These Bran-Rich Choux Rolls practically ooze cheese and deliciousness

30 g butter
30 ml sunflower oil
2 ml fine salt
250 ml water
250 ml Sasko Cake Flour
125 ml Sasko Digestive Bran
3 eggs
1 egg white

How to
Bring the butter, oil, salt and water to the boil in a saucepan. Remove from the heat. Tip in the Sasko Cake Flour and Digestive Bran and stir with a wooden spoon until well blended.

Return to the heat and stir briskly until the dough pulls away from the side of the saucepan. Remove from the heat and cool for three minutes. Stir in the eggs one at a time until smooth and shiny. Beat the egg white until stiff. Fold lightly into the dough with a metal spoon.

Pipe or spoon 6 cm x 10 cm rolls on a baking tray coated with non-stick spray, ensuring that they’re about 5 cm apart. Bake in a preheated oven at 220C for 30 to 35 minutes or until lightly browned, puffed and dry to the touch. Turn the heat off and leave the oven door ajar for 15 to 20 minutes for the puffs to dry in the oven. Remove from the oven. Make an incision in the side of each puff and carefully force open a little way. Transfer to a rack to cool further, if necessary or fill with warm grilled vegetables and serve at once.

Recipe provided courtesy of I Love Cooking.

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