Choux Pastry/Profiteroles
Choux Pastry/Profiteroles
Ingredients:
- Water 1 cup
- Unsalted butter 1/2 cup or 4 oz
- Salt a pinch
- Sugar 1 tsp
- Cup flour (sifted) 1 tsp
- Eggs 4
- Whipping cream 2 cups
- Icing sugar 1/2 cup
- Vanilla essence a few drops
- Preheat oven to 200C. Grease a baking sheet. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil. As soon as the mixture comes to a boil, remove from heat and add in sifted flour all at once, stirring vigorously with a wooden spoon. Put back on heat, cook, and stir until mixture forms a ball. Transfer it in a bowl and cool for 10 minutes. Add eggs one at a time beating well with a wooden spoon after each addition to form a shiny and smooth dough. Pipe small rounds for profiteroles and long strips for éclairs. Brush them with some egg. Bake for 30 minutes. Turn the oven off and leave them in for 5 more minutes. (total 35 minutes) The profiteroles should be golden brown and firm to touch. Cool.
- For filling, whip the cream with the icing sugar and vanilla till firm. Slit the profiteroles from the sides and pipe in the cream.
- For chocolate glaze, melt chocolate over hot water. Add oil and mix. Drizzle the glaze over the profiteroles and chill them before serving.
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