MAGIMIX Cook Expert Recipe Manual page 13

CHEESE CHOUX PUFFS
: 10 min
P R E P T I M E C O O K I N G T I M E
M A K E S 1 0 / 1 5 C H O U X
P R O G R A M M E
80g butter
200ml water
180g plain flour
pinch pepper
1 Preheat the oven to 180 °C (170 °C fan, gas mark 4).
2 Cut the butter into pieces and place into the metal bowl with the water and start
the EXPERT programme, 2 minutes/speed 4/90 °C. At the end of the programme,
open the lid and add the flour, salt and pepper. Close the lid, remove the cap and
restart the EXPERT programme for 3 minutes/speed 4/100 °C. Scrape down the
bowl if necessary. The dough should form a ball.
3 Restart 1 minute/speed 10 (without heating) adding the eggs, one by one, through
the opening, while it's running. Scrape down the bowl if necessary. Add the gruyère
and restart the EXPERT programme, 20 seconds/speed 10 (without heating).
4 Put the dough into a piping bag*. Pipe fingers of dough on a lined* baking tray.
5 Bake for 25 to 30 minutes (depending on the size and oven). The choux is ready
when golden brown.
T I PS
Do not open the oven when baking.
When choux are golden brown, leave the oven door ajar and cool the choux at
the same time the oven cools down. It will prevent your choux from falling back.
24
: 25 min
:
pinch salt
3 standard eggs
150g gruyère or other semi-hard
cheese, grated