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

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, choux pastry for profiteroles or eclairs. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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

Pâte à Choux is a staple of the French kitchen. 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.

To begin with this recipe, we must prepare a few components. You can cook 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:
  1. Get 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. Prepare 5 oz plain flour
  6. Get 4 medium eggs beaten well

For eclairs top with chocolate and fill with cream. For profiteroles top with chocolate and fill with custard or vanilla cream. 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:
  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

Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more. I use a star shaped nozzle for piping my choux paste. The shape of your finished baked eclairs and profiteroles will be more even as they are less able to spread. Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! Put your pastry skills to the test and make a dainty array of choux buns, profiteroles and éclairs, filled with crème pâtissière, fruit and other flavours.

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