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Profiteroles Choux Paste
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A picture of Profiteroles Choux Paste.

Profiteroles Choux Paste

chef.joana
chef.joana @chefjoana

A filled French choux pastry ball with a typically sweet and moist filling.

A filled French choux pastry ball with a typically sweet and moist filling.

Read more

Profiteroles Choux Paste

chef.joana
chef.joana @chefjoana

A filled French choux pastry ball with a typically sweet and moist filling.

A filled French choux pastry ball with a typically sweet and moist filling.

Read more
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Ingredients

1h 30 minutes
750g
  1. 250 mlwater
  2. Pinch of sugar
  3. Pinch of salt
  4. 100 gbutter
  5. 150 gstrong flour
  6. 4-5eggs
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Steps

1h 30 minutes
  1. 1

    Cut the butter into cubes. Bring the water, sugar, salt and fat to boil in a saucepan. Remove from the heat.

  2. 2

    Add the sieved flour and mix in with a wooden spoon.

  3. 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.

    A picture of step 3 of Profiteroles Choux Paste.
  4. 4

    Remove from the heat and allow to cool.

  5. 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. 6

    Spoon the Choux paste into a piping bag with a plain nozzle (approx.1.5 cm diameter).

  7. 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.

    A picture of step 7 of Profiteroles Choux Paste.
  8. 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.

    A picture of step 8 of Profiteroles Choux Paste.
    A picture of step 8 of Profiteroles Choux Paste.
  9. 9

    Make a hole in each with a small knife and fill with whipped cream.

  10. 10

    Dredge with icing sugar and serve with a sauceboat of a cold chocolate sauce or coat the profiteroles with the sauce.

    A picture of step 10 of Profiteroles Choux Paste.
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Copied!

chef.joana
chef.joana @chefjoana
on October 04, 2023 17:45
ig: @chef.joana
Read more

Comments

Gurpal kaur Ubhi's {Heavenly Jewel Kitchen}
Gurpal kaur Ubhi's {Heavenly Jewel Kitchen} @cook_G33878619
October 05, 2023 14:06
Hi, looks yummy 👍❤️👏
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