Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, choux pastry for profiteroles or eclairs. One of my favorites. This time, I am going to make it a 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 meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Choux Pastry For Profiteroles or Eclairs is something which I’ve loved my entire life.
Can be used for profiteroles, cream puffs or eclairs. Pastry can be frozen after being cooled. When defrosted return to the oven to crisp if required.
To get started with this particular recipe, we must prepare a few ingredients. You can have choux pastry for profiteroles or eclairs using 6 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Choux Pastry For Profiteroles or Eclairs:
- Prepare 4 oz butter cut into small pieces
- Get 240 ml water
- Prepare 2 tsp castor sugar
- Get 1/4 tsp salt
- Prepare 5 oz plain flour
- Prepare 4 medium eggs beaten well
But choux's versatility makes it useful for savory preparations like gougeres and even French gnocchi. Choux is relatively easy to make; the tricky part is knowing how to get the right consistency. Try our choux ideas including profiteroles recipes (chocolate, salted caramel and more), easy eclairs (chocolate eclair ideas and summery strawberry ones) and cream puff recipes. Plus, we've included a video to teach you how to make a piping bag to make sure you fill your choux buns without the hassle.
Instructions 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
Also known as Pâte à Choux. If you're looking for tips to make Perfect Choux Pastry to use in classic profiteroles, eclairs, craquelin, chouquettes etc., then you're in the right place!. A foolproof recipe for light, airy, puffy, crisp choux pastry (Pâte à Choux)! Now that the eggs have been added, it's time for the final step: baking the choux pastry. The choux pastry is placed on trays in either balls or longer slivers, depending on your final preferred shape.
So that is going to wrap it up for this exceptional food choux pastry for profiteroles or eclairs recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
