Choux Cookies

Choux cookies are that famous cookie from Natali Shakinko: essentially the same dough as profiteroles, but sweeter and denser. The dough is cooked in a saucepan in a couple of minutes, piped from a bag, and baked in two temperature stages until golden. Exactly what you need with tea - recommended.

Choux Cookies

Sweet, dense choux cookies made from a profiterole-style dough - quickly cooked in a saucepan and baked until golden.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 30 pieces

Course: Cookies

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 130 ml milk
• 100 ml water
• 50 g butter
• 50 g sugar
• 3 eggs
• 120 g flour
• a pinch each of vanillin and salt

Method

 

1. Put all the ingredients except the flour and eggs into a saucepan and bring to a boil.
2. Add all the flour at once and stir well with a spatula: within a minute the dough should cook through and pull away from the bottom and sides of the pan.
3. Remove from the heat and let cool for 15-20 minutes, or transfer straight to a stand mixer and cool on the lowest speed.
4. Once cooled, add the eggs to the dough in batches and mix until smooth - the finished dough drips from the whisk in a triangle shape.
5. Transfer the dough to a piping bag fitted with a tip and pipe the cookies onto a baking tray.
6. Bake for 15 minutes at 200°C, then another 15-20 minutes at 170-180°C until golden brown. Dust the finished cookies with powdered sugar.
   

Tips

• Let the cooked dough rest for 15-20 minutes, or cool it in the mixer on low speed - you can't add eggs to hot dough.
• Add the eggs gradually: the finished dough should drip from the whisk in a triangle shape.
• Dust the finished cookies with powdered sugar.