These delectable choux pastries, also known as profiteroles when filled, are light and airy puffs with a crisp shell and a creamy custard center. They’re surprisingly easy to make and perfect for a special occasion or afternoon tea treat.
Ingredients:
Choux Pastry:
- 65g Soft Flour (all-purpose flour works too)
- 65g Unsalted butter
- 90ml Water
- Pinch of salt
- 2 Eggs (around 123g including shell weight)
Custard Cream:
- 2 Egg yolks (31g)
- 20g Cornstarch powder (flour can be substituted)
- 200ml Milk
- 30g Sugar
- 6-7 drops of vanilla extract
Whipped Cream:
- 150ml Heavy whipping cream (for best results)
- 20g Sugar
Instructions:
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Preheat and Prepare: Heat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
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Scald the Wet Ingredients: In a saucepan, combine the water, unsalted butter, and a pinch of salt. Bring this mixture to a boil over medium heat.
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Add Flour and Cook: Once boiling, remove the saucepan from heat and immediately add the sifted soft flour (or all-purpose flour). Stir vigorously with a wooden spoon or spatula until the mixture forms a smooth dough that pulls away from the sides of the pan.
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Dry Out the Dough: Return the saucepan to low heat and continue stirring for 1-2 minutes. This dries out the dough slightly and helps prevent it from becoming soggy.
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Cool and Add Eggs: Transfer the dough to a mixing bowl and let it cool for a few minutes until it’s warm to the touch but not hot. Then, one at a time, add the eggs, beating well with an electric mixer after each addition. The dough should become smooth and glossy.
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Pipe and Bake: Transfer the dough to a piping bag fitted with a large round tip (about 1/2 inch diameter). Pipe small rounds of dough onto the prepared baking sheet, leaving at least 1-2 inches of space between each puff for expansion during baking.
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Golden Perfection: Bake the choux puffs in the preheated oven for 20-25 minutes, or until they are golden brown and puffed up. Don’t open the oven door during the baking process, as this can cause the puffs to deflate.
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Cool Completely: Once baked, remove the puffs from the oven and let them cool completely on a wire rack before filling.
Cooking Tips:
- For a chewier texture, try using a smaller round tip when piping the dough.
- If your puffs don’t puff up as much as expected, they might not have dried out enough in step 4. Try extending the drying time by a minute or two next time.
- To add a touch of sweetness to the puffs themselves, sprinkle a little granulated sugar over the piped puffs before baking.
Nutritional Benefits:
While choux pastry is delicious, it’s higher in calories and fat due to the butter and eggs. However, the portion size can be controlled, and the filling can be made with less sugar if desired.
Dietary Information:
This recipe is not vegetarian due to the eggs. It can also be challenging to make gluten-free due to the wheat flour in the choux pastry. However, you can substitute dairy-free butter and milk alternatives for a vegan option.
Storage:
Store leftover unfilled puffs in an airtight container at room temperature for up to 2 days. Filled puffs should be stored in the refrigerator for up to 24 hours.
Why You’ll Love This Recipe:
- Easy to Make: This recipe requires simple ingredients and techniques, making it achievable for bakers of all levels.
- Light and Airy: The choux pastry puffs up beautifully, creating a delightful textural contrast with the creamy filling.
- Versatile: You can fill these puffs with various fillings, from sweet custards and whipped cream to savory cheese or vegetable fillings.
- Elegant Dessert: Choux pastries are a show-stopping dessert that’s sure to impress your guests.
Conclusion:
So why not try making these delightful choux pastries at home? With their light and airy texture, creamy filling, and endless customization options, they’re a delicious treat you’ll love!