Pate a choux

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Preparation time:
Cooking time:

Difficulty: Medium - experience needed

Dietary guidance: v 


Pate a choux


water 250g
milk 250g
butter 200 g
satl 12g
sugar 10 g
floor 321g
and keep cooking and mixing until the dough do not stick to the spatula
stop to cook and one by one your 10 eggs

Pipe the dough add egg wash on top and bake at 375 fair


Pastry cream

Boiled 500g of milk with vanilla bean
add sugar 250g
4 eggs
flour 80g
and cooked until the cream boiled

cool down the cream before to used


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