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Choux pastry recipes

Choux pastry for éclairs and profiteroles

Cooked Choux pastry for éclairs and profiteroles

Time to cook: 30 minutes

Total Servings: 4

Dear cooks! I want to share with you a uniquely simple and deliciously delicious recipe for eclairs or profiteroles (aka Choux pastry). It is a signature recipe of one of the world's most famous pastry chefs, Pierre Herme, who has been called the "Picasso of pastry. There is absolutely nothing complicated about it, and even the most inexperienced can easily make it. The whole process of making dough from start to finish (not including baking time) takes 30 minutes So, we will need: For 750 grams of the finished product (I got 22 eclairs and 20 profiteroles):

Author of the recipe

Ingredients and taste: Salt, Flour, Wheat Flour, Sugar, Butter, Eggs, Milk, Smooth, Baking, Soft, Dough, Choux Dough

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