next. The dough should be smooth and shiny.
- Shape : Put the dough in a piping bag. Squeeze it into the shapes you want, spaced apart, on a baking tray lined with baking paper.
- Baking : Bake in a preheated oven at 200°C for 20-25 minutes. Keep in the oven until the pastries turn golden brown.
- Cooling : Remove the cooked choux pastry from the oven and let it cool on a wire rack.
Presentation:
You can use chocolate sauce or cream prepared with Affresco Couverture to fill the choux pastry.