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1
Prepare the baking sheet and piping bag ahead of time because the choux pastries should be baked immediately after piped.
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2
Sift the flour.
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3
Put the milk, water, butter, and sugar in a sauce pan and bring to a boil.
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4
It should look like it does in this photo when it comes to a boil.
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5
Turn off the heat and add the flour in one go.
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6
Beat quickly with a wooden spatula until smooth.
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7
When you have a ball of paste, continue to beat vigorously and place over heat for about 1 to 2 minutes.
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8
Transfer the paste to a bowl and add two-thirds of the beaten egg, a little at a time.
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9
When you start to add the rest of the beaten eggs, check the texture and add little by little.
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10
When you hold the spatula and the paste drops off it after 3 to 4 seconds, it is ready (you can see a stiff triangle tip on the spatula).
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11
Adjust the amount of the eggs as needed because three eggs are probably too many.
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12
Put a 1 cm nozzle onto a piping bag and pipe the paste onto baking paper, leaving space between them.
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13
Make them about 9 cm long.
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14
Moisten your finger with water and flatten the surface.
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15
If you want to put almonds on top, brush with leftover beaten eggs (Step 6) and place almonds on top.
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16
Press lightly with your finger.
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17
Preheat the oven to 200C and put the baking sheet into the oven.
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18
Reduce the temperature immediately to 190C and bake for 20 minutes.
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19
Reduce the temperature to 170C and bake for about 20 minutes.
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20
These are the baked pastries.
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21
When you make slits, make them slightly diagonally to let the cream filling show.
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22
They will look better this way.
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23
Pipe plenty of cream inside.
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24
Sprinkle with icing sugar and chocolate to your liking.
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25
They're ready!
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26
Make choux creams with the same recipe!
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27
Use tasty custard cream.
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28
Reipe ID: 1443986 I like coffee flavoured cream, too.
