Master the art of making choux pastry with this foolproof recipe. Whether you’re planning to make classic sweet profiteroles or savory appetizers, this recipe guarantees perfect results every time. Follow these detailed steps to create choux pastry that is crispy on the outside and soft on the inside.
Calories: 348.97 kcal per serving
Servings: 4
Cooking Time: 1 hour
Nutrition (Per Serving): 7.65g Protein / 25.07g Fat / 23.06g Carbohydrates
Ingredients for 4 Servings:
- 100-120g flour (0.8-1 cup)
- 100g butter (3.5 oz)
- 1 cup water (250 ml)
- 3 large eggs
- A pinch of salt
- A pinch of sugar
Instructions:
Prepare the Base:
Pour water into a large saucepan and heat on high. Add salt, sugar, and cubed butter.
Bring the mixture to a boil until the butter is fully melted. Add all the sifted flour at once.
Reduce the heat to medium and quickly stir the mixture with a wooden spatula to form a dough base.
Cook the Dough:
Remove from heat and continue stirring vigorously to eliminate any lumps. Keep mixing until the dough pulls away from the sides of the pan.
Let the dough cool slightly (it should be warm but comfortable to touch).
Incorporate the Eggs:
Add two eggs one at a time, mixing thoroughly after each addition until the dough is smooth. Lightly beat the third egg and add it gradually by teaspoons, mixing well after each addition.
The dough is ready when it falls from the spoon in a thick ribbon and holds its shape. Refrigerate the dough for 45 minutes.
Shape and Bake:
Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper.
Using a piping bag or two wet teaspoons, pipe small mounds of dough onto the baking sheet, leaving 2-4 cm (0.8-1.5 inches) between each.
Bake for approximately 30 minutes until golden and puffed. Let cool completely before filling.
Helpful Tip:
For sweet profiteroles, you can fill them with any cream: buttercream with condensed milk, classic pastry cream, or a quick whipped cream (whipped with powdered sugar).
Additional Note:
The term “choux pastry” comes from the method of cooking the dough, which involves heating it briefly. Some make the mistake of removing the dough from heat too soon after combining the ingredients, leading to profiteroles that do not rise properly during baking.
Enjoy your perfectly baked choux pastry profiteroles, whether sweet or savory, and impress everyone with your baking skills. This versatile recipe ensures delicious results every time!
