Serves: 6 people • Prep: 10 minutes • Cooking: 5 + 1 minutes • Difficulty: easy
____________________________________________________________
Ingredients
Choux pastry:
- Water: 125 g
- Fine salt: 2 g
- Butter: 30 g
- Moutarde de Meaux® Pommery®: 80 g
- Flour: 65 g
- Whole egg: 75 g
Method: Nun's puffs with wholegrain mustard
- In a saucepan, pour in the water, salt, butter and wholegrain mustard. Bring to a simmer then add the flour all at once.
- Mix and work with a spatula while continuing to cook.
- When the mixture comes away from the pan, pour into a mixing bowl.
- Gradually add the beaten whole egg. Leave to cool.
- Take the mixture with a teaspoon and carefully place in the deep-fryer at 170°C. (be careful not to burn yourself) cook for 2 minutes.
- This can also be done with a piping bag fitted with a plain nozzle, but requires a little experience.
