profiteroles

Learn how to make Perfect Choux Pastry step by step - The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus a troubleshooting guide for your choux pastry recipe.  Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more.  Each pastry shell in this recipe comes from a spoonful of dough (either piped or spooned on to a baking sheet, roughly 2 inches in diameter). Baking time given here is based on this.EASY - This can be made by novice bakers. However, I highly recommend reading this recipe + post before attempting choux pastry for the first time. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Basic Choux Pastry and Troubleshooting guide

fl oz water

unsalted butter (cubed and at room temp.)

4.7 oz AP flour, sifted (use 5

oz eggs (weighed with the shell, about 4 large eggs)

tsp sea salt (use less

tbsp white sugar (optional)

tsp vanilla extract (optional)

Preheat oven to 375°F.

Place salt, water, sugar (if using) and butter in a saucepan and heat over medium heat, stirring occasionally. When the water is starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). When the flour has absorbed the water and it&#x27;s forming a dough, return the pan to the stove (medium heat).

Cook the dough for 1 - 3 minutes (over medium heat) while you mix and move it around in the pan until you get a dough that pulls away from the sides of the pan, forms a film or oil droplets on the bottom of the pan, and when you stick a regular tablespoon in the dough, it stays upright. (The cook time will vary depending on your stove top).

Transfer the dough to a bowl, and let it cool down slightly for a few minutes. Add the vanilla extract (if using), and then with a hand-held mixer (or whisk), mix the dough while adding the eggs one at a time, mixing well after each addition. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. a dough with a glossy sheen with pipeable consistency. You may or may not use up all the eggs, please see the post for details).

Prepare a baking tray with parchment paper and mist the surface with water (either using a mister or lightly sprinkle water with your hands - this is an optional step).

Pipe the desired shape on to the baking sheet - either using a piping bag fitted with a large tip (I use Wilton 1A or 2A tip, or you can cut the pastry bag opening instead), or spoon it on to the tray, using a teaspoon. Then with a damp finger, flatten the apex and any points.

Bake in preheated oven for 30 - 40 minutes in the center of the oven, or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door, at least until you have reached the 25 minute mark. Importantly, baking time depends on the size of your pastry shell. If you prefer a drier shell, bake for a couple of minutes longer.

During the last 5 - 10 minutes of baking, prick each shell with a skewer or toothpick and let them dry out in the oven while baking.&nbsp;

Remove from the oven, and let the choux pastry cases cool completely in a draft-free area. Preferably in a place that is not cold. (Letting them cool in an open but turned off oven is even better, but not necessary).&nbsp;&nbsp;

Fill with a sweet or savory filling and serve immediately. Or you can store cooled choux pastry shells in an air-tight container for up to one day. To store them for longer, keep them in the freezer in an air-tight container.

Mary Berry's profiteroles are filled with red crème pâtissière and topped with chocolate icing, perfect for impressing at a Red Nose Day bake sale.

Equipment and preparation: for this recipe you will need a large piping bag with a 1cm/½in nozzle and a small plain nozzle (or a filling nozzle, if you have one).

Profiteroles With Crème Pâtissière

butter

65 grams/2¼oz plain flour, sifted

free-range eggs, beaten

250 milliliters/9fl oz full-fat milk

vanilla extract

grams/1½oz caster sugar

grams/¼oz cornflour

grams/¼oz plain flour

red food colouring

grams/3½oz chocolate (minimum 39% cocoa solids),

grams/1 butter

150 grams/5½oz icing sugar, sifted

Profiteroles with crème pâtissière

Award-winning writer, Fiona Beckett, shares her recipe for this classic 1970s dessert

Profiteroles

butter(preferably unsalted),

tbsp caster sugar

strong white flour,sifted

eggs,lightly beaten

double cream

cocoa powder

caster sugar

Heat the oven to 220C/200C fan/gas 7. To make the profiteroles, put the butter and 2 tsp of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.

Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture (this process is much easier in a food processor). Rinse two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the pastry to rise). Using 2 teaspoons, spoon blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 mins until well risen and brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack.

