Cheese Choux Pastries
Baking and Desserts • French
Description
When else can you indulge in baked goods if not on a cold winter morning? Bake without hesitation; choux pastries are close relatives of éclairs and profiteroles made from the same choux pastry, but smaller in size and not necessarily sweet—often cheesy or completely empty. The dough for choux pastries is simply called 'choux,' a delightful surprise that puffs up into hollow balls solely from hot air. And isn't there a lack of calories in air? A pile of choux pastries paired with champagne, which is also just bubbles, is surely harmless for your conscience and your figure (well, almost).
Ingredients
- Milk 10 fl oz
- Wheat Flour 5 oz
- Chicken Egg 6 pieces
- Butter 5 oz
- Sugar 0 oz
- Salt ½ spoons
- Baking Powder a pinch
- Emmental cheese 5 oz
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Mix the flour with the baking powder and sift.
Step 3
Grate the cheese using a fine grater.
Step 4
In a saucepan, combine milk or water with butter, salt, and sugar (30 g) and bring to a boil. Once the butter has melted, remove from heat.
Step 5
Gradually, in a thin stream, while constantly stirring, add the flour with the baking powder. Mix until a thick, homogeneous dough forms.
Step 6
Place the dough over the lowest heat and begin to incorporate the eggs one at a time. During this process, mixing should not stop. The dough should become smooth, glossy, and free of lumps. As soon as this consistency is achieved, remove it from the heat.
Step 7
Add grated cheese and mix until the cheese is completely melted. Let the dough cool to room temperature.
Step 8
Line a baking tray with parchment paper and use a teaspoon or piping bag to shape the dough into walnut-sized balls, spacing them 3-4 cm apart.
Step 9
Sprinkle with the remaining sugar and bake in a preheated oven at 320°F (320 degrees Fahrenheit) for 25–30 minutes. Do not open the oven for at least 20 minutes, otherwise the pastries will sink.
Step 10
Before serving, let the shukety cool down.
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