Parmesan choux sticks


Ingredients 13
Servings 30
Time

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.
 

Read more on: bake  |  dairy
 

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