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Choux pastry

My Kitchen Rules

With Gillaume Nicoli

Time: 45 mins
Serves: 8
Cost: $8


5g sugar
5g salt
125g water
125g milk
125g butter
163g flour
250g eggs


In a pot, melt salt, sugar, water, milk, butter.

Have the weight of flower ready in a bowl as well as the eggs in a second bowl.

Remove the liquid from the stove and add the flour, mix quickly with a wooden spoon ( or plastic), put back to the stove and cook (or dry) for 2 min.

The bottom of the pot will start to burn a bit and it's normal.

Then add the eggs one by one and mix all the time quickly.

With a piping bag display the choux on a tray with backing paper

Put in the oven for 20 min with a heat of 200 degrees.

(TX: 30 June 2011)