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.
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.
|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.|
- 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.
- 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