• Shortcrust pastry:

  • Process all raw materials at room temperature.

    Put all ingredients in a bowl and knead into a dough for 3 to 5 minutes.

    Let the dough rest in the refrigerator for 30 minutes.

  • Puffs:

  • Place the mix and water in the mixing bowl and mix gently for 1 min.

    Then mix at medium speed for 4 minutes to a smooth batter.

    Preheat the oven to 220 degrees.

    Line the baking tray with baking paper and put the batter in a piping bag with a round nozzle 18 / 20 mm.

    Pipe balls about 4 cm in size and 6 cm apart.

    Roll out the cookie dough at about 3 mm thick.

    Cut out circles of 5 cm and place them on top of the piped choux pastry and press them gently.

    Place the baking tray in the center of the preheated oven.

    And bake it all for 25 to 30 minutes.

    Let the puffs cool well before consumption.