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We hope you got insight from reading it, now let’s go back to choux paste ~used for eclairs,cream buns,profiteroles recipe. You can have choux paste ~used for eclairs,cream buns,profiteroles using 5 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Choux paste ~used for Eclairs,cream buns,Profiteroles:
- Take 100 g Flour
- Get 100 g magerine/butter
- Prepare 4 eggs
- Take 100 ml water
- Take Pinch sugar and salt
Instructions to make Choux paste ~used for Eclairs,cream buns,Profiteroles:
- Boil water +sugar+salt in a saucepan, remove from heat
- Add sieved flour and cook as for ugali return to moderate heat,stir continuously untill the mixture leaves sides of the pan
- Remove from heat and allow to cool
- Gradually add the beaten eggs-Do not add all eggs at once!as you check consistency the mixture may not take all egg,should just flow back when moved in one direction
- Put mixture in a baking sheet don't grease! Bake for 25min @220°C
- For Eclairs mix melted chocolate, for profiterols put choux in a piping bag bake&stuff it with sweetened cream-served in cocktail functions
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