Choux Pastry For Profiteroles or Eclairs. Can be used for profiteroles, cream puffs or eclairs. Pastry can be frozen after being cooled. Choux pastry is the dough that makes profiteroles (see photo on top of this post), but also those beautiful éclairs.

Most people associate choux with pastries like eclairs, profiteroles, and beignets. But choux's versatility makes it useful for savory preparations like gougeres and even French gnocchi. Perfect choux is hollow with slightly crispy edges. You can have Choux Pastry For Profiteroles or Eclairs using 6 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Choux Pastry For Profiteroles or Eclairs

Prepare 4 oz of butter cut into small pieces.
Prepare 240 ml of water.
Prepare 2 tsp of castor sugar.
It's 1/4 tsp of salt.
It's 5 oz of plain flour.
Prepare 4 medium of eggs beaten well.

This is the foundation recipe for eclairs, profiteroles, croquembouche, and even Parisienne Gnocchi. The trick is to cook the piping dough a bit longer to. What's Choux Pastry? Éclairs, profiteroles/cream puffs, croquembouches, churros, crullers, funnel cakes, some beignets (not these), St. Honoré cake, and gougères are all made from a type of Choux paste (or pastry) uses the power of steam to puff up, whether in the oven, hot oil, or boiling water..choux pastry for a long time, but for the last two years, I've only published a grand total of TWO recipes with my choux pastry on the blog - these pumpkin cheesecake profiteroles (cream puffs) and chocolate eclairs.

Choux Pastry For Profiteroles or Eclairs step by step

combine butter, water, sugar and salt in a large pan. bring to the boil occasionally.
As soon as boiling, remove the pan from the heat. add the flour all at once and beat vigorously with a wooden spoon.
return the pan to a medium heat. stir continuously until the mixture comes away from the pan and forms a doughy ball. remove from the heat and leave to cool.
add a dribble of the egg and beat well with a wooden spoon or electric mixer. fully combine until adding another dribble. continue until the mixture becomes a smooth and shiny paste that holds its shape. do not add too much egg at a time. mix very well all the time. If the mixture is smooth and shiny before using all the egg then stop. don't make it too runny.
put baking paper on about two trays and preheat the oven to 220°c/425°f.
profiteroles: using two teaspoons or a piping bag, shape 1 inch blobs spaced well apart.
éclairs: use a piping bag with a wide nozzle and pipe onto the trays about 3-4 inches long but spaced well apart.
using a damp finger or a damp pastry brush, push any raised edges in to smooth them off.
keeping a close eye on them bake 20-25 mins for profiteroles. 30-35 mins for éclairs. until a good golden brown. remove and quickly poke a hole in the bases and cool upside down on a wire rack. to poke the holes use a sharp knife to poke in a 1/4 inch then twist. must do the holes fast or they will lose their shape.
Make sure they are fully cooled before piping with cream. I beat 400ml double cream with half a vanilla pod seeds (or half a teaspoon of vanilla extract) and piped into the holes then put into the fridge to keep the cream fresh while making toffee sauce.
I made 14 profiteroles and 4 éclairs out of my mix.
Also very moreish topped with melted chocolate.

Chocolate profiteroles (or cream puffs) were a BIG part of my childhood, even. To turn the choux pastry into profiteroles, simply place the choux pastry mixture into a piping bag fitted with a plain nozzle. How far in advance can profiteroles be filled? Profiteroles should be filled at the last-minute just before serving so that the choux buns remain crisp for as long as possible. Choux pastry is a very light pastry made with egg, typically used for eclairs and profiteroles.