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Ingredient
Profiteroles Choux Paste
Introduce
Chef :
chef.joanaProfiteroles Choux Paste
A filled French choux pastry ball with a typically sweet and moist filling.
Ingredient
Food ration :
750gCooking time :
1h 30 minutes
250 ml
water
100 g
butter
150 g
strong flour
4-5
eggs
Cooking instructions
* Step 1
Cut the butter into cubes. Bring the water, sugar, salt and fat to boil in a saucepan. Remove from the heat.
* Step 2
Add the sieved flour and mix in with a wooden spoon.
* Step 3
Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan. (This is known as a panada). When the panada is ready, it will start to come away from the sides.
* Step 4
Remove from the heat and allow to cool.
* Step 5
Gradually add the beaten eggs, beating well. Do not add all the eggs at once - check the consistency as you go. The mixture should just flow back when moved in one direction (it may not taken all the egg).
* Step 6
Spoon the Choux paste into a piping bag with a plain nozzle (approx.1.5 cm diameter).
* Step 7
Pipe walnut-sized balls of paste on to the greased baking sheet, spaced well apart. Level the peaked tops with the tip of a wet finger.
* Step 8
Bake for 18 - 20 minutes at 200 C, until well risenand golden brown. Remove from the oven, transfer to a wire rack and allow to cool completely.
* Step 9
Make a hole in each with a small knife and fill with whipped cream.
* Step 10
Dredge with icing sugar and serve with a sauceboat of a cold chocolate sauce or coat the profiteroles with the sauce.
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