I just had to repost this today, they are really easy and are brilliant as a dessert to impress visitors during the Xmas season. They do take a bit of time but is so worth it.
These have got to be the ultimate weakness of almost anyone. Choux pastry is not difficult to make, it just seems like it’s not working while you are mixing and then suddenly comes together. It’s important to follow the instructions exactly and weight/measure the ingredients. You will have no problem and can tell you people will want them over and over again. This photo is of my youngest son some years ago which tells the story.
What you need
80 ml water
50g cake flour
2 eggs at room temp
Wooden spoon (a must)
Thois makes 25-30 bite size profiteroles.
Heat the water on medium for the chocolate sauce and break the chocolate into the water, sitr until all of the chocolate is melted. Remove from the heat and set aside to cool.
Heat the oven to 200 Celsius with the rack in the center of the oven.
Lightly butter a baking tray or spray with spray and cook
Sift the flour and set aside.
In a pot, add the water and butter and heat on medium high until the butter has melted and is just boiling.
Remove from the heat and immediately add all of the flour and mix until the batter forms a ball and starts to pull away from the sides of the pot.
Let it cool for about 3-4 minutes.
While it is cooling break the eggs and beat lightly in 2 seperate cups.
Add 1 egg into the mixture and mix well with a wooden spoon (this is where it seems strange, the batter will seem to separate and it has a strange loose texture – keep mixing) until it comes together. Add about 1/2 of the next egg and follow the same process until the batter comes together, add a little more egg and repeat. The batter must be smooth and shiny and just drops off the spoon when lifted but maintains it’s shape.
If you have a piping bag, use a large nozzle and pipe 2-3cm high rounds onto the baking trays. Alternatively place teaspoons of the dough onto the baking tray. space them about 2-3cm apart, you should end up with about 25-30 little mounds.
Use the remaining egg to place a little on each mound
Place in the oven and bake for 25 minutes until golden brown and puffed up. Swith off the oven. (Don’t open the oven!)
Remove from the oven and pierce the base of each profiterole with a knife to allow the steam to escape and place back into the oven for another 15 minutes to dry out and crisp up, then place them on a rack to cool.
Once cooled, slice the profiteroles in half, fill with whipped cream and spoon over the chocolate sauce.
Here are some different toppings I made
- Caramel with roasted chopped almonds and filled with cream and another dollop of caramel.
- Chocolate as above with a little piece of marmalade rind