Recipe light choux cestari

LIGHT CHOUX

STEP 01

Bring the water, salt and butter to the boil. 

STEP 02

After boiling, remove from the heat source and add the flour at once, stirring the product up to a rough mass. 

STEP 03

Put the product back on the heat source and cook until a slightly elastic and dry compound (reference temperature 80-85°C).

STEP 04

Remove from the heat source and decant in planetary with the leaf, flaring up to the temperature of 60°C. Add about one-third of the eggs at a time and the rest in 2-3 times, in order to incorporate them completely.

STEP 05

Verifying that the mass is shiny and not too fluid, proceed with the direct dressage in plate with a disposable piping bag or filling the dedicated silicone moulds for an always perfect dosage. 

DIRECT dressage in plate

Cooking temperature 180°C

Cooking time 12 min

cod. PIASTRACHOUX02