Profiteroles

Something I’ve been meaning to try making is Choux pastry. As a teen, I used to visit a local bakery with my friends on the odd school lunch break where we’d treat ourselves to one of their creamy cakes (when our pocket money would stretch that far!) eclairs were always my favourite. I could probably count on one hand the number of times I’ve entered that bakery since I left school though. Since I do a lot of baking at home there isn’t really any need for me to go there but a couple of months back, I was in town with the kids and we decided we’d treat ourselves to an eclair.

When we’ve had something lovely like that my daughter often asks me if I could make it myself at home, (she probably thinks we can have them more often if the answer is yes!) and of course the question was raised once again, “Can you make these?” I had to admit I hadn’t a clue whether I could make them or not since I’d never actually bothered to try but I did promise to look for a recipe.

Weeks passed and like a lot of other things, we completely forgot about looking for a recipe. That is until about a month ago when I was flicking through books and decided to bite the bullet and make my very first attempt at choux pastry. I couldn’t believe how easy it actually was. I was originally going to turn it into eclairs but since my piping bags had disappeared (yes, ALL of them) I made profiteroles instead. I was delighted with how well they turned out even if they were a little on the large side but once again my family think I am ace and that’s all that matters!

Ingredients

50g unsalted butter
150ml water
100g plain flour
3 medium eggs, lightly beaten

Chocolate Sauce:
225g good quality chocolate
3tbsp water

250ml fresh cream

Method

For the Choux Pastry

Put the butter and water in a small/medium saucepan and melt over a medium heat.

Bring to the boil.

Then, remove from the heat and quickly stir in the flour.

Return to the heat and keep stirring until it is all combined and the mixture forms a ball.

Transfer to a large mixing bowl to cool.

Beat the eggs into the mixure a little at a time (I would recommend using an electric whisk for this)

To Make Profiteroles

Grease a baking tray well then run under cold water so that it leaves a film of water on the surface.

Using two teaspoons, place small mounds (about the size of a walnut) of pastry on the prepared baking sheet making sure they are not too close together.

Bake for 20-25 minutes so they are well risen, brown & firm.

Slit the sides and place on a wire rack to let the steam escape and allow them to cool.

When completely cool, fill with cream and drizzle the chocolate sauce over the top.

To Make The Chocolate Sauce

Melt the chocolate with the water in a bowl over a simmering pan of boiling water.

Stirring until smooth.

 

5 comments

  1. Lisa says:

    Great post. I’ve made these but never ran water over the grease. I assume it’s to steam them slightly? – does it make a big difference?

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