MAGIMIX Mini Plus Instructions For Use Manual page 16

Cheese puffs
Preheat your oven to 180°C / 355°F (gas mark 4). In the
R2 main bowl, grate the cheese using the grating disc. Set
Preparation: 15 min.
aside.
Cooking: 20-25 min.
Pour the water into a pan, add the diced butter and sugar.
R4
Equipment: piping
bag with 2 cm (3/4
Bring to the boil. Remove from the heat and tip in all the
-inch)
flour. Mix quickly with the spatula. Return to the heat for
E2
approximately 1 min until the dough forms a ball and no
longer sticks to the sides of the pan.
E4
Ingredients
Draw aside and place the dough in the bowl with the
(makes 30 cheese puffs)
dough hook. Process for 1 min, then add the eggs one by
one via the feed tube. Process for a further 1 min. Add the
Choux pastry
• 200ml water
gruyère cheese and blend for 5 seconds
• butter
75g
Lightly oil a baking tray.
• 150g (5 oz) plain flour
• 1 tbsp caster sugar
Transfer the mixture to a piping bag* with a plain nozzle
• Pinch of salt
(or use a teaspoon) and pipe out small mounds on the tray,
• 3 large or 4 small eggs
making sure that they are well-spaced. Bake for 15 min at
• 100g gruyère cheese
180° C / 355°F (gas mark 4).
Tip: for sweet puffed pastries, fill with with pastry cream,
chocolate cream, sweetened whipped cream, etc.
26
R2 R2
R4 R4
E2 E2
E4 E4
27