https://have-a-bite.com/connaissances-culinaire daily 0.75 2021-01-10 https://have-a-bite.com/connaissances-culinaire/blog-post-title-one-zpz69 monthly 0.5 2021-01-04 https://have-a-bite.com/connaissances-culinaire/blog-post-title-two-jk7c9 monthly 0.5 2021-01-04 https://have-a-bite.com/connaissances-culinaire/blog-post-title-three-gz7mb monthly 0.5 2021-01-10 https://have-a-bite.com/recette-amrique-du-nord daily 0.75 2021-01-03 https://have-a-bite.com/recette-amrique-du-nord/blog-post-title-one-l6x5y monthly 0.5 2021-01-03 https://have-a-bite.com/recette-amrique-du-nord/blog-post-title-two-c5r3f monthly 0.5 2020-05-19 https://have-a-bite.com/recette-amrique-du-nord/blog-post-title-three-55fpm monthly 0.5 2020-05-19 https://have-a-bite.com/recette-amrique-du-nord/blog-post-title-four-kd8zw monthly 0.5 2020-05-19 https://have-a-bite.com/recette-franaise daily 0.75 2021-01-03 https://have-a-bite.com/recette-franaise/blog-post-title-one-css85 monthly 0.5 2021-01-03 https://have-a-bite.com/recette-mauritienne daily 0.75 2021-01-04 https://have-a-bite.com/recette-mauritienne/blog-post-title-one-k9nel monthly 0.5 2021-01-04 https://have-a-bite.com/recette-mauritienne/blog-post-title-two-lng22 monthly 0.5 2021-01-04 https://have-a-bite.com/les-ptes daily 0.75 2021-01-10 https://have-a-bite.com/les-ptes/patesucree monthly 0.5 2021-08-23 https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/1629757158409-8N1ZYJTRN9968JX04V3Y/PXL_20210515_162714440.jpg Les pâtes - Pâte sucrée - Conclusion https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/1629325773439-9SLDILPUH8PZCVQH56ON/Ingr%C3%A9dients.PNG Les pâtes - Pâte sucrée - Make it stand out Les six ingrédients de la pâte sucrée / The six ingredients for pâte sucrée https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/1629753971284-F9U34675CTFUGRONMRR9/pexels-tara-winstead-7110139.jpg Les pâtes - Pâte sucrée - Matériel / Tools https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/1627338886670-2JK9J5SRHE2VTAWU08S8/PXL_20210515_162729083.jpg Les pâtes - Pâte sucrée - Ingrédients / Ingredients https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/1627340358135-Y2GMNIARPO0MJHZZQMHX/PXL_20210515_162714440.jpg Les pâtes - Pâte sucrée - Préparation / Directions https://have-a-bite.com/les-ptes/blog-post-title-three-wpnrh monthly 0.5 2021-01-10 https://have-a-bite.com/les-ptes/blog-post-title-two-k349l monthly 0.5 2021-01-10 https://have-a-bite.com/les-ptes/blog-post-title-one-m2p43 monthly 0.5 2021-01-10 https://have-a-bite.com/les-ptes/tag/P%C3%A2te+sucr%C3%A9e monthly 0.5 https://have-a-bite.com/les-ptes/tag/P%C3%A2te monthly 0.5 https://have-a-bite.com/les-ptes/tag/Tart monthly 0.5 https://have-a-bite.com/les-ptes/tag/Tarte monthly 0.5 https://have-a-bite.com/les-ptes/tag/Tart+shell monthly 0.5 https://have-a-bite.com/meringues daily 0.75 2021-01-10 https://have-a-bite.com/meringues/blog-post-title-four-l4j8e monthly 0.5 2021-01-10 https://have-a-bite.com/meringues/blog-post-title-three-d7232 monthly 0.5 2021-01-10 https://have-a-bite.com/les-caramels daily 0.75 2021-01-10 https://have-a-bite.com/les-caramels/blog-post-title-four-b2dns monthly 0.5 2021-01-10 https://have-a-bite.com/les-caramels/blog-post-title-three-f4mda monthly 0.5 2021-01-10 https://have-a-bite.com/les-caramels/blog-post-title-two-eh2d2 monthly 0.5 2021-01-10 https://have-a-bite.com/les-caramels/blog-post-title-one-s9mzt monthly 0.5 2020-05-20 https://have-a-bite.com/recipe daily 0.75 2025-04-04 https://have-a-bite.com/recettes daily 0.75 2025-04-04 https://have-a-bite.com/recettes/pate-sucree monthly 0.5 2022-05-03 https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/1629757158409-8N1ZYJTRN9968JX04V3Y/PXL_20210515_162714440.jpg Recettes - La pâte sucrée - Conclusion https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/1627340358135-Y2GMNIARPO0MJHZZQMHX/PXL_20210515_162714440.jpg Recettes - La pâte sucrée - Préparations https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/9d84c262-4d89-407a-bf10-c35bb25c606a/Amande+et+sel.JPG Recettes - La pâte sucrée - 2. Ajouter la poudre d'amande et le sel, puis mixer jusqu’à complète incorporation ; https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/fe78fbcc-9eae-4572-9210-39913d3eb494/Debavurer.jpg Recettes - La pâte sucrée - 9. Une fois refroidis, avec votre petit égouttoir en métal ou de votre zester, égaliser les bords et enlever les bavures, pour une plus belle finition. