Description
A delicious crunch to add to your choux.
Ingredients
Scale
150 gr butter
185 gr brown sugar
185 gr Flour
Instructions
- Take out all your ingredients, weigh them and wait ten minutes or so for everything to come to the same temperature.
- In a bowl, mix all ingredients to form a ball.
- Take two sheets of baking paper and place the ball between them.
- Using a rolling pin, roll out the dough to a thickness of about 1 mm.
- Put in the freezer for about 10/15 minutes (or longer if you want to use it later).
- When ready to use, take out the dough and cut out discs with a cookie cutter, the same diameter as your choux.
Notes
Butter pomade? If you've never heard of it, it's quite simple to make. You need to keep your butter at room temperature, and once it's "soft", take a spoon or spatula and "work" the butter (by spreading it out and forming a ball, for example, or by "mixing" it in a bowl) until you obtain a pommade/smooth texture.
If you don't have a cookie cutter, you can cut the disks by hand or use something similar. Personally, I often use a salt shaker cap.
- Prep Time: 15
- Category: patisserie
- Cuisine: French
English 
French