Choux pastry
A sugar-free pastry invented by an Italian in France, used by many french pastries.
Category : Pastry
Cooking: 30 minutesPT30M
The invention the "Pâte à choux" is attributed to an Italian named Penterelli in 1540, but it get
its name further once improved by another french chief.
The pasta, put near the fire became choux pastry.
One of the few pastries that do not contain sugar, but things can change once we will incorporate trim. It may then become profiteroles with trim, Chou, Paris-Brest. Paris-Brest is a ring (to evoke a bicycle wheel) of puff pastry and almond cream.
The pasta, put near the fire became choux pastry.
One of the few pastries that do not contain sugar, but things can change once we will incorporate trim. It may then become profiteroles with trim, Chou, Paris-Brest. Paris-Brest is a ring (to evoke a bicycle wheel) of puff pastry and almond cream.
Ingredients
- Flour: 40g
- Egg: 100g
- Butter: 20g
- Water: 5g
- Salt: g
Ustensiles
-
Oven.
Preparation
Heat oven to 200 degrees
In a saucepan, heat water, butter and salt.
Stir until boiling and remove from heat.
Add flour and mix.
Return Fire (soft) and continue stirring.
The dough should form a ball.
Mix the dough with the egg keeping a little yolk.
Make balls.
Put on a plate or oven and parchment paper.
Brush with remaining egg yolk.
Cook 30 minutes.
Serve
Cold with topping.