Profiteroles Choux Paste
A filled French choux pastry ball with a typically sweet and moist filling.
Profiteroles Choux Paste
A filled French choux pastry ball with a typically sweet and moist filling.
Cooking Instructions
- 1
Cut the butter into cubes. Bring the water, sugar, salt and fat to boil in a saucepan. Remove from the heat.
- 2
Add the sieved flour and mix in with a wooden spoon.
- 3
Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan. (This is known as a panada). When the panada is ready, it will start to come away from the sides.
- 4
Remove from the heat and allow to cool.
- 5
Gradually add the beaten eggs, beating well. Do not add all the eggs at once - check the consistency as you go. The mixture should just flow back when moved in one direction (it may not taken all the egg).
- 6
Spoon the Choux paste into a piping bag with a plain nozzle (approx.1.5 cm diameter).
- 7
Pipe walnut-sized balls of paste on to the greased baking sheet, spaced well apart. Level the peaked tops with the tip of a wet finger.
- 8
Bake for 18 - 20 minutes at 200 C, until well risenand golden brown. Remove from the oven, transfer to a wire rack and allow to cool completely.
- 9
Make a hole in each with a small knife and fill with whipped cream.
- 10
Dredge with icing sugar and serve with a sauceboat of a cold chocolate sauce or coat the profiteroles with the sauce.
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