eggs (4 large eggs)Preheat oven 425F.1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you'll see that the flour starts absorbing the liquid -- and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.2. You can do the next step one of two ways:Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer.If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.3. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4" of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.To make gougeres (cheesy poofy puffs)
Stir in 1/2 cup finely grated gruyere cheese (or other grated hard cheese of your choice) + 1 teaspoon kosher/sea salt (1/2 teaspoon fine table salt) - I used a rasp/microplane grater to get ultra-light snowflakes of cheese so as not to weigh down the dough with heavy cheese. You can also sprinkle a bit of the cheese on top of the puffs after you've piped them.
Como de algohay que morir en estavidahagámoslo con un poco mas de glamour que con el bocadillo de mortadela, y márquemonos un CrónicasCarnívoras (sí, ese programa en el que el presentador se pareceaElectroCereal xD) con estos macarrones con queso, o MacandCheese, como a mí me gustallamarlos
Buenastardes, hoy os traigootra, receta fácil, rica, saludable, pero sobretodo diferente, que harálasdelicias de los más pequeñ@s, trasformando, el patétradicional por otro más nutritivo y con menos grasas,y que seguro, se convierte en su meriendapreferida, ya que a ell@s , el paté vuelven loc@s, os dejo lareceta
Today I'm gonna bring you anidea to enjoy a refreshing andhealthy dessert. A yogurt ice cream, or, to say it better, a sorbet, idealafter the meal, for asnack or you name it without losing the irresistible charmthat ice creamshave
Stuffed Bazlama from SnehaatSneha'sRecipe. SCROLL DOWN FOR RECIPE IN ENGLISH. Volvemos con el reto de #BreadBakers y os traigo estos deliciosos zucchini andgoatcheese stuffed breads (panecillos rellenos de calabacín y queso de cabra)
Perhaps I’m bragging my self a little, but I must tell you andaccording to my beloved family, well, lets just saythat I received their full approvalandwarm compliments in this fun and simple Chicken NachoCheeseRecipe, andthat without a doubt are the favorites in my home