Choux Pastry For Profiteroles or Eclairs

Introduce

Chef :

Gina

Choux Pastry For Profiteroles or Eclairs

My first and quite successful attempt at this troublesome pastry. taken from my ultimate book of baking but using my own recipe of cream to fill and toffee sauce to top. be patient and precise with this one

Ingredient

4 oz

butter cut into small pieces

240 ml

water

2 tsp

castor sugar

1/4 tsp

salt

5 oz

plain flour

4 medium

eggs beaten well

Cooking instructions

* Step 1

combine butter, water, sugar and salt in a large pan. bring to the boil occasionally

* Step 2

As soon as boiling, remove the pan from the heat. add the flour all at once and beat vigorously with a wooden spoon

* Step 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

* Step 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

* Step 5

put baking paper on about two trays and preheat the oven to 220°c/425°f

* Step 6

profiteroles: using two teaspoons or a piping bag, shape 1 inch blobs spaced well apart

* Step 7

éclairs: use a piping bag with a wide nozzle and pipe onto the trays about 3-4 inches long but spaced well apart

* Step 8

using a damp finger or a damp pastry brush, push any raised edges in to smooth them off

* Step 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

* Step 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