Recipe Centre

Parmesan choux sticks

Ingredients
EGG WASH
2 eggs
15 ml water
a pinch of salt
PASTRY
pinch of cayenne pepper
350 g Parmesan cheese, grated
440 ml water
5 ml salt
5 ml castor sugar
200 g butter, cubed
400 g cake or all purpose flour, sifted
20 eggs

Method:
EGG WASH: Whisk ingredients together, cover and keep cool. CHOUX STICKS: Preheat oven to 180 ºC. Mix Parmesan cheese and cayenne pepper. Line a large baking tray with greaseproof paper. In a saucepan, mix water, salt, sugar and butter, and bring to the boil. Add flour and beat well. Continue beating, adding one egg at a time. Add 250 g of Parmesan cheese and cayenne pepper and mix well. Fill a piping bag fitted with a 12 mm nozzle with some of the mixture. Pipe sticks 20 cm in length onto baking tray, leaving a 2 cm gap in between. Continue until mixture is finished. Brush each stick with egg wash and sprinkle with Parmesan and cayenne pepper. Bake for 20 minutes, or until sticks are golden. Leave to cool and place in an airtight container lined with kitchen paper.

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