Cheese Choux
8 servings
60 minutes
When else can you indulge in baking if not on a cold winter morning? Bake, don't hesitate, choux are the closest relatives of eclairs and profiteroles made from the same choux pastry, but smaller in size and not necessarily sweet, more often cheese or completely empty. The dough for choux is called choux, it is a surprise and a miracle, it is inflated from the inside into hollow balls exclusively by hot air, and is there many calories in the air? A pile of choux with champagne, which is also nothing but bubbles, is definitely harmless to the conscience and the figure (well, or almost).
1
Prepare all the ingredients.
2
Mix the flour with the baking powder and sift.
- Wheat flour: 200 g
- Baking powder (raising agent): pinch
3
Grate the cheese on a fine grater.
- Emmental cheese: 200 g
4
Mix milk or water in a saucepan with butter, salt, and sugar (30 g) and bring to a boil. Once the butter melts, remove from heat.
- Milk: 250 ml
- Butter: 100 g
- Salt: 0.5 teaspoon
- Sugar: 50 g
5
Gradually add flour with baking powder in a thin stream while constantly mixing. Knead until a thick homogeneous dough forms.
- Wheat flour: 200 g
- Baking powder (raising agent): pinch
6
Place the dough on the lowest heat and start mixing in the eggs one by one. The mixing process should not stop. The dough should be smooth, shiny, and lump-free. Once the goal is achieved, remove it from the heat immediately.
- Chicken egg: 6 pieces
7
Add grated cheese, mix until the cheese is completely dissolved. Cool the dough to room temperature.
- Emmental cheese: 200 g
8
Line a baking tray with parchment paper and use a teaspoon or piping bag to form dough balls the size of a walnut, spaced 3-4 cm apart.
9
Sprinkle with the remaining sugar and bake in a preheated oven at 160 degrees for 25-30 minutes. Do not open the oven for at least 20 minutes, otherwise the shukets will sink.
- Sugar: 50 g
10
Cool the shuketa before serving.
