martedì 22 maggio 2012

Choux pastry or Bignè Paste

  Choux pastry or Bignè Paste



 kg whole egg and 80g (1080 g)
735 g of water
665 g of butter
105 g fresh whole milk
700 g of flour 00
a pinch of salt

Place in a saucepan of water, milk, butter and salt and bring to a boil.When the mixture reaches a boil reduce heat and add the sifted flour, stirring to avoid lumps. Cook for 2 'long.Cool the mixture.Add eggs one at a time and mix.Butter a baking sheet or line it with parchment paper.Place the dough into a sac-a-few, wetting the tip and form the cream puffs on baking sheet.Bake at 200 degrees C for 15 'or, without a fan, leave open to dry in the oven for 10'.

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