Choux Pastry For Profiteroles or Eclairs
Choux Pastry For Profiteroles or Eclairs

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, choux pastry for profiteroles or eclairs. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Choux Pastry For Profiteroles or Eclairs is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Choux Pastry For Profiteroles or Eclairs is something that I’ve loved my whole life. They’re nice and they look wonderful.

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.

To get started with this particular recipe, we have to first prepare a few components. You can cook choux pastry for profiteroles or eclairs using 6 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Choux Pastry For Profiteroles or Eclairs:
  1. Make ready 4 oz butter cut into small pieces
  2. Get 240 ml water
  3. Get 2 tsp castor sugar
  4. Prepare 1/4 tsp salt
  5. Make ready 5 oz plain flour
  6. Take 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:
  1. combine butter, water, sugar and salt in a large pan. bring to the boil occasionally
  2. As soon as boiling, remove the pan from the heat. add the flour all at once and beat vigorously with a wooden spoon
  3. 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
  4. 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
  5. put baking paper on about two trays and preheat the oven to 220°c/425°f
  6. profiteroles: using two teaspoons or a piping bag, shape 1 inch blobs spaced well apart
  7. éclairs: use a piping bag with a wide nozzle and pipe onto the trays about 3-4 inches long but spaced well apart
  8. using a damp finger or a damp pastry brush, push any raised edges in to smooth them off
  9. 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
  10. 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
  11. I made 14 profiteroles and 4 éclairs out of my mix
  12. 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 it up for this special food choux pastry for profiteroles or eclairs recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!