Boilling water and butter in saucepan. Add the flour and salt, blending vigorously till you get a ball of dough. Return the pan to low warmth to dry the paste. Stir continuously till a thin film starts offevolved to shape on the edges of the pan (this takes approximately a minute), get rid of the dough from the warmth.
Begin incorporating eggs one via way of mean one, operating dough till egg is absolutely absorb. For closing egg, whisking it in a bowl & regularly upload greater till dough takes the form of duck’s beak whilst lifted with spoon.
Place the dough in a pastry bag, pipe it on a baking sheet covered with baking paper and brush it with egg yolk (sprinkle with granulated sugar in case you need chouquettes).
Bake for half-hour in an oven preheated to 180°C, avoiding opening it at some point of cooking to save you the puffs from falling.
Serve the puffs filled with pastry cream, sprinkled with icing sugar or glazed with chocolate
Okay, I’m normally used to using green tomatoes, but wow, did these taste even better!.
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