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Choux Pasta
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
2 servings
Angélica Costa
@lardaangelicacosta- Ingredients
- Recipe
- Wheat flour200 g
- unsalted butter200 g
- Water200 ml
- Eggs8 unit(s)
- Pinch of sugar to taste
- Pinch of salt to taste
- In a pan, over medium heat, place the water and butter, and cook until boiling. Remove from the heat, add the flour, salt and sugar and mix very well to avoid lumps. Return the pan to the heat, this time on low heat, and cook for about 2-3 minutes, to dry out the dough a little. When it unglued well and a cone forms at the bottom of the pan, turn off the heat, remove the dough and let it cool.
- Knead the choux dough a little until it comes to room temperature. Place in a bowl and add half of the beaten eggs and mix well. Then add the rest of the beaten eggs and mix again. The ideal is to obtain a smooth, elastic and not too soft dough, control the amount of egg, perhaps it is not necessary to use the whole amount of beaten eggs. Go beating and mixing.
- Bake the choux pastry in a preheated oven at 200º for approximately 20 minutes, or until golden. Wait for it to cool a little before filling, decorating or eating it anyway. My husband used melted chocolate.
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