When they’re cold, whip the cream lightly until just holding its shape. Sweeten to taste with remaining sugar and a few drops of vanilla extract. Cut the profiteroles in half, fill them with the sweetened cream and pile them up on a plate. You can refrigerate them for 1-2 hrs at this point but not for any longer as the pastry will go soggy.

To make the sauce, sift the cocoa powder into a bowl. Put the sugar in a pan with 100ml water and warm over a low heat until dissolved. Bring to the boil, cook for 1 min, then pour over the cocoa powder and stir well until smooth. Return the sauce to the pan, cook for 1 min then set aside for 15 mins before drizzling over the profiteroles.

Commonly used to make cream puffs, profiteroles and eclairs, choux pastry relies on rising steam to create a hollow centre that can be filled with cream or custard. When making choux, you need to measure the ingredients carefully, and don't open the oven until it's cooked or your pastry may run out of puff!

Choux pastry

water

butter, at room temperature, cubed

(1/3 cup) plain flour, sifted

eggs,

Vegetable oil,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5756769710001&=domain=taste

5348771529001-5756769710001

Nigel Slater's profiteroles use both a simpler version of choux pastry and an easy alternative to proper custard.


Profiteroles with cheat’s custard 

grams/3½oz butter,

flour

salt

free-range eggs

vanilla pod, seeds only

tbsp Marsala wine

mascarpone

grams/3½oz plain chocolate, minimum 75 per cent cocoa solids

grams/3½oz white chocolate

60 grams/2¼oz pistachios, coarsely chopped

grams/1¼oz crystallised rose petals

grams/1¼oz crystallised violets

The perfect combination of crunchy and chewy, warm and cold, light yet decadent,... With their Choux Pastry Buns, Vanilla Ice Cream and Warm Chocolate Sauce, Profiteroles are probably one of the most iconic French Dessert ever for a reason: they are simply heavenly!

Classic French Profiteroles

gr (3 tbsp) Unsalted Butter

gr (1 1/2 tbsp) Brown Sugar

gr (1/3 cup) Plain Flour

ml (1/2 cup) Water

60 gr (1/4 cup) Unsalted Butter

gr (1 tbsp) Caster Sugar

75 gr (1/2 cup) Plain Flour

Eggs

500 ml (2 cups) Vanilla Ice Cream (or to taste)

150 gr (5,5 oz) Dark Cooking Chocolate

150 ml (1/2 cup + 2 tbsp) Full Cream Milk

Melt the Butter and set aside to cool down. In a small bowl, mix the Flour and Brown Sugar. Pour over the melted Butter and stir with a fork or a small spatula until completely combined.

Place the dough between two sheets of baking paper and spread as thinly as possible with a rolling pin. Place on a flat tray and transfer in the fridge to set for about 30 minutes.

Craquelin Topping (Optional)

Place the Water, Butter and Sugar in a medium size pot on medium heat and leave to heat up until the butter and sugar have melted. 

Away from the heat, drop in the Flour at once. Using a wooden spoon or stiff spatula, stir the batter until it starts to come together then place back on the stove over low heat. Keep stiring to dehydrate the pastry as much as possible (at least a couple of minutes) to remove as much moisture as possible until you see a thin film create at the bottom of the pan (see note 1). 

Transfer into a large clean bowl (or the bowl of your Stand Mixer) and leave to cool down for 10 to 15 minutes. The batter should be at room temperature (or at least not steaming hot).

Beat the eggs together in a seperate bowl. Slowly start to add the mixed eggs into the batter, a little bit at the time. Mix well between each addition of eggs until they are fully incorporated, then add a little bit more eggs and repeat (it is easier to do this step with a Stand Mixer). The pastry should be fluid and shiny, not too liquid or too hard (see note 2).

Preheat your oven on 180&#x27;C / 350&#x27;F and grease the bottom of a baking tray (wipe any excess of grease with a paper towel).

Place the Choux Pastry in a piping bag with a large round nozzle. Pipe small mounds of pastry, leaving room between each choux as they will puff in the oven.

Optional: Take the Craquelin out of the fridge. Use a small cookie cutter, about the size of each choux, to cut out the craquelin and place them over each choux.

