Profiteroles (masa o pasta choux) 
Profiteroles (Choux Pastry)
Choux pastry is incredibly versatile, allowing us to create both sweet and savory dishes. With this dough, we can make profiteroles, as we'll see today, as well as other desserts like éclairs and cream puffs.
The dough puffs up significantly as it loses all its moisture during baking, resulting in a light, airy, and hollow interior, making it perfect for filling.
For sweet fillings, you can use whipped cream, pastry cream, or chocolate truffle, dusted with a bit of powdered sugar or dipped in chocolate.
For savory options, I recommend filling them with foie gras, which makes for a fantastic accompaniment.
Profiteroles (Choux Pastry)
Choux pastry is incredibly versatile, allowing us to create both sweet and savory dishes. With this dough, we can make profiteroles, as we'll see today, as well as other desserts like éclairs and cream puffs.
The dough puffs up significantly as it loses all its moisture during baking, resulting in a light, airy, and hollow interior, making it perfect for filling.
For sweet fillings, you can use whipped cream, pastry cream, or chocolate truffle, dusted with a bit of powdered sugar or dipped in chocolate.
For savory options, I recommend filling them with foie gras, which makes for a fantastic accompaniment.
Cooking Instructions
- 1
In Thermomix:
- 2
Weigh the flour (you can use the Thermomix scale) and set aside. Pour in the water, butter, sugar, and salt, and set for 5 minutes at 194°F (90°C) on speed 2. Add all the flour at once and mix for 15 seconds on speed 4. Remove the bowl from the machine and let it cool for 10 minutes. After that time, place the bowl back and add the eggs one by one through the opening until well incorporated. Set to speed 4.
- 3
Classic Method:
- 4
Place a saucepan on the stove and add the water, butter, sugar, and salt. When the mixture begins to boil, add all the flour at once. It's best to stir with a wooden spoon. Remove from heat and continue stirring. Once the dough is well combined, return to the heat to dry out the dough, stirring constantly.
- 5
Let the dough cool for about 10 minutes. After that time, add the eggs one by one, ensuring they are well incorporated into the dough. Mix thoroughly, as the dough may seem to separate at first, but keep mixing until it is perfectly integrated and creamy.
- 6
Place the resulting dough in a piping bag and pipe small portions onto a baking sheet lined with parchment paper (I use a round tip).
- 7
Preheat the oven to 375°F (190°C). Bake for 20-25 minutes, then turn off the oven and leave them inside for another 10 minutes to dry out the outside while keeping the inside tender.
- 8
Once cooled, make a cut (without cutting all the way through) and fill as desired. You can use whipped cream, pastry cream, or chocolate truffle. In this case, I gave them a chocolate coating melted in the microwave, but you can also dust with powdered sugar.
- 9
Choux pastry freezes very well, so you can keep a prepared piping bag in the freezer for later use.
- 10
Or, if you prefer, you can even freeze them once filled. What filling do you like best? Are you ready to try?
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