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Choux pastry on margarine for profiteroles and eclairs

0
319
Kitchen French
Calorie content 304.4 kcal
Portions 6 port.
Cooking time 70 minutes
Proteins * 5.7 g
Fats * 23.3 gr.
Carbohydrates* 17.4 g
* per 100 gr. product
Choux pastry on margarine for profiteroles and eclairs
Content

At the beginning of the 20th century, eclairs and profiteroles were served for dessert at dinner parties at court. Over time, this delicacy became generally available. Now it can be prepared even at home.

Ingredients

Cooking process

step 1 out of 5
Pour water into a saucepan, put softened margarine and salt. Place the saucepan over medium heat.
step 2 out of 5
Bring the mixture to a boil, stirring constantly.
step 3 out of 5
After that, remove the pan from the heat and add the sifted flour. Stir the ingredients, be careful not to form lumps.
step 4 out of 5
Then put the pan over low heat again and stir the dough until smooth and smooth. Then cool the dough and add eggs one at a time, mix them into the dough.
step 5 out of 5
The finished dough is smooth and thick enough not to spread on the baking sheet.
Bon Appetit!

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