• ingredients

°10 cl of water
°8 cl of milk
°1 teaspoon sugar
°1/2 teaspoon salt
°75 grams butter
°100 g flour
°3 eggs
°20 cl of complete liquid cream
°2 tablespoons of sugar


  • Preparing choux pastries; In a saucepan, put water, milk, butter, salt and sugar. Boil the mixture until the butter melts.
    Add all the flour at once, and stir lightly with a wooden spoon until the dough forms a ball sticking out of the bottom of the pan.
  • Allow the dough to dry for 2 to 3 minutes over medium heat, always stirring with a wooden spoon.
  • I
  • n a bowl, whisk eggs into an omelette. Add the equivalent of one egg to the dough and stir well to incorporate the egg.
  • Add a few beaten eggs, and mix well. We stop incorporating the eggs when the dough forms a beak under the spoon when it is lifted with the spoon.
  • Place the choux pastry in a soft piping bag.
  • Place a small ball of choux pastry on a baking sheet or silicone braided sheets. And put a second small ball of dough on top.
  • Bake for 12 to 15 minutes in an oven preheated to 200 degrees. Let the puffs cool on a wire rack.
  • Prepare the whipped cream Place bowl or salad bowl in freezer with mixer beaters for about 20 minutes.
  • Pour the cold liquid cream into the bowl, beat the cream with a mixer, on medium speed when set, add sugar and beat for a few more minutes.

Enjoy !

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