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/f3556ba2-b8fd-49cc-904c-5a65eae94132/Tools.jpg Recettes - La pâte sucrée - Make it stand out Le matériel que j'utilise https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/1629325773439-9SLDILPUH8PZCVQH56ON/Ingr%25C3%25A9dients.jpg Recettes - La pâte sucrée - Make it stand out Les six ingrédients de la pâte sucrée https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/6b3b03dc-2caf-4a5f-937f-a0bea05f0d29/oeuf.JPG Recettes - La pâte sucrée - 3.Ajouter l’oeuf, puis mixer jusqu’à complète incorporation ; https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/a6ae2e83-489a-46bd-a631-634b308ae564/Deroulage.jpg Recettes - La pâte sucrée - 2. Fariner légèrement le dessus de la pâte et l’enrouler delicatement autour du rouleau pâtisserie, afin de pouvoir la déplacer ; 3. Dérouler votre pâte sur votre cercle à tarte, préalablement positionner sur le tapis en silicone, lui mème placé sur la plaque de cuisson.; https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/ccf7bc64-9a4e-42dc-a6ef-88f376b84b29/paton.jpg Recettes - La pâte sucrée - 5. Assembler la pâte en une boule grossière puis l’emballer dans du film plastique ; https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/0c1e5b7b-c5c4-4280-9595-e2f9eac968c3/Epouser+le+moule.jpg Recettes - La pâte sucrée - 4. Faite épouser à votre pâte les bords du moules. Pour ce faire, soulever légèrement la pâte du bord du moule puis la presser au fond du moule avec le pouce de votre autre main. Répeter tout autour du cercle ; https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/594bdd15-d6d1-40fd-96c3-a19f846f5c4c/Dorer.jpg Recettes - La pâte sucrée - Dans un verre, ajouter un jaune d’oeuf et 3-4g de crème entière, mélanger ; A l’aide d’un pinceau, badigeonner le fond de tarte refroidi ; Enfourner 10-15 min à 160°C (320°F) ou jusqu’à l’obtention d’une belle couleur dorée. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/1629753971284-F9U34675CTFUGRONMRR9/pexels-tara-winstead-7110139.jpg Recettes - La pâte sucrée - Matériel requis https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/ad5f7513-f332-4ec5-b0e6-459ed741489a/Farine.JPG Recettes - La pâte sucrée - 4. Ajouter la farine, puis mixer jusqu’à complète incorporation (Attention à ne pas trop mixer afin de ne pas développer trop de gluten. Cela pourrait rendre la pâte plus dure à travailler lors du foncage) ; https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/2d22f4c4-3814-4e4f-b506-127f5e72485d/Taille.jpg Recettes - La pâte sucrée - 6. Avec la lame d’un couteau bien aiguisé, tailler l’excedent restant ; https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/e8bf6346-e81e-4675-99f1-bdae21152f91/Abaissage.jpg Recettes - La pâte sucrée - 1. Sur un plan de travail légèrement fariné. Abaisser la pâte sur une épaisseur d'environ 3mm avec votre rouleau à pâtisserie ; https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/1627338886670-2JK9J5SRHE2VTAWU08S8/PXL_20210515_162729083.jpg Recettes - La pâte sucrée - Ingrédients https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/01290cb7-5dd5-4f9c-869f-e6b86079f1cb/Beurre+pommade.JPG Recettes - La pâte sucrée - 1.Dans le bol du mixeur, ajouter le beurre et le sucre glace et mixer avec la feuille jusqu’à obtention d’une texture crémeuse ; https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/5073224e-9a55-401e-a9fc-c8bb7fca8f4c/Decoupe+au+rouleau.jpg Recettes - La pâte sucrée - 5. Une fois bien positionner au fond du moule. Enlever l’excedent de pâte en roulant votre roulant à pâtisserie sur le dessus du cercle ; https://have-a-bite.com/recettes/tag/sucr%C3%A9 monthly 0.5 https://have-a-bite.com/recettes/tag/p%C3%A2te monthly 0.5 https://have-a-bite.com/recettes/tag/pate monthly 0.5 https://have-a-bite.com/recettes/tag/tarte monthly 0.5 https://have-a-bite.com/recettes/tag/fond+de+tarte monthly 0.5 https://have-a-bite.com/recettes/tag/fond monthly 0.5 https://have-a-bite.com/recipes daily 0.75 2025-04-13 https://have-a-bite.com/recipes/french-pate monthly 0.5 2025-04-13 https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/02804e07-a3c2-4f4d-bc5e-22ba468bfcf9/Step-12.JPG Recipes - French Pâté - 12. Once cooked, carefully remove the jars from the water using your clamp and leave them on a clean towel until it reaches room temperature. