|Preparation||Cooking||Start to finish|
|21 min.||43 min.||1 hour 4 min.|
|1||Preheat oven to 220°C or 428°F.|
|2||Pour 70 ml milk and 70 ml water into a pan, add 70 g butter, 2 g fine (or table) salt and 5 g caster sugar.|
|3||Heat on medium heat until butter is completely melted.|
|4||Remove pan from heat, and 70 g flour.|
|5||Mix well with a spatula or a maryse, the choux dough will form a "ball".|
|6||Put pan on low heat, and stir dough for one minute to dry it.|
|7||Pour the dough in a bowl.|
|8||Pour beaten eggs step by step...|
|9||...and whisk to mix.|
|10||Note:The more eggs you add, the more difficult the dough will be to mix. If you need to, you can use a spatula or a maryse instead of a whisk.|
|11||Your choux pastry is ready.|
|12||Put a cooking parchment on a baking sheet.|
Put choux pastry in a forcing bag.
|13||Make choux with the forcing bag, in shape and size of your choice, here small round choux.|
Don't forget that dough will rise and spread during cooking, so choux must not be too close together.
|14||If you're not easy with forcing bag, you may have unwanted small peaks on top of choux|
|15||In this case, flat the peak using a teaspoon soaked in milk...|
|16||...to get a well rounded top.|
|17||Other solution, use craquelin (sweet cracker dough) which give a real professional look.|
|18||Put il the oven for about 30 minutes.|
Remove choux from the oven as soon as they are browned.
Note: Don't open the oven door during cooking, because the drop in temperature will make your choux collapse.
Leave to cool on a wire rack