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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, choux pastry for profiteroles or eclairs. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Choux Pastry For Profiteroles or Eclairs is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Choux Pastry For Profiteroles or Eclairs is something that I have loved my whole life.

Can be used for profiteroles, cream puffs or eclairs. Pastry can be frozen after being cooled. Most people associate choux with pastries like eclairs, profiteroles, and beignets.

To get started with this particular recipe, we have to first prepare a few components. You can have 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. Prepare 2 tsp castor sugar
  4. Make ready 1/4 tsp salt
  5. Make ready 5 oz plain flour
  6. Take 4 medium eggs beaten well

Properly made choux pastry will be light and airy, with crisp exterior and a soft almost custard-like interior. The inside will have large air pockets, which makes it easy to fill. The baked profiteroles or eclairs should retain their shape even after being cooled, instead of collapsing. To turn the choux pastry into profiteroles, simply place the choux pastry mixture into a piping bag fitted with a plain nozzle.

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

How far in advance can profiteroles be filled? Profiteroles should be filled at the last-minute just before serving so that the choux buns remain crisp for as long as possible. Make perfect light and puffed up choux pastry for eclairs or profiteroles. Wet your finger and press down any peaks. Easy to follow steps for making CHOUX pastry (profiterole and eclairs).

So that’s going to wrap it up with this special food choux pastry for profiteroles or eclairs recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!