Choux Pastry – Profiteroles and Eclairs
The perfect pastry for Profiteroles and Eclairs
Choux Pastry - Profiteroles and Eclairs
Perfect Choux for profiteroles and eclairs
Ingredients
- 250 ml water
- 125 g butter
- Pinch of salt
- 250 ml flour
- 4 large eggs 250ml
Instructions
- Place the water, butter and salt into a medium sized saucepan and bring to the boil. Remove the pan from the heat and add all the flour at once. Beat this mixture with a wooden spoon until it forms a smooth thick paste. Set aside to cool slightly.
- Beat in, using a wooden spoon, one egg at a time, making sure that it is completely incorporated, before adding the next egg. The resulting mixture should be smooth, shiny and have a pipe-able texture.
- Pipe your éclairs, or profiteroles onto a lightly greased baking try with a straight nozzle (10cm long strips for the éclairs or blobs with a diameter of a R5 coin for the profiteroles – remember they will rise).
- Splash a little bit of water over the tray by wetting your hands and shaking them over the tray. Bake for 35-40 minutes in a hot (200°C) oven until golden and puffed.
- As soon as they come out of the oven poke a hole in them to allow the steam to escape, preventing them from turning soggy, and leave to cool on a wire rack. Fill with whipped cream or crème patisserie and glaze with a chocolate glaze.
Notes
Chocolate glaze:
To make the chocolate glaze, melt together over low heat in the microwave 25g butter and 50g dark chocolate. Use this to decorate the tops of your éclairs.
To make the chocolate glaze, melt together over low heat in the microwave 25g butter and 50g dark chocolate. Use this to decorate the tops of your éclairs.