🧁Choux Pastry
Recipe by Etienne Vassiliadis
Light and golden choux pastries made with Tritordeum flour, offering a delicate crumb and natural richness from butter and eggs. Perfect for sweet or savory fillings, these airy puffs combine tradition with the unique nutritional profile of a Mediterranean cereal — lower in gluten, rich in fiber, and naturally golden.
PREP.
40 min
BAKE
15 to 20 min
TOTAL
60 min
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Ingredients
300 g refined Tritordeum flour
300 ml water
300 ml whole milk
8 eggs
300 g butter
6 g salt
Baking paper
Nutrition
Energy (Kcal): 300
Carbohydrates (%): 20
Sugar (%): 4,5
Fats (%): 22
Saturated fat (%): 13
Proteins (%): 6,5
Fibers (%): 1,5
Salt (%): 0,7
Instructions
In a saucepan, combine all ingredients except the eggs.
Cook the mixture over medium heat, stirring continuously with a whisk until it thickens into a sticky dough.
Remove from heat and gradually add the eggs, mixing until the dough is smooth and homogeneous.
Let the dough cool to room temperature.
Transfer the dough to a piping bag.
Line a baking tray with baking paper and pipe out small choux shapes.
Bake at 180 °C for 15 to 20 minutes, or until puffed and golden.
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