Ingredients-
Water – 1lt
Butter – 400gms
Flour – 600gms
Eggs – 15
Method-
Melt the butter in the water. Cook the eggs and flour together. Add the butter water to the egg and flour to make a paste. Pipe the paste into hot oil and deep fry.
To make churos:
Roll the deep fried choux pastries in cinnamon sugar and garnish with Ganache.
1 comment:
ummm no offense but your instructions on how to make a pate choux is very incomplete. i know this because i am a chef and making choux pastry is easier said than done. if you want a proper detailed version on how to make a good choux, including how to incorporate the flour and eggs and how to know when you have added enough eggs and how to recognize the texture of a good choux pastry both visually and taste wise, i will be glad to help but since this is your article i will let you fix the recipe. all the best
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