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Recipe

Choux pasta

1h 15 mins
Low
22
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The choux pasta is ideal for serving canapés, you can fill it with avocado mousse or some seafood. The presentation looks super elegant.

Ingredients

8 portions
  • 250 milliliters Water
  • 4 eggs, can be 5 you have to check the consistency
  • 75 grams butter
  • 125 grams flour
  • to taste salt

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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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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