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Choux pastry is a staple of French baking. The classic technique is the base for everything from eclairs to cream puffs, and the traditional Paris-Brest, a large choux pastry filled with hazelnut cream
Find out how to make your own with Sarah!
Get the recipe:
about 1 and 1/2 cups (360 grams) water
1 teaspoon (4 grams) salt
6 and 1/3 ounces (180 grams) margarine
2 1/2 teaspoons (8 grams) sugar
2 cup (240 grams) flour
7 eggs
For the full recipe, click here.
For more delicious baked goods, watch Sarah's Patisserie!
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