Tips and tricks on the small chou bun with the magimix

17 tips and tricks about the magimix recipe

• Use room temperature eggs. This will allow for better incorporation into the dough and promote the development of an airy texture.
  
• Be sure to sift the flour before adding it to the magimix. This will prevent lumps and give a lighter consistency to your chouquettes.
  
• Add a little vanilla extract or citrus zest (such as lemon or orange) to your choux pastry to add an extra fragrant touch.
  
• To ensure that your chouquettes are crispy, don't hesitate to slightly increase the oven temperature towards the end of baking for a few minutes.
  
• Do not open the oven during baking, as this could cause the chouquettes to deflate and compromise their rise.
  
• If you want larger chouquettes, use a wider piping tip when piping them onto the baking sheet.
  
• If you like intense flavors, add a few drops of orange blossom water or almond extract to your choux pastry.
  
• To make it easier to shape small mounds on the baking sheet, you can use parchment paper or a non-stick silicone mat.
  
• If your choux pastry is too runny, add a little more flour in small quantities until you achieve the right consistency. Conversely, if it is too thick, you can incorporate a little warm water.
  
• To add an extra indulgent touch, lightly dust your chouquettes with powdered sugar just before serving.
  
• The magimix is ideal for making this simple and foolproof pastry recipe, which is particularly popular for children's snacks. It's delicious.
  
• To achieve beautiful chouquettes, use a piping bag to make well-rounded and plump choux.
  
• Furthermore, to ensure they rise well, it is necessary to remove the moisture from the flour and also incorporate the eggs one by one to obtain a homogeneous dough for soft chouquettes.
  
• Baking is the trickiest part of the chouquette recipe. Regularly check the baking of the chouquettes and open the oven door frequently to release moisture from the oven.
  
• You can make them with vanilla sugar or drizzle them with caramel to make very indulgent little choux.
  
• The savory version of these choux is called gougère magimix.
  
• For a snack, make our magimix milk bread.