Make delicious small pastries with this recipe. The secret lies in drying the dough. It must be firm enough to shape pastries that hold their form.
Preheat the oven to 165 °C. In a saucepan, mix the water, milk, and butter. Melt everything gently.
Remove from heat, add the sifted flour and stir vigorously with a spatula to obtain a smooth and compact dough. Return the pot to the heat to dry out the dough.
Put it in a mixing bowl and add the eggs one by one. Mix.
To finish, place the mixture in a piping bag and shape the choux on a baking sheet. Brush them with an egg yolk. Bake in the oven for 40 minutes.
0 servings
4
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EN