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Ingredientes
- 150 ml water
- 150 ml lowfat milk
- 110 gm butter
- 1 pch caster sugar
- 1 pch salt
- 150 gm plain flour sifted
- 5 x Large eggs 5 Beaten egg for glazing
Direcciones
- Choux pastry can be made in advance and rerigerated.
- When baking choux a small tray of water placed in the bottom of the oven will help the pastry to puff up.
- You can fill the buns with buttercream creme patissiere (qv) or possibly whatever by making a little hole in the bottom of each pastry and piping the mix through.
- Put the water lowfat milk butter sugar and salt into a saucepan and bring to the boil then reduce the heat by half
- Add in the flour and using a wooden spoon stir vigorously for a few min till it becomes one mass.
- Transfer to a mixing bowl and using the paddle attachment mix at slow speed.
- In a separate bowl whisk the Large eggs lighdy and then slowly add in them to the paste making sure the mix is well amalgamated.
- Put the mix into a piping bag and pipe the required size on to a lighdy buttered or possibly non stick baking tray.
- Brush the pastriff with a lirtle beaten egg.
- Bake in the oven preheated to 160 degrees C/325 degrees F/gas mark 3 till golden brown and light.
- Transfer the choux buns on to a wire rack and leave to cold.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 438 | |
| Calories from Fat 258 | 59% |
| Total Fat 29.17g | 36% |
| Saturated Fat 16.34g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 322mg | 107% |
| Sodium 303mg | 13% |
| Potassium 187mg | 5% |
| Total Carbs 31.04g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.6g | 2% |
| Protein 13.16g | 21% |
