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Choux Pastry

Deel op Facebook Print Recipe

Ingredients

Ingredients For about 30 Profiteroles

  • 1 cup 250 ml Water
  • 1 tbsp Sugar
  • 4½ tbsp 65 g Butter
  • Dash of salt
  • 1 cup 125 g Flour
  • 3 Eggs

Instructions

  • Bring water, butter, sugar, and salt to boil in a saucepan.
  • Remove from heat as soon as the mixture begins to boil and stir in the sifted flour.
  • Stir smooth with a cooking spoon.
  • Place the pan back on the heat and stir until the dough separates from the pan.
  • Remove from the heat again and now slowly mix in one egg after another (ideally with a hand mixer).
  • The dough should absorb the eggs well and should not become greasy.
  • Bake the choux pastry as directed in a preheated oven at 350–430 °F (180–220 °C) for 15–20 minutes.
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Course; Dessert
Cuisine; Austria / European