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Make the choux pastry first.
Method to hold the piping bag: Wrap the end of the piping bag around your thumb. Squeeze the bag with your hand to let the pastry out.
Pipe the choux puffs in staggered rows on a slightly greased baking sheet. Squeeze the piping bag to create a small bun, then make a sharp, circular movement to stop.
Using a fork, glaze each choux bun with egg wash. I recommend using a fork instead of a brush to avoid the egg wash dripping down, which would prevent the puffs from rising during baking.
Simply dip the fork in the egg wash, then slide on the surface of each choux bun.
Preheat the oven to 180-200°C (gas 4-6) and bkae. Make sure you do not open the oven during baking.
When cooked, reduce the temperature down to 150°C (gas 2) and let the choux puffs dry in the hot oven for a few minutes to prevent them from collapsing.
Remove from the oven and let cool. They can be stored for several days in an airtight container.
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