Petit choux cream

Petit choux cream
Petit choux cream
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  • 1/4 l water
  • 60 g butter or margarine
  • 1 pinch of salt
  • the grated rind of 1/3 lemon
  • 200 g flour
  • 4 eggs
On the other hand
  • 1/3 l of liquid cream
  • 60 g sugar
  • 1/2 Cup of powdered sugar
  1. Bring to a boil the water with butter or margarine. the salt and lemon zest. Take once the flour sifted into the liquid and beat until the dough forms a ball and pulls away from the pileup.
  2. Place dough in a bowl, Let cool slightly and add one to one eggs. Heat oven to 230". With sleeve pastry form petit choux dough within convenient distance of each other on the oven tray. Cook them 15-20 minutes to half-height. Do not open the oven during the first 10 minutes, because it would lower the mass.
  3. Open horizontally petits choux still hot. Assemble the cream with the sugar and put a spoonful of this on the bottom half of each petit choux. Cover with the other half and sprinkle with sieved powdered sugar.
  • With sleeve pastry may also occur to the mass a coiled form, to fill these donuts with cream, or form the elongated eclairs, populated with mocha cream and covered with a Mocha bath.
Recipes easy to https://recetasdecocinafaciles.NET /

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