Choux Dough for Profiteroles
by Editorial Staff
Choux pastry is very simple. It is suitable for both sweet dishes and snacks.
Sevings: 4
Cook: 35 minutes (your 15 minutes)
Ingredients
- Milk – 125 ml
- Water – 125 ml
- Butter – 100 g
- Salt – 0.5 teaspoon.
- Sugar – 1 teaspoon
- Flour – 150 g
- Eggs – 4 pcs.
Directions
- In a saucepan, mix milk with water, butter, salt and sugar. We put on low heat. Bring to a boil and immediately remove from heat.
- Pour flour into hot milk and mix thoroughly with a wooden spoon.
- Place the saucepan over medium heat and stir for about a minute to dry the dough, then transfer to a bowl.
- When the dough is cool enough to touch without scalding, you can add the eggs one at a time, beating with a wooden spoon.
- The custard dough for profiteroles should turn out to be smooth, shiny, falling off the spoon with a wide ribbon.
- To bake the custard balls, transfer the dough to a piping bag or puff bag and cut off a 1 cm corner. The dough balls need to be crushed a little so that the tails do not burn, they can be crushed with a finger soaked in water.
- We bake profiteroles from choux pastry at a temperature of 180 degrees for 15-20 minutes.
Bon Appetit!
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