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Recipe no. 156 · mikilab.de/156
00 flour (W180-220)
Sitor draft
On TikTokRecipe no. 156
What you need· draft
Allergens
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Oven and steam can burn.
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Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
Ingredients
Procedure
1) Heat a static oven to 200 °C. Line two trays with baking paper. 2) Bring 250 g water to a boil in a saucepan with 100 g butter in pieces, 3 g salt and 5 g sugar. The butter must melt completely before boiling. 3) Off the heat pour in 150 g sifted flour all at once and stir vigorously with a wooden spoon to a smooth ball that leaves the sides of the pan. 4) DRY the dough over medium heat 2 minutes stirring: a film forms on the bottom of the pan. Transfer to a bowl and let cool 5 minutes (below 60 °C or the eggs cook). 5) Beat in the eggs (250 g, whisked) one at a time, mixing well each time. The dough is ready when glossy, smooth and, when you lift the spoon, falls in a V shape (ribbon). If too stiff add a little more egg. 6) Fill a piping bag with a 1 cm plain nozzle and pipe 4 cm mounds well apart. Flatten the tips with a wet finger. 7) BAKING: 200 °C for 10 minutes (they puff), then lower to 170 °C and bake another 15-20 minutes, with the oven door slightly ajar (wooden spoon) to release steam. Don't open before 15 minutes or they collapse. Done when golden, light and dry. 8) Cool on a rack; fill when cold with pastry cream or whipped cream.
The why
This recipe's steps explained by Sitor (AI). The quantities stay Michele's.
Machine Sheet
Production Mode: Manual
Hourly Yield: ≈ 40-80 pcs/hour (by hand)
No machine active: manual work. Turn on the Machine Park in the Lab.
Choux pastry, cooked twice: first on the stove, then in the oven. It puffs by itself thanks to steam. Yield: about 20 puffs. The sign of success is the V-shaped dough consistency: too runny = flat, too stiff = heavy. Freezes well baked, unfilled. Recipe completed by Sitor (AI): a starting point to try.
Made with Michele's hands
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