Profiteroles / chocolate eclairs

choux pastry delights

choux pastry delights

 

 

 

 

 

 

 

 

 

I have played with choux pastry over the years without a lot of success (mind you I cooked in a wood stove oven without any temperature control) but after making profiteroles at the cooking school in Positano and making them a few times since I am happy to say they are fun to make, cost next to nothing and look and taste fabulous. I have made them with a custard and cream filling and probably prefer a blend of both or just the whipped cream filling. In Positano we made a lemon cream sauce (with lemonchello) instead of chocolate sauce (icing), but it was just too much cream – chocolate is much better! I used my kenwood mixer to do all the hard work (beating the eggs into the choux pastry base) so it was easy to make and it’s fun playing with a piping bag and watching the whole process.

Profiteroles
Print
Recipe type: Dessert
Cuisine: French
Author:
Prep time:
Cook time:
Total time:
Serves: 12
Delicate light choux pastries filled with a creamy centre and drizzled with chocolate
Ingredients
  • 250gm plain flour
  • 250gm water (1 cup)
  • 75gm butter
  • 5 eggs
Instructions
  1. Preheat oven to 220*C
  2. Place the water and butter in a saucepan and bring to the boil
  3. Immediately add the all the flour and stir strongly until it forms a firm ball- about 3 minutes
  4. Take off the heat
  5. Let the mixture sit for about 5 minutes then place in a large bowl of a mixer and whip in eggs one at a time (or beat mix by hand)
  6. Place into a piping bag and make small mounds on an oven tray lined with baking paper (leave some room around them)
  7. Push the peak (or pointy bit) down gently with a wet finger (it will burn otherwise)
  8. Cook for 12 minutes at 220* then turn down to 180* for a further 12 minutes (should be golden brown and puffed up)
  9. Let the pastries cool before filling with whipped cream (add some icing sugar & vanilla essence) using the piping bag again
  10. Make some chocolate sauce (can use equal weight of chocolate and cream) and pour over the pastries (or use your own recipe)

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: