Choux pastry (pasta beignet) – Living a Life in Colour

Name: Choux pastry (pasta beignet) – Living a Life in Colour
Ingredients: 400 grams butter , cut into flakes; 250 grams water; 250 grams milk; 400 grams 00 flour (ideally makred for " frolla "), sifted; 875 grams (15-20 extra-large eggs) fresh eggs (fresh egg whites will help the dough rise more)

www.livingalifeincolour.com

Explore the versatility of choux pastry with this recipe, perfect for both sweet and savory dishes, ideal for eclairs, cream puffs, or smoked salmon treats. Perfect every time at 180°C in a fan-free...

View Original

Share this recipe:

Ingredients

400 grams butter , cut into flakes
250 grams water
250 grams milk
400 grams 00 flour (ideally makred for " frolla "), sifted
875 grams (15-20 extra-large eggs) fresh eggs (fresh egg whites will help the dough rise more)