In a mixing bowl with a paddle attachment mix all ingredients at low speed for five minutes
Pipe in between 28 to 30 grams per choux
Time: 40'
Oven Type: Deck
Top Temperature: 170 °C
Bottom Temperature: 170 °C
closed
40% Water loss
Mix the sugar and agar together, then add it to the water and boil the ingredients for 2 minutes. Mix it with the topfil, then spread it at 2 mm and let it set before cutting discs to fit on the choux.
