The choux pasta is ideal for serving canapés, you can fill it with avocado mousse or some seafood. The presentation looks super elegant.
Learn more about María Fernanda Hernandez
Ingredients8 portions
Preparation
Melt the butter with the water in a saucepan.
Add the flour and move it so that the flour is cooked.
A ball should be formed.
Out of the fire add the eggs one by one (you may not need the fifth full egg and only half or a trickle, you'll know until you see the consistency). First it will seem that the dough is being cut but after incorporating well with a wooden shovel it will be taking consistency. The consistency should be that when you raise the shovel you will drop the pasta but in large pieces like ribbon.
Put in a pastry bag and make balls (as if they were medium-sized meringues) in a tray with waxed paper.
Varnish with egg.
Bake at 180ºC for about 20 minutes until you see them golden brown.
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