Recipe of Favorite Choux Pastry For Profiteroles or Eclairs

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Simple Way to Make Quick Choux Pastry For Profiteroles or Eclairs. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Choux Pastry For Profiteroles or Eclairs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Choux Pastry For Profiteroles or Eclairs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few ingredients. You can cook Choux Pastry For Profiteroles or Eclairs using 6 ingredients and 12 steps. Here is how you can achieve that.

My first and quite successful attempt at this troublesome pastry. taken from my ultimate book of baking but using my own recipe of cream to fill and toffee sauce to top. be patient and precise with this one

Ingredients and spices that need to be Prepare to make Choux Pastry For Profiteroles or Eclairs:

1. 4 oz butter cut into small pieces
2. 240 ml water
3. 2 tsp castor sugar
4. 1/4 tsp salt
5. 5 oz plain flour
6. 4 medium eggs beaten well

Steps to make Choux Pastry For Profiteroles or Eclairs

1. combine butter, water, sugar and salt in a large pan. bring to the boil occasionally
2. As soon as boiling, remove the pan from the heat. add the flour all at once and beat vigorously with a wooden spoon
3. return the pan to a medium heat. stir continuously until the mixture comes away from the pan and forms a doughy ball. remove from the heat and leave to cool
4. add a dribble of the egg and beat well with a wooden spoon or electric mixer. fully combine until adding another dribble. continue until the mixture becomes a smooth and shiny paste that holds its shape. do not add too much egg at a time. mix very well all the time. If the mixture is smooth and shiny before using all the egg then stop. don't make it too runny
5. put baking paper on about two trays and preheat the oven to 220°c/425°f
6. profiteroles: using two teaspoons or a piping bag, shape 1 inch blobs spaced well apart
7. éclairs: use a piping bag with a wide nozzle and pipe onto the trays about 3-4 inches long but spaced well apart
8. using a damp finger or a damp pastry brush, push any raised edges in to smooth them off
9. keeping a close eye on them bake 20-25 mins for profiteroles. 30-35 mins for éclairs. until a good golden brown. remove and quickly poke a hole in the bases and cool upside down on a wire rack. to poke the holes use a sharp knife to poke in a 1/4 inch then twist. must do the holes fast or they will lose their shape
10. Make sure they are fully cooled before piping with cream. I beat 400ml double cream with half a vanilla pod seeds (or half a teaspoon of vanilla extract) and piped into the holes then put into the fridge to keep the cream fresh while making toffee sauce
11. I made 14 profiteroles and 4 éclairs out of my mix
12. Also very moreish topped with melted chocolate

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So that is going to wrap this up with this special food How to Prepare Speedy Choux Pastry For Profiteroles or Eclairs. Thanks so much for reading. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!