Profiteroles Choux Paste

Name: Profiteroles Choux Paste
Total time: 1800 s
Yield: 750g
Cuisine: British
Ingredients: 250 ml water; Pinch of sugar; Pinch of salt; 100 g butter; 150 g strong flour; 4-5 eggs

chef.joana @chefjoana

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

chef.joana @chefjoana

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

Saved

Ingredients

1h 30 minutes

750g

250 mlwater
Pinch of sugar
Pinch of salt
100 gbutter
150 gstrong flour
4-5eggs

Saved

Steps

1h 30 minutes

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.