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/7f729d28-7846-41c4-989f-e0df3601d8e1/Step-4.jpg Recipes - French Pâté - 4. Add the salt, the pepper, the egg and the liquor to the mixture. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/0c731ec2-6d1e-4aeb-9789-af62272055af/Step-11.JPG Recipes - French Pâté - 11. Cover the pot, bring to a boil and let it cook for 3 hours. Remember to check your pot periodically to ensure that there is still enough water above the jar. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/f40a9387-f6af-4b62-94b2-f3ff3e0aa398/Ingredients.jpeg Recipes - French Pâté - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/c978ee29-f546-470c-b92b-126912dbb7ba/Step-3.JPG Recipes - French Pâté - 3. Using a meat grinder, grind the meat, parsley and garlic. In case you don’t have a meat grinder, you can chop finely the meat using a cleaver or a big knife. Note: To improve the final texture, try working with meat that just got out of the fridge. The colder the better. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/af6e61eb-a658-4d6e-9385-35643a0eb76d/Step-10.JPG Recipes - French Pâté - 10. Fill your cooking pot with water again and place a jar holder at the base. Place your jars on the jar holder using your clamp to avoid getting burn. The jars should be fully submerged. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/2d4a11f8-b357-4483-af6d-f7c57026a90e/Ingredients.jpg Recipes - French Pâté - Ingredients https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/1736e8f2-e54d-439b-b4d9-58cbcd0ad539/Step-70.JPG Recipes - French Pâté - 7. Once the jars are dry, add a bay leaf at the bottom of each one as well as a small bunch of rosemary. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/f6fb3fad-02fe-4547-b1da-2c81a160f190/Step-5.JPG Recipes - French Pâté - 5. Using your hands, mix everything together well. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/aabdb7c1-1074-4fb9-ab39-e3ad5f6c68a2/Step-2.JPG Recipes - French Pâté - 2. In the meantime, chop your shallot, parsley, garlic and meat. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/7b4b8343-36f5-406b-befa-c40d50f9cb52/Step-8.JPG Recipes - French Pâté - 8. Carefully fill up the jars with your meat mixture. Ensure that you have a limited amount of air bubble around the edges of the jar and that you leave 2cm of the jar empty. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/53b5a2b9-92f2-42d1-a9cb-fe6536d3fd48/Step-12.jpg Recipes - French Pâté - Conclusion https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/2d4a11f8-b357-4483-af6d-f7c57026a90e/Ingredients.jpg Recipes - French Pâté - Steps https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/2d4a11f8-b357-4483-af6d-f7c57026a90e/Ingredients.jpg Recipes - French Pâté - Equipment https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/8b329e49-b447-4249-a650-1801b9f0de10/Step-1.jpg Recipes - French Pâté - 1. Fill a big cooking pot with water. Submerge your jar with the lids, gaskets and lock rings and bring to a boil for 30 minutes to sterilize the jars. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/cd1aeb53-5b84-4526-9441-dcfd549224d5/Step-9.JPG Recipes - French Pâté - 9. Once filled up, using a clean towel, clean the edges of the jar from any meat. https://have-a-bite.com/recipes/craquelin monthly 0.5 2025-04-13 https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/1629753971284-F9U34675CTFUGRONMRR9/pexels-tara-winstead-7110139.jpg Recipes - The Craquelin (for choux pastries) - Equipment https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/6909803a-cabb-4bce-9bd4-399249eaf97a/2+-+ajouter+cass+far.JPG Recipes - The Craquelin (for choux pastries) - 2. Add the brown sugar and flour. