- Dessert
- Classic
- No
- Delicate
- For 700g of dough
- No
- 20 min
- Not specified
- Not specified
ingredients
12,5 cl of milk
125 g of split butter
4 g of salt
140 g flour type 45
4 large eggs (60 g)
Equipment
1 very accurate balance
pan
fine strainer
small bowl
Baking paper
silicone or wooden spatula
Steps
Step 1
1 Weigh all the ingredients and prepare 12.5 cl of water. Pour the milk, the water, the shredded butter into the pan.
2nd step
2 Heat over medium-low heat (not hotter) so that the butter has time to melt before the first broth and add the salt.Step 3
3 Sift the flour through the strainer over the paper. Break the eggs into the bowl. As soon as the milk boils, remove from the heat.Step 4
4 Pour the flour at once , stir quickly with the spatula to incorporate it. Put back on the heat, stir quickly 1 minStep 5
5 When the dough forms a ball and comes off the walls, pour into a bowl . Add 3 eggs one at a time, turning after each addition to incorporate thoroughly.Step 6
6 Beat the last egg with a fork, add it in small amounts, turning constantly, until you get a smooth paste that sticks to the spatula, then drops.Step 7
7 Cook the cabbages▪ Preheat the oven to 170 ° C (Th.3 - 4) or 150 ° C (Th.3) if it is on a rotating heat, before starting the dough: it should be cooked as soon as possible.
▪ Fill a pocket with a large smooth socket (# 10), fill it with dough. Form on the plate sprouts about 3 cm in diameter, spaced 2 cm apart. Coat them with beaten egg with a brush. Bake for about 30 minutes (convection).
tips
You will know everything!
Our recipe summarizes the 12 steps described in Sébastien Serveau's Pâte à caboux , published in the "Leçon de Cuisine" collection run by the Alain Ducasse cooking school. There are all the secrets to succeed in perfection the great classics: chouquettes, gougères filled or not, profiteroles , nuns, éclairs, paris-brest, saint-honoré, farts-nonne and sweet fingers. Pro quality accessible to all! The Culinary Editions, 9,90 €.
