Choux pastry

60 min
Suitable for vegetarians
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Water 0.125 l
Creamed margarine 0.05 kg
Table salt 2.0 g
Plain flour 0.075 kg
Eggs 1.5 ud
Elaboration
  • Put the water, the salt and the margarine into a saucepan. Boil stirring with a spatula.
  • Add the flour all at once and remove vigorously until the dough is smooth andhomogeneous. Once it doesn’t stick to the saucepan, keep stirring 2 or 3 minutes more in order to dry it well.
  • Put dough in a washbowl and add eggs one by one, making sure that it is totally embodied before adding the next one.
  • When the dough falls from the spatula fluently, put it in a piping bag.
  • Make rounded portions  in a baking sheet with parchment paper.
  • Bake them in the oven at 200 ºC with the dumper closed.
  • When they are golden brown, open the dumper to get crusty.
Nutritional information (1 portion)
Energy
156.38
kcal
Carbohydrates
12.1
g
Proteins
3.67
g
Lipids
10.24
g
Fiber 0.51 g
Saturates 2.71 g
Monounsaturated fatty acids 2.87 g
Polyunsaturated fatty acids 4.15 g
Cholesterol 80.4 mg
Calcium 13.4 mg
Iron 0.53 mg
Zinc 0.36 mg
Vitamin A 34.11 ug
Vitamin C 0.0 g
Folic acid 12.28 ug
Salt (Sodium) 261.8 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.