60 people for 60 bigne
20 min at 200 degrees and immediately after 5 min at 180 degrees
- 120 g water
- 120 g egg white
- 120 g Revolution mix flour for bread
- 4 medium eggs
- 1 pinch of salt
Bring the water to a boil, add butter and salt and slowly melt. As soon as the butter has melted, bring it back to the boil and add the flour, stirring with a wooden spoon until a ball has formed.
Cook until the dough comes away from the walls, about 3-4 minutes.
Remove from the heat and let it rest for a few minutes, then add an egg and mix with a whisk until well blended. At that point add the other eggs one at a time following the same procedure.
Fill a pastry bag with the mixture and form the cream puffs on a baking tray covered with parchment paper. Lightly sprinkle a few drops of water on the pan, bake at 200 degrees for about 20 minutes.
When the puffs have swollen and the color is golden, lower the temperature to 180 degrees and cook for a few more minutes.
Remove from the oven and leave to cool. At this point they can be filled with custard as desired or in the case of savory recipes with cream cheese, cooked ham or salmon mousse
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