Choux pastry base

Ingredients

Directions

1. 1

   Bring 1/8 litre water, butter and salt to the boil. Add the flour at once and stir with a wooden spoon until the mixture separates from the bottom of the pot as a lump. Put it into a bowl and let it cool down for about 10 minutes. In the meantime, preheat the oven (electric cooker: 225 °C/ circulating air: not suitable/ gas: level 4). Fill a heat-resistant mould with hot water and place it on a grid on the lower rail in the oven.

2. 2

   Stir the eggs one by one with a wooden spoon into the choux pastry. Pour the mixture into a piping bag with a medium-sized star-shaped spout. Spray one spiral each on 2 baking trays lined with baking paper (approx. 20 cm Ø). Bake in the preheated oven for 35-40 minutes

3. 3

   10 minutes waiting time. Per soil approx. 2220 kJ/530 kcal. E 18 g/F 31 g/KH 45 g