CHOUX PASTRY- FOR PROFITEROLES, CREAM PUFFS OR ECLAIRS
An easy pastry to make. Can be used for profiteroles, cream puffs or eclairs. Pastry can be frozen after being cooled. When defrosted return to the oven to crisp if required. Unfilled pastries can be frozen for up to two months. For eclairs top with chocolate and fill with cream. For profiteroles top with chocolate and fill with custard or vanilla cream. For cream puffs sprinkle with icing sugar and fill with cream. A quick creamy filling is to blend a box of powdered dessert vanilla custard pudding mix with a carton of thickened cream (just use a balloon whisk). It's been a long time since I have used this recipe-so my servings is a guess
Provided by Jubes
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- 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.
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Cameron Wilson
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Jack Smith
[email protected]Meh.
Ali akbar Molla
[email protected]Overall, I was a bit disappointed with this recipe.
Niwaha Primah
[email protected]The filling was a bit too sweet for my taste.
Annie Bennett
[email protected]These cream puffs didn't rise as much as I expected.
Mitu 07
[email protected]I found this recipe to be a bit too complicated.
Shim Shim
[email protected]These profiteroles were a bit dense for my taste, but the filling was delicious.
Jack Hagan
[email protected]I'm not a huge fan of choux pastry, but these cream puffs were surprisingly good. I'll definitely be making them again.
Joshua Anibueze
[email protected]These cream puffs were a bit more work than I expected, but they were definitely worth it. They were so delicious!
Mounis Raza
[email protected]I was so happy with how these turned out. They were so impressive and everyone loved them.
Malook Daheri
[email protected]This is my go-to recipe for choux pastry. It's always reliable and produces delicious results.
HA Haider Ali
[email protected]I love how versatile this recipe is. I've used it to make profiteroles, cream puffs, and éclairs, and they've all turned out perfectly.
Abriyan Khan
[email protected]I've never made choux pastry before, but this recipe was easy to follow and the results were amazing. The profiteroles were perfect.
Adrian Dlugolecki
[email protected]These cream puffs were a hit at my party! They were so light and airy, and the filling was delicious.