Choux paste ~used for Eclairs,cream buns,Profiteroles

Name: Choux paste ~used for Eclairs,cream buns,Profiteroles
Cuisine: Kenyan
Ingredients: 100 g Flour; 100 g magerine/butter; 4 eggs; 100 ml water; Pinch sugar and salt

Lui Gideon @LVanderbilt

Nairobi

I discovered that one can always hack kitchen skills like cleaning dirty ovens with baking soda +vinegar to remove stain

Lui Gideon @LVanderbilt

Nairobi

I discovered that one can always hack kitchen skills like cleaning dirty ovens with baking soda +vinegar to remove stain

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Ingredients

100 gFlour
100 gmagerine/butter
4eggs
100 mlwater
Pinchsugar and salt

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Steps

1

Boil water +sugar+salt in a saucepan, remove from heat
2

Add sieved flour and cook as for ugali return to moderate heat,stir continuously untill the mixture leaves sides of the pan
3

Remove from heat and allow to cool
4

Gradually add the beaten eggs-Do not add all eggs at once!as you check consistency the mixture may not take all egg,should just flow back when moved in one direction
5

Put mixture in a baking sheet don't grease! Bake for 25min @220°C
6

For Eclairs mix melted chocolate, for profiterols put choux in a piping bag bake&stuff it with sweetened cream-served in cocktail functions