25 Nov Petit Choux
2 cups cold water
4 tsp icing sugar
75 g butter
2 cups flour
5 ml cream
3 tsp icing sugar
Heat the oven to 200 degrees Celsius.
Boil water and butter in a saucepan so that the butter melts completely.
Whisk in the flour and whisk until the batter releases from the bottom.
Leave to cool slightly and whisk in one egg at a time and add a pinch of salt.
Prepare a piping bag fitted with serrated tulle and put the mixture into the piping bag.
Pipe the petit chouers on a baking sheet with parchment paper.
Bake in the oven for about 15-20 minutes until the petit chouers feel light and airy.
Let them cool on a grille.
Whip the cream with the icing sugar until it becomes fluffy. Then make one hole in the petit chouers and squirt up the cream.
Hope it tastes well