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Choux pastry for eclairs and profiteroles

0
224
Kitchen French
Calorie content 243.8 kcal
Portions 8 port.
Cooking time 25 minutes
Proteins * 21.7 g
Fats * 12 gr.
Carbohydrates* 18.9 g
* per 100 gr. product
Choux pastry for eclairs and profiteroles
Content

Homemade profiteroles and eclairs can be made from tender and soft choux pastry. Check out the simple and quick recipe. The finished product comes out elastic and easy to use.

Ingredients

Cooking process

step 1 out of 5
Cut the butter into small pieces. Put them in a saucepan, sprinkle with a pinch of salt and pour with the right amount of water. We put on the stove and bring to a boil.
step 2 out of 5
Gradually sift the flour into the hot mass. Stir the contents thoroughly until smooth and let cool.
step 3 out of 5
Add egg powder to the cooled mass. We begin to stir the workpiece.
step 4 out of 5
Knead the dough with our hands until a dense lump. The product must be soft and elastic.
step 5 out of 5
We give the dough a little rest, divide it into pieces and use it to make eclairs or profiteroles. Ready!

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