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/f8502d17-8ad1-4c0b-be2e-2cc94691c66e/Preparations.jpg Recipes - The Craquelin (for choux pastries) - Ingredients https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/06fe7664-b43b-4ee1-ac86-f9e5c3224e18/3-mixer.JPG Recipes - The Craquelin (for choux pastries) - 3.Mix until the flour and the brown sugar covers the butter, making nice golden brown nuggets. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/398766f2-6c8a-4902-86a9-fbcc39e23e72/7+-+decouper.JPG Recipes - The Craquelin (for choux pastries) - 7. With your cookie cutter, cut holes in the dough. They should a tiny bit bigger than your raw choux. . https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/56ffc94f-c50d-455f-858c-91e4767de212/4-former+boule.JPG Recipes - The Craquelin (for choux pastries) - 4. Using your hands, make a rough ball of dough. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/c71f8fc7-90b2-4431-badd-0091544ebf45/6+-+etaler.JPG Recipes - The Craquelin (for choux pastries) - 6. Cover the sheet with a second one, then, using a rolling pin, spread your dough evenly until it reaches a thickness of roughly 3mm. Then, transfer it to the fridge for at least 30 minutes. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/a684d2d4-5d28-42df-a4cd-39d211b63982/Ingredients+title.jpg Recipes - The Craquelin (for choux pastries) - Conclusion https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/cf8544e4-5c38-41fc-9638-8fe9065e58c2/1-cremer+le+beurre.JPG Recipes - The Craquelin (for choux pastries) - 1.Softened the butter. To do so, cut the butter in multiple dice size bits and leave at room temperature for a while. When it is soft, put it in your stand mixer with the ladle attachment, or use spatula, an start mixing the butter until you obtain a smooth creamy texture. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/8c48985e-3bf8-4b3f-b11e-064b074d4dd3/5+-+debarasser.JPG Recipes - The Craquelin (for choux pastries) - 5. Empty your bowl on a sheet of parchment paper. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/f8502d17-8ad1-4c0b-be2e-2cc94691c66e/Preparations.jpg Recipes - The Craquelin (for choux pastries) - Steps https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/45340777-38c2-45e0-a74e-f1f7fa23c386/8+-+deposer.jpg Recipes - The Craquelin (for choux pastries) - 8. Put the craquelins on top of the choux before you bake them. They won’t change the baking time of the choux. For more information on how to make your choux, please refer to this recipe. https://have-a-bite.com/recipes/pate-sucree monthly 0.5 2025-04-04 https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/1629325773439-9SLDILPUH8PZCVQH56ON/Ingr%25C3%25A9dients.jpg Recipes - Pâte sucrée - Make it stand out The six ingredients for pâte sucrée https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/1627340358135-Y2GMNIARPO0MJHZZQMHX/PXL_20210515_162714440.jpg Recipes - Pâte sucrée - Directions https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/1627338886670-2JK9J5SRHE2VTAWU08S8/PXL_20210515_162729083.jpg Recipes - Pâte sucrée - Ingrédients https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/1629757158409-8N1ZYJTRN9968JX04V3Y/PXL_20210515_162714440.jpg Recipes - Pâte sucrée - Conclusion https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/1629753971284-F9U34675CTFUGRONMRR9/pexels-tara-winstead-7110139.jpg Recipes - Pâte sucrée - Equipment https://have-a-bite.com/recipes/choux-pastries monthly 0.5 2025-04-04 https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/e2fb2587-ee6f-42e1-b0dd-2d863fb7fa34/1+-+Bouillir.JPG Recipes - Choux pastries - 1. In a sauce pot, add the water/milk, the salt and the butter. On medium heat, bring to a boil. