Choux Pastry for profiteroles and eclairs
- Jul 16, 2021
- 1 min read
Lottie and Ellie's first ever attempt at making choux pastry, was brilliant! They made profiteroles, unfortunately didn't have time for the full croque en bouche!
They used the recipe from 'The Great New Zealand Baking book'. But we've stolen it for easy reference and put it here.
100g butter
1 cup water
1 cup plain flour
3 large free range eggs (size 7)
Pre-heat oven to 200C.
Bring butter and water to a rapid boil in a medium sized saucepan. Remove from the heat and beat flour in with a wooden spoon or as we did, a plastic spatular, until the mixture leaves the side of the saucepan. Cool for a few minutes, then beat egges in, one at a time, until the mixture is smooth.
Using a piping bag, pipe either large balls for profiteroles or 15cm lengths of choux pastry, approximately 3cm apart on baking trays lined with greaseproof paper.
Bake for 20 minutes until puffed and light golden brown. Reduce heat to 120c and bake for a further 15 minutes or so to try out and get a little more golden. Cool on a wire rack.
To make a chocolate ganache for the top, bring 100ml cream to the boil in a small saucepan. Place 125g of good quality drak chocolate in a bowl, pour hot cream over and whilst with 1 tbsp butter , until all dissolved and amalgamated (if your cream wasn't hot enough, you can give it a short blast in the microwave).
Fill the profiteroles or eclaires with whipped cream and top with chocolate ganache. For some we also put a bit of salted caramel sauce in the middle too! Wicked !!
