Informations

• Difficulty Moyen
• Price Bon marché
• Quantity 1 2 3 4 5 6 7 8 9 10
• Preparation Time 10 minutes
• Cooking Time 20 minutes
• Rest Time 10 minutes

Ingredients

• g of milk (semi-skimmed)
• g of water
• g of butter
• g of flour oatmeal T45
• tsp of salt
• tsp of sugar
• g of egg (to adjust to the eye)

Steps

1. Bring the milk, water, butter, salt and sugar to the boil in the pan
2. Put off the heat, add the flour and mix well (always off the heat) to make it homogeneous (so a smooth panade)
3. Return to the heat and dry (mix well) using a polycarbonate spatula
4. Add the eggs one by one with a spatula and mix well between
5. Poach (the sleeve depends on the desired rendering), give the desired shape (depending on the recipe) and brown everything
6. Preheat the oven to 250°C and bake at 170°C for 20 minutes

Warning

1. Quantity 4 = 423g of pastry
2. Ball tests (make a small ball with your fingers and drop it in the pan to see if it remains round) and detachment (wall and spatula) successful!
3. The amount of egg can be adjusted according to the hardness of the dough (because it must gradually loosen, while retaining its shape)!