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/c09269dc-ac75-4e75-9949-4c51916a6f75/Ingredients+title.jpg Recipes - Choux pastries - Ingredients https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/d2fa6651-35c7-44f4-8662-602d8e9d0ea8/4+-+Dessecher.JPG Recipes - Choux pastries - 4. Put the sauce pot back onto the stove on medium heat and start drying the dough. To do so, keep stirring the dough with your spatula so it doesn’t stick to the pot and let the water evaporate until you get the desired texture: a dough that will form a ball easily, without sticking to the sides of the pot. To double check, stick the handle of your spatula in the dough. The print left by the handle should not disappear. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/b06d12de-1396-4b81-b73a-680b1b94604f/2+-+Ajout+Farine.JPG Recipes - Choux pastries - 2. When the butter has melted, take the saucepot off the stove and add the flour. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/4eba0911-86a3-4182-b40a-3f3951b61638/Preparation+title.jpg Recipes - Choux pastries - Steps https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/df3417ea-df4d-477e-a1c7-b96dc3e590ca/7.+Pocher.JPG Recipes - Choux pastries - 7. Transfer the dough in your piping back and pipe your choux on a baking tray covered with parchment paper or a baking mat. You can pick the size you want your choux to be. I like to pipe then in a circle of roughly 4 cm of diameter. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/08c9fe51-bfa4-485e-a46a-b2c004761216/3+-+Incoporer.jpg Recipes - Choux pastries - 3. Mix well using a spatula. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/9b315a6a-9fec-4360-933c-4b3a2053f04d/6-1-texture.JPG Recipes - Choux pastries - To check if your dough has the right texture. Take a nice amount on your spatula and let it run down back to the bowl. It should make what we call an “eagle beak” shape at the edge of your spatula. If you feel like you are really close to the correct texture but that it needs a bit of extra egg, don’t hesitate to add half an egg. Just break the egg open in a different bowl and mix the yolk and the whites well together before adding it to your dough. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/2627439a-187c-426f-bb9f-ecbbdecd8520/Conclusion.JPG Recipes - Choux pastries - Conclusion https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/5095dcbb-288d-4d59-bb32-69afb9561f6e/8+Craquelin.JPG Recipes - Choux pastries - 8. (Optional): With a brush, apply some egg yolk on the top of the choux pastry to have a shinier finish. Or add a craquelin on it, to make it crunchier, sweatier and rounder. The craqueling is very easy to make. You can find the recipe here. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/4eba0911-86a3-4182-b40a-3f3951b61638/Preparation+title.jpg Recipes - Choux pastries - Equipment https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/428382a8-1443-4d42-aac2-21975e3168c7/5+-+Debarasser.JPG Recipes - Choux pastries - 5. Transfer the dough in a bowl. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/23b26deb-b203-4181-b03b-dabaeb935838/Ingredients.jpg Recipes - Choux pastries - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5fe2488b8ada756ea3243d0a/04702684-4957-475f-b36c-16db937b1e9a/6+-Oeufs.JPG Recipes - Choux pastries - 6. Start re-hydrating the dough with the eggs. Add the eggs one by one, mixing well with the spatula between each egg. Re-do until you get the right texture, as shown below. https://have-a-bite.com/recipes/tag/country monthly 0.5 https://have-a-bite.com/recipes/tag/charcuterie monthly 0.5 https://have-a-bite.com/recipes/tag/choux monthly 0.5 https://have-a-bite.com/recipes/tag/Meat monthly 0.5 https://have-a-bite.com/recipes/tag/sucr%C3%A9e monthly 0.5 https://have-a-bite.com/recipes/tag/tart+shell monthly 0.5 https://have-a-bite.com/recipes/tag/p%C3%A2t%C3%A9 monthly 0.5 https://have-a-bite.com/recipes/tag/pastry monthly 0.5 https://have-a-bite.com/recipes/tag/p%C3%A2te monthly 0.5 https://have-a-bite.com/recipes/tag/shell monthly 0.5 https://have-a-bite.com/recipes/tag/French+p%C3%A2t%C3%A9 monthly 0.5 https://have-a-bite.com/recipes/tag/pate monthly 0.5 https://have-a-bite.com/recipes/tag/tart monthly 0.5 https://have-a-bite.com/recipes/tag/meat+pie monthly 0.5 https://have-a-bite.com/recipes/tag/Craquelin monthly 0.5 https://have-a-bite.com/recipes/tag/baguette monthly 0.5 https://have-a-bite.com/home daily 1.0 2025-04-04