Recipe Bignè - Choux Pastry

Ingredients:

150 grams of water, 100 grams of milk, 100 grams of butter, 3 grams of salt, 5 grams of sugar, 150 grams of flour 0.240 grams of eggs. Creams to taste.

Doses for: 4 persone realization time: 30 minutes

Recipe:

Start by putting in a saucepan, water, milk, salt, sugar and butter and bring it all to a boil. Once the butter has melted, pour it into the flour in one go and mix it with a wooden spoon so that a patina will not have formed on the bottom of the casserole; means that our compound is ready. I then transfer it to the planetary or, failing that, in a bowl and, after having done a little cooling, I start incorporating the eggs making them absorb one at a time. When I finish, I transfer it back to a pastry bag and then with a 1 cm spout, I start to create on a baking sheet covered with parchment paper, puffs with a diameter of about 3 cm. Once the pan is filled, bake at 200 degrees for 20 minutes with the oven door slightly open. After 20 minutes, I lower the temperature to 180 degrees and leave again 10 minutes. After the necessary time, our puffs will be ready to be filled with the creams we prefer!

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