Put in the oven for 20 minutes or until puffed and golden, then open the oven door to let the steam out and directly re-close it. Leave them to bake for another 10 to 15 minutes - If they Choux are not baked enough, they will fall down once cold. Transfer the Choux on a cooling rack and leave to cool down completely.

Choux Pastry Buns

Finely chop the Dark Cooking Chocolate and place in a heat proof bowl.

In a small pot, heat up the milk until it starts to boil then directly remove from the heat and pour over the chopped chocolate. Wait 30 seconds then stir with a spatula to melt the chocolate. Keep stiring until the chocolate is fully melted, shiny and glossy (see note 3)

Chocolate Sauce

When ready to serve, slice each Choux in half. Place a scoop of Vanilla Ice Cream on the bottom of each Choux and place the Choux lid back on. Re-heat the Chocolate Sauce to be fluid if needed then pour it over the Profiteroles. Serve straight away.

Putting the profiteroles together

Pastry puffs filled with vanilla ice cream and drizzled with melted chocolate.&nbsp;

Profiteroles Recipe

unsalted butter

sugar

tsp salt

all-purpose flour

eggs

oz chocolate

heavy cream

vanilla ice cream, for filling

Preheat the oven to 425°F. Line a baking...

Preheat the oven to 425°F. Line a baking sheet with a sheet of parchment paper or a silicone mat.

In a small saucepan over medium heat, warm...

In a small saucepan over medium heat, warm the water, unsalted butter, granulated sugar, and salt. Warm until the butter has melted.

Remove the saucepan from the heat and stir...

Remove the saucepan from the heat and stir in the all-purpose flour. Once the flour has been mixed in, move the saucepan back over the heat and reduce the heat to low. Stir the dough until it's smooth, shiny, and doesn't stick to the bottom or sides of the saucepan (about 1-2 minutes). It's very important to make sure the dough is not sticking at all, as this ensures that you've removed much of the moisture in the dough. 

Turn off the heat and move the saucepan...

Turn off the heat and move the saucepan onto your counter. Add in your eggs, one at a time, mixing them into the dough well before adding the other egg. It may seem a bit difficult to mix the egg into the dough but after several seconds of vigorous beating, they'll get mixed in and the dough will look smooth and paste-like again rather than glossy and clumpy. Once the eggs are incorporated, you can fill a pastry bag fitted with a large round tip and pipe the batter out in medium size mounds (about 1 1/2 inches wide).

Place the baking sheet in the oven at...

Place the baking sheet in the oven at 425°F for 10 minutes. Then, WITHOUT opening the oven door, lower the heat to 375°F and continue to bake for another 20-25 minutes, or until the pate a choux is a deep golden hue. Once the pate a choux has finished baking, open the oven door and gently pierce each mound with a sharp knife to let out steam. Let the puffs rest in the oven, with the oven door slightly ajar and the oven completely turned off, for another 15 minutes. Finally, remove from oven and let completely cool on a wire rack. Once cool, take a serrated knife and make horizontal cuts through each puff to split each puff into two halves (top and bottom).

Warm the heavy cream in a small bowl...

Warm the heavy cream in a small bowl in the microwave for approximately 10 to 15 seconds, until steaming. Add in the chocolate and stir until it's melted and smooth.

Place a couple of mini scoops of ice...

Place a couple of mini scoops of ice cream over each pastry puff's bottom half, then cover with the top half. Pour ganache over profiteroles.

Recipe video above. Crispy light-as-air pastry balls filled with custard or cream and topped with chocolate. There are few things in life as delightful as biting into one of these! Terrific lighter / finger food option for dessert. Bonus: people are always impressed when you bring these to gatherings - but they're pretty straightforward!

/ 7 tbsp unsalted butter

flour (, plain / all purpose)

Vanilla custard (Creme Patissiere) ((below))

Ice cream ((Note 1))

Whipped cream ((Note 2))

white sugar (, caster / superfine)

cornstarch

milk (, full fat best)

vanilla bean paste ((or extract or essence))

/ 8 oz dark chocolate ((or US semi-sweet))

cream

Simmer butter &amp; water: Place butter in a saucepan over medium heat. When mostly melted, add water then bring to a rapid simmer.

