INGREDIENTS (for about 35 puffs)
– 125 g mineral water
– 125 g fresh whole milk
– 5 g caster sugar
– 5 g fleur de sel from Guérande
– 110 g unsalted butter
– 140 g pastry flour
– 250 g eggs, i.e. 5 medium eggs
– 100 g granulated sugar
– 100 g chopped almonds
THE PREPARATION
- Mix the granulated sugar and the chopped almonds or, failing that, use only coarsely crushed slivered almonds.
- Preheat the fan-assisted oven to 200°C (th. 6).
- In a saucepan, pour the water, milk, sugar, fleur de sel and butter into pieces and bring to the boil.
- As soon as the liquid boils, add the flour all at once. Keep the pan on the heat and whisk briskly with a spatula until the batter becomes smooth and homogeneous.
- Keep mixing for about 2 to 3 minutes so that the dough dries out and comes away from the edges of the pan.
- Without waiting, pour the batter into a large bowl. Add the eggs one by one, taking care to wait, between each addition of egg, for it to be well incorporated into the batter, while continuing to whisk vigorously.
- The dough is ready when it forms a ribbon. Pour the choux pastry into a pocket fitted with a smooth nozzle.
- Shape puffs about 4 cm in diameter, spacing them every 3 cm on a baking sheet covered with a sheet of baking paper. Sprinkle the sprouts with the mixture of grain sugar and chopped almonds (optional). Tilt the plate and tap it to remove the excess.
- Slide the tray into the oven at 200°C and turn it off for 5 minutes. Turn it back on and continue cooking at 170°C for about 20/22 minutes. After 10 minutes of cooking, open the oven door for a few 5 seconds. Continue cooking. At the end of cooking, let the cabbage cool on a wire rack. There you go!
