Product Description
This French Choux Pastry Mix from Francine serves for sweet Choux and profiteroles as well as for savory gougères (cheese puffs). Easy to use, all you need to do is add water and eggs! Who knew authentic French food could be so easy!
Cooking Instructions
Package contains:
- 2x 5.3 oz. bag of choux mix (each bag should make 20 choux)
- 1x bag of granulated sugar
Other ingredients needed:
- 1 ½ cups of warm water
- 6 eggs
- 8 tablespoons sunflower oil
Prep time: 10 min.
Cooking time: 25 min.
Recipe:
1) Preheat the oven to 410 ° F. In a bowl, add 1 bag of choux mix, ¾ a cup of warm water, 3 eggs, and two tablespoons of oil. Mix for about 1 min until thoroughly blended and dough peels off the bowl.
2) Add another two tablespoons of oil and mix again until a thick and smooth paste.
3) Line a sheet pan with parchment paper and use a teaspoon to place dough leaving space for the choux to inflate. To make chouquettes, sprinkle sugar on top before putting them in the oven. To make salted gougères, add 3.5 oz. of grated Gruyère cheese to the dough.
4) Cook for about 25 minutes depending on their size, until they are golden brown.
5) Repeat steps 1-4 using the second bag and remaining ingredients until there is no more choux dough.
Attention: to ensure the choux inflate properly, do not open the oven door before the end of cooking!
This French Choux Pastry Mix from Francine serves for sweet Choux and profiteroles as well as for savory gougères (cheese puffs). Easy to use, all you need to do is add water and eggs! Who knew authentic French food could be so easy!
Cooking Instructions
Package contains:
- 2x 5.3 oz. bag of choux mix (each bag should make 20 choux)
- 1x bag of granulated sugar
Other ingredients needed:
- 1 ½ cups of warm water
- 6 eggs
- 8 tablespoons sunflower oil
Prep time: 10 min.
Cooking time: 25 min.
Recipe:
1) Preheat the oven to 410 ° F. In a bowl, add 1 bag of choux mix, ¾ a cup of warm water, 3 eggs, and two tablespoons of oil. Mix for about 1 min until thoroughly blended and dough peels off the bowl.
2) Add another two tablespoons of oil and mix again until a thick and smooth paste.
3) Line a sheet pan with parchment paper and use a teaspoon to place dough leaving space for the choux to inflate. To make chouquettes, sprinkle sugar on top before putting them in the oven. To make salted gougères, add 3.5 oz. of grated Gruyère cheese to the dough.
4) Cook for about 25 minutes depending on their size, until they are golden brown.
5) Repeat steps 1-4 using the second bag and remaining ingredients until there is no more choux dough.
Attention: to ensure the choux inflate properly, do not open the oven door before the end of cooking!
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