Before we often (always?) Missed the choux pastry. But that was before ! All our tips to tame the dough and make fabulous profiteroles, eclairs and other delicacies ... promised, it's feasible!

Quantities and proportions respected

The magic equation to remember is that it takes the same amount of liquid (water milk) and eggs. For example, for 125 g (12.5 cl) of water and 125 g (12.5 cl) of milk is used 250g of eggs (that is to say 4 large eggs). Then we have more than add a pinch of salt, 1 other sugar, 110 g of butter and 150 g of flour ... And voila!

From the organization to make the puff pastry

A little order! It can not be said too often, pastry is a painstaking business. We take care to be well organized and keep his work plan in order to put all the chances on his side. Then we stop the improbable mixing and we respect the recipe to the letter. The butter is melted over low heat with water, milk, sugar and salt. Then, out of the fire, the flour is incorporated at once and mixed with a wooden spoon to obtain a homogeneous paste.

The secret of a perfect dough

Afraid that the dough is too dry? On the contrary, it is an indispensable step! Put the pan back on the heat (still soft) and stir to remove all moisture from the dough. Only then can the whole eggs be put out of the fire to obtain a shiny dough. There is nothing left to do but prepare the cabbages and bake them!