Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, choux pastry for profiteroles or eclairs. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Master Choux Pastry for Éclairs and Profiteroles Pâte à Choux is a staple of the French kitchen. Most people associate choux with pastries like eclairs, profiteroles, and beignets. But choux's versatility makes it useful for savory preparations like gougeres and even French gnocchi.

Choux Pastry For Profiteroles or Eclairs is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Choux Pastry For Profiteroles or Eclairs is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have choux pastry for profiteroles or eclairs using 6 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Choux Pastry For Profiteroles or Eclairs:

1. Make ready butter cut into small pieces
2. Take water
3. Prepare castor sugar
4. Take salt
5. Take plain flour
6. Take eggs beaten well

Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Indonesian kue sus, and gougères. The Choux pastry has many applications as bases for both sweet and savoury items; they can be oven baked to produce profiteroles, cream puffs and eclairs, deep-fried to produce beignets which are french donuts, even spanish churros uses a base of choux pastry. A baked result should have a golden dry outer crust or shell, be able to hold its.

Instructions 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

The eclairs look like they have a concave bottom, or there's a crack on the bottom. Choux pastry is too soft and soggy. Usually profiteroles or eclair shells have a crisp shell. The crispness doesn't last long when it's exposed to air or filled with pastry cream. Basic choux pastry dough for eclairs, cream puffs, profiteroles, almond rings, crab puffs, etc.

So that is going to wrap it up for this special food choux pastry for profiteroles or eclairs recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!