Ingredients (makes about 35 puffs)
– 125 g mineral water
– 125 g fresh whole milk
– 5 g caster sugar
– 5 g fleur de sel from Guérande
– 110 g unsalted butter
– 140 g pastry flour
– 250 g eggs (about 5 medium eggs)
– 100 g granulated sugar
– 100 g chopped almonds
Preparation
- Combine the granulated sugar and chopped almonds. If unavailable, use coarsely crushed slivered almonds instead.
- Preheat the fan-assisted oven to 200°C (th. 6).
- In a saucepan, combine the water, milk, caster sugar, fleur de sel, and butter cut into pieces. Bring to a boil.
- Once boiling, add the flour all at once. Keep on the heat and stir briskly with a spatula until the dough is smooth and homogeneous.
- Continue mixing for 2-3 minutes until the dough dries out and pulls away from the sides of the pan.
- Transfer the dough to a large bowl while hot. Add the eggs one by one, ensuring each is fully incorporated before adding the next, whisking vigorously.
- The dough is ready when it forms a ribbon. Transfer the choux pastry to a piping bag fitted with a plain tip.
- Pipe puffs about 4 cm in diameter, spaced 3 cm apart, on a parchment-lined baking sheet. Sprinkle with the sugar-almond mixture (optional), then tilt and tap to remove excess.
- Bake at 200°C, then turn off the oven for 5 minutes. Restart at 170°C and bake for 20-22 minutes. After 10 minutes, open the door for 5 seconds. Cool puffs on a wire rack.
