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Cheese choux puffs

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Cheese choux puffs Cook Expert

Preparation : 10 min Resting : -
Cooking : 25 min Equipment :
Difficulty :
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Programmes : accessories :

for 10 to 15 choux :
SAVOURY CHOUX PASTRY:
80 g butter
200 ml water
180 g plain flour
3 standard eggs
1 pinch of pepper
1 pinch of salt
150 g gruyère or other semi-hard cheese,
cut into large cubes
1Preheat the oven to 180°C (170°C fan, gas mark 4).
2Cut the butter into pieces and place into the metal bowl with the water and start the EXPERT programme, 2 minutes/speed 4 /90 °C. At the end of the programme, open the lid and add the flour, salt and pepper. Close the lid, remove the cap and restart the EXPERT programme for 3  minutes/speed 4/100 °C. Scrape down the bowl if necessary. The dough should form a ball.
3Restart 1 minute/speed 10 (without heating) adding the eggs, one by one, through the opening, while it’s running. Scrape down the bowl if necessary. Add the gruyere and restart the EXPERT programme 20 seconds/speed 10 (without heating).
4Put the dough into a piping bag. Pipe fingers of dough on a lined baking tray.
5Bake for 25 to 30 minutes (depending on the size and oven). The choux is ready when golden brown. 

Modified 20/05/16
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

Choux must be well done to avoid they soften when filled with cream.
You can replace half the water with milk to get fluffier choux.
Do not open the oven when baking. When choux are golden brown, leave the oven door ajar and cool the choux at the same time the oven cools down. It will prevent your choux from falling back.
 


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