Choux Gran Mora

In a pan, bring the water to a boil with butter and Gran Mora.

Remove from heat and immediately add the sifted flour, mixing with a spoon.

Return to the heat and cook, stirring constantly, until the dough starts to come away from the sides of the pan.

Let the dough cool, then add the eggs one at a time, mixing well after each addition.

When the dough is smooth and homogeneous, transfer it to a pastry bag.

Form the choux on a lightly buttered baking tray and freeze them.

Once frozen, cut the craquelin and apply it on top of the choux.

Bake in a fan oven at 180°C for approximately 25 minutes.

Knead all the ingredients together until you get a smooth, homogeneous dough.

Roll out the dough between two sheets of baking paper to a 1 mm thickness and freeze it.

Once frozen, cut the dough into discs and place them on top of the choux before baking.