Choux Pastry Recipe – Profiteroles

Choux pastry is a very light pastry made with egg, typically used for eclairs and profiteroles. Choux pastry has been used for centuries basically means cabbage or rosette in French. It is used to make cream puffs, profiteroles, eclairs and many other famous items like Gateau Saint Honore. The unique side of this pastry is that it is first cooked and baked after. The paste is airless and nonporous before baked. When piped choux pastry is introduced to heat, internal moisture tries to escape and can not find the way out. This creates expending steam and air pockets as a result and the pastries expand. Baked Choux pastries can then be filled with cream, custard and savory fillings. Little Choux pastry balls make perfect garnish for soups. You can even pipe ornamental shapes, bake on medium heat, and then use them as decorations. Deep fried Beignets are another classic use with this mix.

Ingredients

The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.


Weight Per Unit: 868
Number of Units: 1
Unit Size: Yields approximately 40 balls (20g - 22g each)
WEIGHT
(grams)
ALTERNATIVE METRIC INGREDIENT IMAGE CONDITION
A 250 1.1 cup Water
B 125 4.4 ounces Butter Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water. Cubes
C 13 2.6 teaspoons Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
D 5 1 teaspoon Salt Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent; the open ocean has about 35 grams (1.2 oz) of solids per litre, a salinity of 3.5%. Salt is essential for animal life, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous of food seasonings, and salting is an important method of food preservation.
E 225 7.9 ounces Cake Flour Cake flour is a finely milled white flour made from soft wheat. It has very low protein content, between 8% and 10%, making it suitable for soft-textured cakes and cookies. The higher protein content of other flours would make the cakes tough. Highly sifted cake flours may require different volume amounts in recipes than all-purpose flour. Using the scoop and level method, well-sifted flour usually produces 125 g per cup. However, most American recipes are written with 140 g of flour per cup, so weighing and experimentation can be helpful in baking unfamiliar recipes. Small weight differences can greatly affect the texture. American Cake flour is bleached; in countries where bleached flour is prohibited, plain flour can be treated in a domestic microwave to improve the texture of the end product. Sifted
F 250 4.2 Whole Eggs Whole Egg Eggs are one of the most common ingredients in a typical cake. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in baking. Usually an eggs role in a cake is to add moisture and richness, act as a raising agent as well as a glue to bind the ingredients together.
868

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Method
STEP ACTION DETAIL CONDITION
1 MEASURE Weigh all ingredients.
2 COMBINE Combine A, B, C & D in a sauce pan.
3 BOIL Boil just for a few seconds. Try to ensure no evaporation.
4 ADD Add the flour in all at once.
5 COOK Cook and stir the mix until it becomes a non sticky paste. Use a wooden spoon.
6 PLACE Place the non stick paste into a mixing bowl. Palette attachment.
7 MIX Mix slowly until the smoke is reduced and the past cools down.
8 ADD Add & mix the eggs one by one. Half way through the eggs, pause and scrape the sides of the mixing bowl down. Then continue to add the rest of the eggs one by one. After all the eggs are added, continue mixing for another minute. Firm creamy mix.
9 PREHEAT Preheat oven to 200°C (392°F)
10 PREPARE Prepare a baking tray with silicon paper (stick with a few dots of the choux mixture to ensure it does not slide around when piping the profiteroles).
11 PIPE Pipe 35mm balls, 30mm apart, around 20g-22g each (please see diagram below). Use 12mm round nozzle.
12 TOUCH Touch the tips (spikes) on top of the piped profiteroles with a wet finger. More rounder profiteroles.
13 BAKE Bake for 25 to 30 minutes in preheated oven. Do not open the oven doors for at least the first 20 minutes.
Important Notes
  • Do not open the oven till baking is almost complete. Make sure the sides or the profiteroles are baked and are the same colour as the top.
  • When you bring the water and butter to boiling point, add the flour immediately to ensure there is no water content lost through evaporation.
  • Best result is a fresh and crisp product served before it gets soggy. You can freeze baked profiteroles immediately to store them. Before use after removing from storage in a freezer, place frozen profiteroles shortly in the oven to regain a crisp texture again.
  • A little thin circle of short crust can be placed on top before baking . This gives an interesting tiger skin look to the profiteroles after baking.
Tools & Arrangements
  • Baking tray
  • Non-stick paper (silicon) - Recommended to stick the paper onto the tray with a few dots of the mix to avoid it from sliding around while piping.
  • Piping bag
  • 12mm Round nozzle
  • Wooden spoon
  • Rubber scraper
  • Mixer with palette
  • Little bit of water

Profiterole Arrangment Diagram
Profiterole arrangment diagram

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9 Comments

  • Hi Chef Yener,
    Thank you for the recipe, I gave it a try, I find it too stiff to pipe it out, can I add extra eggs to make the dough softer? Or is there any other way to make the dough more pliable?

    Appreciate your efforts for all the courses.

    • Serdar Yener

      Normally this recipe is soft enough to pipe. Maybe the eggs you use are smaller. Please follow the gram not numbers. If you feel still too hard to whip the mixture few minutes longer. I more egg will not make much difference.

  • hello! thanks for the recipe! one question, only 13 grams sugar or is there a mistake? thank you!!

    • Serdar Yener

      Yes it is . the recipe is quite small thats why.If you like you can increase to 15 g that will cause early colouring during baking. I like the profiteroles bake little longer to get crisp.

  • hello Mr. Yener, with all due respect I want to say something about the piping pate a choux, I am not agree with your piping diagram, because i think the correct way is to pipe off the center. And not only choux pastry, but macarons, and everything else. Two reasons, one of them is the distance- you marked equal distance between the balls, but if you look closely you ll see that its not really equal. And the second reason is the air flow in the oven. When piped off the center balls can be baked evenly and the air stream will cover all of them . So in my opinion the correct way of piping would be off the center piping technique. Again, I would like to thank you for all of your work and the great art you re doing. Highly appreciated! Cheers.

    • Serdar Yener

      Dear Tania, Thank you very much for your critic. I also totally agree with you and the way you describe it is the way we always do it for the exact the same reasons. If I consider that we have serious number of members who are less experienced, the diagram was little easier to follow than offset piping arrangement. I have indicated that longer baking till all sides become the same colour as the top colour is necessary. This should eliminate the disadvantage of one style to another. I am delighted to have members like you who have such attention to detail and correctness. These kind of comments are always welcome in our community and will help guide us all to perfection. Thanks.

  • Hi, thanks for the recipe. I want to ask you what the cream profiteroles you put in? Maybe you’ve already written, but I do not see .Thank you!

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