Choux Pastry- for Profiteroles, Cream Puffs or Eclairs

Recipe by Jubes
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the butter and the water in a saucepan. Bring the water to the boil and stir until the butter has melted. Remove from the stove.
  • Stir in the sifted flour. Add the flour all at once. Beat until smoth.
  • Return to the heat, and stir vigourously until the mixture leaves the sides of the saucepan and forms a smooth ball.
  • Allow the mixture to cool slightly.
  • Whisk the eggs well and then add them to the choux ball. Beat the eggs into the mixture.
  • Use a piping bag to pipe 7-10 cm lengths for eclairs, or place in spoonfuls onto greased cookie trays for cream puffs or profiteroles or pipe into dotted shapes for uniformly shaped profiteroles.
  • Bake in a hot oven - 220°C for 10 minutes. Reduce the heat to 200°C and continue to cook for 15 to 20 minutes, or until golden and crisp.
  • Turn the oven off.
  • Remove from the oven and immediately make a small slit in the side of each puff to allow the steam to escape. Return to the oven for a few minutes to help dry them out. The oven has already been turned off.
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