Choux pastry base

  • 50 g Butter
  • 1 Pinch Salt
  • 125 g flour
  • 3 Eggs (size M)
  • baking paper
60 minutes
easy
1.
Bring 1/8 liter of water, butter and salt to the boil. Add the flour at once and stir with a wooden spoon until the mixture loosens from the bottom of the pan as a lump. Put in a bowl and let cool for about 10 minutes. In the meantime, preheat the oven (electric stove: 225 ° C / convection: not suitable / gas: level 4). Fill a heat-resistant dish with hot water and place it on a wire shelf on the lower rail in the ovenpush. Stir eggs one after the other into the choux pastry mixture with a wooden spoon. Pour the mixture into a piping bag with a medium-sized star nozzle. Inject a spiral (approx. 20 cm Ø) onto 2 baking trays lined with baking paper. Bake in the preheated oven for 35-40 minutes
2.
Wait 10 minutes. Approx. 2220 kJ / 530 kcal per soil. E 18 g / F 31 g / KH 45 g
1 portion approx:
  • 530 kcal
  • 2220 kJ
  • 18 g protein
  • 31 g fat
  • 45 g carbohydrates

0 Comments

Leave A Comment