Cream puffs with sugar crystals – Italian Recipes

Cream puffs with sugar crystals – Italian Recipes
250 g water – 1 cup
125 g butter – 1/2 cup + 1 tablespoon
180 g flour – 1 1/2 cups
2 g salt – 1/2 teaspoon
6 g baking powder – 1 teaspoon
8 eggs
Granulated sugar – for sprinkling

Combine water and butter in a saucepan and melt until it reaches a boil.

Add flour and salt, continuing to stir for a few minutes.

Place the dough in a stand mixer, add the eggs one at a time, and finally, add the baking powder.

Transfer the mixture into a piping bag and pipe small mounds onto a baking sheet lined with parchment paper.

Sprinkle the éclairs with sugar crystals.

Bake in a convection oven at 200°C (392°F) for 25 minutes, keeping the oven door slightly open during the last 10 minutes of baking.

📕🥮 here my ebook: https://play.google.com/store/books/details?id=B_cvEQAAQBAJ

#CreamPuffsWithSugarCrystals #ItalianPastry #SugarCrystals #ChouxPastry #Profiteroles #ItalianDesserts #ItalianSweets #HomemadeCreamPuffs #HowToMakeCreamPuffs #ItalianPastryRecipes #DolciItaliani #PastryRecipes #SugarCrystalPastry #EasyCreamPuffs #ItalianPastryChef #DessertRecipes #SweetRecipes #CookingWithExPasticcere #PastryTutorial #ExPasticcereRecipes #CreamPuffsTutorial #TraditionalItalianPastry