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Shells: Boil water, oil and salt, when it starts to boil pour all the flour and mix well to make lumps. Let it cool and then incorporate the eggs, one by one. We line the baking tray with baking paper and with the help of a posh we form the choux. Put the tray in the preheated oven over a high heat for about 13-14 minutes, then reduce the heat to low and let it brown for another 5-6 minutes. Let them cool, then cut them, fill them with cream and whipped cream, put the lid on and powder with powdered sugar.
Cream: We do it before we start peeling, to have time to cool. Put 1 l of milk to boil. Separately beat 2 egg whites with a pinch of salt and 150 g of sugar, until you get a strong meringue. In a double-bottomed saucepan, put the 2 yolks and 3 eggs, add 300 g of sugar, vanilla sugar and bourbon sachet, mix, then add sifted flour and dilute with 200 ml of milk. Then pour the hot milk little by little, put it on the fire and stir continuously until it starts to thicken. Remove from the heat, let it cool, then incorporate the obtained meringue, mixing with slow movements.