Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, choux pastry for profiteroles or eclairs. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Can be used for profiteroles, cream puffs or eclairs. Pastry can be frozen after being cooled. Choux pastry is the dough that makes profiteroles (see photo on top of this post), but also those beautiful éclairs. The main characteristic of choux pastry is that it forms a very airy structure with large holes that are ideal for introducing a filling into.
Choux Pastry For Profiteroles or Eclairs is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Choux Pastry For Profiteroles or Eclairs is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook choux pastry for profiteroles or eclairs using 6 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Choux Pastry For Profiteroles or Eclairs:
- Make ready 4 oz butter cut into small pieces
- Make ready 240 ml water
- Take 2 tsp castor sugar
- Take 1/4 tsp salt
- Get 5 oz plain flour
- Prepare 4 medium eggs beaten well
Once you master the technique of making this iconic French classic choux pastry you can use it to make cream puffs, eclairs or even profiteroles. I've been making choux pastry for a long time, but for the last two years, I've only published a grand total of TWO recipes with my choux pastry on the blog - these It's simple, classic and addictively delicious. Chocolate profiteroles (or cream puffs) were a BIG part of my childhood, even though the. Choux pastry is a very light pastry made with egg, typically used for eclairs and profiteroles.
Steps to make Choux Pastry For Profiteroles or Eclairs:
- combine butter, water, sugar and salt in a large pan. bring to the boil occasionally
- As soon as boiling, remove the pan from the heat. add the flour all at once and beat vigorously with a wooden spoon
- return the pan to a medium heat. stir continuously until the mixture comes away from the pan and forms a doughy ball. remove from the heat and leave to cool
- add a dribble of the egg and beat well with a wooden spoon or electric mixer. fully combine until adding another dribble. continue until the mixture becomes a smooth and shiny paste that holds its shape. do not add too much egg at a time. mix very well all the time. If the mixture is smooth and shiny before using all the egg then stop. don't make it too runny
- put baking paper on about two trays and preheat the oven to 220°c/425°f
- profiteroles: using two teaspoons or a piping bag, shape 1 inch blobs spaced well apart
- éclairs: use a piping bag with a wide nozzle and pipe onto the trays about 3-4 inches long but spaced well apart
- using a damp finger or a damp pastry brush, push any raised edges in to smooth them off
- keeping a close eye on them bake 20-25 mins for profiteroles. 30-35 mins for éclairs. until a good golden brown. remove and quickly poke a hole in the bases and cool upside down on a wire rack. to poke the holes use a sharp knife to poke in a 1/4 inch then twist. must do the holes fast or they will lose their shape
- Make sure they are fully cooled before piping with cream. I beat 400ml double cream with half a vanilla pod seeds (or half a teaspoon of vanilla extract) and piped into the holes then put into the fridge to keep the cream fresh while making toffee sauce
- I made 14 profiteroles and 4 éclairs out of my mix
- Also very moreish topped with melted chocolate
Chocolate profiteroles (or cream puffs) were a BIG part of my childhood, even though the. Choux pastry is a very light pastry made with egg, typically used for eclairs and profiteroles. Choux pastry has been used for centuries basically means It is used to make cream puffs, profiteroles, eclairs and many other famous items like Gateau Saint Honore. The unique side of this pastry is that. Pronounced pat-a-shoo, pâte à choux is a pastry dough made with butter, water, flour and eggs.
So that is going to wrap this up with this exceptional food choux pastry for profiteroles or eclairs recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
