Choux Pastry- for Profiteroles, Cream Puffs or Eclairs
photo by WiGal
- Ready In:
- 1hr
- Ingredients:
- 4
- Serves:
-
6
ingredients
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.
Reviews
-
I've made choux pastry before and was indifferent with the result. These were perfect!!!! The combination of ingredients is just right. I got 12 egg sized profiteroles from the recipe. I have frozen 1/2 to use for future and I will be following the tips for crisping up. Thanks for a very successful recipe **Jubes**
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free