I was inspired to try Choux Pastry by a chef called Vivan in Italy, I was on a training course with Kitchen Aid and he demonstrated Choux Pastry in one of their ovens which was amazing. My boyfriend loves Profiteroles so I thought I’d spend an afternoon in the kitchen today as it was rainy outside. My results were pretty good, considering it was my first time but definitely room for improvement.!
FOR THE CHOUX PASTRY
200ml cold water
130g Plain Flour
1 tsp Sugar
FOR THE CREAM FILLING
100ml double cream
1 tsp vanilla essence
20 g icing sugar
FOR THE TOPPING
100g Milk or Dark Chocolate
- Bring to the boil water and butter together. Remove from heat.
- Add in the sugar and flour and beat until mixture comes away from the sides of the pot.
- Once cool, slowly add in beaten eggs, little at a time. It may seem the egg isn’t going to combine with dough but it will. Keep beating in until all egg mixture has been integrated.
- Put mixture into a piping bag. I found it difficult to add and hold at the same time, so I used a measure jug to hold the bag while I put mixture in. (remember to fold bottom up or it might come out end).
- Slowly pipe onto a baking sheet on a baking tray.
- Put into a preheat oven at 220 deg and bake for about 15 mins or until golden brown.
- Remove from oven and pierce a tiny hole underside to let steam out and prevent them from sinking, let cool on a wire rack or in fridge.
- Meanwhile to make the cream. Empty 100ml cream, 20g icing sugar and 1 tsp vanilla essence into a bowl and whisk until thick and stiff.
- Once pastry is cooled, make a small hole on underside and pipe in the cream.
- Melt some chocolate and then spread on top of profiteroles, refrigerate to harden.
- Serve with some yummy warm melted chocolate.