Bouillon with choux puffs

2-30 black peppercorns

4 large egg whites, keep the mussels

1 pound peeled, quartered

January 5 to 6 ribs celery, cut into a vase Stock

Lean ground beef ½ 1b

1 tablespoon salt

6 cups beef broth

Celery leaves, for garnish

diced tomatoes, for garnish

Beat the egg whites until fluffy add, then in egg shells, pepper, tomatoes and celery. Stir in beefSalt.

Place broth in a soup pot or heavy pot. Beat the egg / beef mixture. Heat to a simmer over medium heat for about 20 minutes. Stirring and scraping the bottom of the pan constantly to prevent sticking together with a wooden spoon on protein. Reduce heat and simmer, without stirring, about 30 minutes. This means that all the impurities rise to the top. Among them are a clear broth.

Line a large filter with twoLayers of paper towels and pan with the broth in a large bowl. The broth must be clear, if not, repeat this procedure once more, have all solids.

Bring the broth to boil, when heated, ladle in bowls and top with puffs of choux pastry. Garnish with celery leaves and diced tomatoes.

Choux Puffs

½ cup water

½ stick butter

1.8 teaspoon salt

½ cup flour

2 large eggs

Preheat oven to425 °, instead of rust at the center of the oven. Line two baking sheets with parchment paper.

Combine water, butter and salt in a saucepan and bring to a boil over high heat. Add flour all at once. Cook about 2 minutes, stirring rapidly with a wooden spoon until mixture pulls the sides of the pan. Remove from heat and let cool slightly.

Add eggs one after another, mixing after each addition until smooth dough.

Divide the dough into a pastry baga number 12 tip. (A disposable piping bag with the tip lightly flicked works well if you do not have a pastry bag and tip number 12.) Pipe 3.1 inches in the hills of the diameter of ½ inch apart on sheets of cooking. Gently flatten each mound with moistened fingertips. Bake one sheet at a time. About 12-15 minutes or until golden brown. Cool on a wire rack.

If you need additional trains can be frozen for about a month. Trains can be up to two days in advance. For fresh againThaw and trains in a 350 ° C for 5 minutes.