The reason this is an important step is to prolong the life of the profiteroles once filled with custard or cream. Then the balls are pierced and returned to the oven for a second bake to dry out the inside. The pastry balls cook through and puff up in the first bake. How to bake choux pastry for profiterolesĪ key step in making profiteroles is the double bake of the pastry balls. The more even the shape of the blobs, the more round and pro looking your balls will be. TIP: For nice round profiteroles, pat down any peaks with your finger and even push wonky blobs into nice, even dome shapes. Though I’ve used a piping bag for the dough, you can even just use 2 teaspoons to drop little dollops of the dough onto baking trays! The dough will split initially, but after a bit of vigorous mixing, it will come together. The thing that makes choux pastry puff up is the large volume of water in the batter which evaporates into steam as it bakes, causing the protein in the egg to expand and puff up How to make choux pastry – profiterole pastryĬhoux pastry is really easy to make, it’s just a little different to the usual cake batters so there’s a couple of things to be aware of:Īfter mixing the water, butter and flour, remove from the stove to cool for 10 minutes before adding the egg, otherwise the heat will cook the egg and prevent the choux pastry from rising andĪdd the egg one at a time and mix well in between. There’s no baking powder or other rising agent. Here’s all you need to make Choux pastry – eggs, butter, water and flour. What goes in Choux pastry – profiterole pastry balls When it cools, it sets to a soft chocolate – like the chocolate you get on eclairs at bakeries. Chocolate Sauce – Drizzle or dip the profiteroles in the chocolate sauce. All are delish, but for me, profiteroles filled with custard will always be my favourite child. And then there’s profiteroles in the States which are split then stuffed with ice cream rather than piping a filling in. Cream is also a firm favourite – and also a good quicker filling option to making homemade custard. Vanilla custard (Creme Patissiere) is the most common here in Australia – piped inside the balls. The pastry balls (choux pastry) – crispy on the outside, hollow on the inside, ready to be filled with your Filling of choice!Ģ. Profiteroles are made up of 3 components:ġ. Mix, pipe (or even dollop), bake.Īnd whoosh! Those little innocent looking blobs of pastry puff up 5 or 6 times and they’re hollow inside, just begging to be filled with something tasty! 3 parts to profiteroles 4 simple ingredients: butter, water, egg and flour. Those crispy, light as air profiterole balls are called choux pastry balls. Or better yet, if you can manage the whole thing in one bite… Because unlike many desserts, profiteroles seem so light rather than heavy and overly sweet.Ĭombine that with the fact that they are so small, you can easily swipe one without anyone noticing as you casually stroll past the pile (yet again…), and you don’t even need to break stride as you bite into it. It is way too easy to inhale an indecent amount in one sitting. And one batch makes almost 50 profiteroles!! Profiteroles The pastry shells can be made days, even months in advance. There are few things in life as delightful as biting into homemade profiteroles! Crispy hollow choux pastry balls filled with custard or cream then drizzled with chocolate, these are a terrific small-bite dessert option for gatherings.
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