Mimosa eggs on choux pastry bases recipe
The French bistro version of classic devilled eggs, these mimosa eggs on choux pastry bases are the perfect starter to impress friends and family.
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Cooking tools:
- Baking rings
- Silicone baking mat
- Baking sheet
- Silicone strips
- Saucepan
- Spatula
- Piping bag
- Cooling rack
- Weighted baking sheet
- Oven
- Fine-mesh sieve
- Star tip
- Plain tip
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pot
- Slotted spoon
- Ice cube tray
- Paring knife
- Pastry brush
Ingredients
- 112 ml water
- 112 ml whole milk
- 115 g butter
- 1 1/2 tsp caster sugar
- 0.8 tsp salt
- 140 g plain flour
- 4 eggs, lightly beaten
- 9 eggs
- 1 tsp white vinegar
- 50 g mayonnaise
- 1 pinch salt and ground white pepper, to taste
- 4 eggs
- 150 g mayonnaise
- 1 handful chives, chopped
- 2 hard-boiled egg yolks, pressed through a fine-mesh sieve
- 4 egg whites, cooked and cut into 1 cm rounds
- 1 handful green clover leaves
- 1 handful coriander micro cress
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