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Serves : 4 / Preparation Time : 40 minutes / Cooking Time : 20 minutes
La Cornue® Elements Used:
- Château: gas burner or induction module and electric oven
- Cornufé: gas burner or induction module and electric oven
15 cl
100 g
60 g
1 pinch
Baking powder
1 sachet
20 cl
Icing sugar
30 g
  1. Preheat the oven at 175°C (or 347°F)
  2. Make 4 balls of choux pastry around 4 cm each:
    • Boil the water, sugar, salt and the butter into a pan
    • When it’s boiling, pour the flour. Work it with a spatula to obtain a ball
    • Remove from the heat, add the eggs one by one and add the baking powder
    • Make spaced piles of choux buns with a spoon and use the finger to make it really round
  3. With the back of a soaked fork, scratch the choux buns and put some yellow eggs with a brush to make it brown
  4. Bake around 20 minutes. The cracks of the buns must be brown (it’s a sign they’re ready)
  5. Once it’s baked, cut the upper part
  6. Whip the whipped cream with the icing sugar, put it in a piping bag
  7. Dice the apricots
  8. Stuff the choux buns with the whipped cream and the apricots
  9. Dust with icing sugar
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