Choux pastry may sound daunting, but follow our steps and you’ll certainly impress at your next party! This recipe is an absolute showstopper!
Our Cert Students learn how to make Choux Pastry and Eclairs while attending our 4 and 8 Week Certificate Course. It’s such a rewarding challenge!
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For the choux pastry:
200ml/7fl oz cold water
½ tsp caster sugar
85g/3oz unsalted butter
115g/4oz strong flour
3 medium eggs, beaten
For the cream filling:
450ml / 1 pint cream 1 tbsp/15g icing sugar
For the chocolate topping:
100ml cream 175g/6oz good quality plain chocolate, broken into pieces
Preheat the oven to 200°C/400°F/Gas 6. Method 1.
To make the choux pastry, place the butter, water and sugar into a large saucepan. Place over a low heat until the butter is melted.
2.Increase the heat and allow the mixture to come to the boil. Just as it starts to boil take it off the heat and add in flour and salt, mix well.
3. Return to the heat, and quickly beat the mixture vigorously until a smooth paste is formed, 2 – 3 mins (do not overbeat or paste will crack in oven).
4. Once the paste curls away from the side of the pan,take off the heat and spread the mixture out on parchment paper to allow to cool for 5 mins, then return to pot (not the heat) and beat in the eggs, a little at a time, stirring vigorously until the paste is smooth and glossy.
5. It will fall reluctantly from a spoon if it is given a sharp jerk.
6. Dip a tablespoon into some warm water and spoon out a tablespoon of the profiterole mixture (for éclairs make a longer sausage shape). Rub the top of the mixture with a wet finger and spoon on to the baking tray. This ensures a crisper topping. 7. Bake for 20-25 minutes (15 mins for small balls) **DO NOT OPEN THE OVEN**, until golden brown. If too pale they’ll become soggy when cool.
8. Remove from the oven and prick the base of each profiterole. Place onto the baking tray with the hole facing upwards and return to the oven for 2-5 minutes. The warm air from the oven helps to dry the middle of the profiteroles.
9. Prepare the filling: lightly whip the cream and icing sugar until soft peaks form. Do not overwhip. When the profiteroles are cold, using a piping bag with a plain nozzle, pipe the cream into the holes of the profiteroles. If a piping bag is not available cut the profiteroles in half and spoon in the cream with a teaspoon.
10. Prepare the chocolate topping: Chop up the chocolate into small pieces (in a blender or on a chopping board). Carefully heat the cream in a saucepan until just boiled. Pour the cream over the chocolate and allow to settle for about 1 minute, then stir gently until glossy. Allow to cool a little.
11.For profiteroles, pour the hot sauce over the choux puffs. For Eclairs, dip the filled éclairs in the chocolate topping. Serve cold.
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