Add flour: While liquid is simmering, add flour and pinch of salt, and stir vigorously with a wooden spoon (still on stove) until the dough forms sort of a ball and pulls away from the sides of the saucepan (see video). About 1 minute.

Cool: Remove from heat and let mixture cool for 10 minutes.

Preheat oven to 220°C/420°F (200°C fan).

Prepare trays: Lightly grease 2 large or 3 standard baking trays with butter, then line with paper. (Grease stops paper sliding)

Add egg into cool dough: Add 1 egg into batter, beat until combined. Add remaining eggs one at a time making sure each is combined before adding the next. Dough should be like a thick paste (see video).

Transfer to piping bag: Place dough into a piping bag fitted with a 13 - 15mm round tip (1/2 - 3/5&quot;).

Pipe blobs: Pipe 2 tsp blobs 5cm/2&quot; apart (I do 16 on each tray). Makes 40 - 50 blobs.

Pat down peak: Wet your finger with water and pat down any peaks to form domes (for nice round balls).

Bake 2 trays at a time for 15 minutes, switching the trays halfway.

Remove from oven, reduce heat to 180°C/35°0F (160°C fan). They should be crispy enough that when pierced, they will not collapse - if not, return to oven for 3 minutes.

Pierce balls with knife then return to oven for 5 - 7 minutes until golden and crispy.

Cool &amp; fill: Transfer to rack, cool fully before filling with custard, cream or split then fill with ice cream. Drizzle with chocolate and serve!

Place cream and chocolate in a heatproof bowl. Microwave 4 x 30 seconds, stirring in between, until incorporated. Cool to warm, then use for drizzling or dipping.

Chocolate topping:

Whisk yolks and sugar, then whisk in cornflour.

Place milk, vanilla and extra sugar in a saucepan over medium high. Heat until just before simmering.

Whisk in 1/4 cup hot milk into egg mixture. Whisk in another 1/4 cup. Then add remaining milk mixture and whisk.

Pour back into saucepan. Return to stove on medium low (low for strong stoves). Whisk constantly 2 to 3 minutes until the mixture thicks to a thick dolloping custard consistency.

Remove from heat immediately, pour into bowl. Press cling wrap onto surface (stops skin forming) then refrigerate for 4 to 5 hours until set. Do not whisk again once set (loses thickness).

Spoon into piping bag fitting with a very fine nozzle. Then pipe into profiteroles (use the hole pierced during bake, or make a new hole).

Custard filling:

Choux Pastry

For the choux

g milk (replace

unsalted butter (salted butter works too)

g all-purpose flour

g sugar

eggs (might not need all of it)

For the craquelin

g butter

100 g dark/light brown sugar

water or vanilla extract

Vanilla cream-filled profiteroles with a rich dark chocolate sauce and a creamy white chocolate sauce. Can’t decide which to have? Try both.

Profiteroles with two chocolate sauces

butter,

75 grams/2½oz plain white flour

tsp caster sugar

medium free-range eggs, beaten

tsp icing sugar

350 milliliters/12fl oz double cream

grams/3½oz white chocolate,

grams/2½oz plain, dark chocolate,

250 milliliters/9fl oz double cream

Vanilla cream-filled profiteroles with a hot rich dark chocolate sauce or a creamy white chocolate sauce. Can't decide which to have? Try both.

Golden profiterole puffs of perfection are not as difficult as you think, so enjoy and indulge your tastebuds!

Individual bee stings

82.50 ml flaked almonds

300.00 gm thick vanilla custard

Icing sugar mixture,

butter, chopped

165.00 ml plain flour

eggs, lightly beaten

Step 1

Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.

Step 2

Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.

Step 3

Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.

Step 4

Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).

Step 5

Spoon dough into a piping bag fitted with a 1cm plain nozzle. Pipe dough, 6cm apart, into 4cm-wide rounds onto prepared trays. Brush with reserved egg. Sprinkle tops with almonds.

Step 6

Bake 1 tray of profiteroles for 6 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 8 to 10 minutes or until golden and puffed. Using a small knife, carefully cut profiteroles in half. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining trays.

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