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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, choux pastry for profiteroles or eclairs. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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. But choux's versatility makes it useful for savory preparations like gougeres and even French gnocchi.

Choux Pastry For Profiteroles or Eclairs is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Choux Pastry For Profiteroles or Eclairs is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have 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:
  1. Get 4 oz butter cut into small pieces
  2. Prepare 240 ml water
  3. Prepare 2 tsp castor sugar
  4. Get 1/4 tsp salt
  5. Get 5 oz plain flour
  6. Take 4 medium eggs beaten well

What goes in Choux pastry - profiterole pastry balls. Eclairs are made using choux pastry too! 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.

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

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. 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.

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