Choux pastry desserts are ideal for all occasions. That’s because a lot of dessert permutation can be made with just a single choux pastry recipe. Profiteroles, cream puffs, eclairs, and croquembouches are just some fine examples to name a few.
The shells of a choux pastry are so good to munch on, having that especially delightful crispy outside crust. They also have this light and airy texture to them, which when paired will a filling such as vanilla or custard creme would make you feel like you’re in cloud 9. I mean, everybody loves a good dessert, right?
Not a lot of people are willing to try their hands into baking one, however. Many are discouraged by the misconception that it’s so hard to make, but on the contrary, it’s just a simple and straightforward process.
We’re here to prove to you just that. In particular, we’re going to show you a very simple profiterole recipe. There are three basic parts of a good profiterole: the pastry, the filling, and the chocolate sauce.
For the ingredients, we’ve listed down below the things you will need to make that perfect profiterole:
For the Choux Pastry:
- 60 ml of water;
- 60 ml whole milk;
- 60 g butter;
- 70 g flour;
- ¾ tsp salt;
- ½ tsp caster sugar;
- 2 pcs eggs (large size).
For the Filling:
- 250 ml double cream;
- 1 tbsp icing sugar;
- 1 dash of vanilla extract.
For the Chocolate sauce:
- 100g dark chocolate;
- 150 ml of water;
- 60 g caster sugar;
- 1 pinch of salt.
Mix the water and milk in a medium-sized pan. Add the butter into the mixture and bring to a boil, stirring constantly to allow the butter to melt. Meanwhile, combine all the dry ingredient (flour, salt, and caster sugar) in a mixing bowl
Take the liquid mixture off the heat as soon as it boils. Thereafter, put in the dry ingredients and stir until mixture resembles a smooth paste. Put it back on medium heat and keep mixing until the batter doesn’t leave any residue on the sides of the pan any longer and is starting to stick to the bottom. Put the batter in a bowl and let cool.
Once the batter has cooled but still warm to the touch, add in little by little the beaten eggs, stirring constantly with a spoon as you do. Check the consistency from time to time; the final batter should look glossy and be viscous enough to not totally fall from the spoon if scooped up. Once achieve, cover the bowl with a plastic wrap and chill in the fridge for 30 minutes. If you don’t have enough patience, resting the batter for a couple of minutes will be just fine. Slide the butter into a piping bag after resting.
Preheat the oven to 200 degrees C. Meanwhile, pipe out small rounds of the batter on a well-greased baking tray. Be sure to put enough space between each round for when they rise and expand during cooking. Brush on egg wash to smoothen the top.
Put in the tray in the oven and cook for 10 minutes. Lower down the temperature to 170 degrees C and bake for another 10 minutes, or until golden.
Bring out the tray from the oven and let cool until tolerable to touch. Punch a small hole on the side of each pastry to allow steam to flow out. Rest the buns until cool.
Meanwhile, start whipping the cream until you achieve soft peaks. Then combine in the caster sugar and vanilla. Fold together until mixed well. Put in a piping bag and pipe in on the hole of each pastry until full.
Place the chocolate in a small saucepan. Add in the water and put on low heat. Stir constantly to hasten the melting. Once melted add stir in the sugar. Turn the heat to medium and mix for 10 minutes or until sauce is thick. Finally, add a pinch of salt then turn off the heat. Pour over the crème filled pastries and enjoy.
There you have it, the perfect recipe for profiteroles. Dig in as soon as served because profiteroles are best enjoyed warm while the pastries are still crispy. Letting the pastries become soggy will turn into a bad profiterole experience, and you wouldn’t want to have subpar desserts, right?