Since watching éclair week on GBBO, I have been thinking about trying choux pastry. And so, for a Saturday treat, I decided to try baking profiteroles. Despite horror stories all over Google about the pastry not rising, I think my attempt was somewhat successful. My only tip would be to pipe the pastry, rather than spooning which I found led to quite uneven buns.
What you’ll need*
1. choux buns = 200ml water + 4tbsp caster sugar + 85g unsalted butter + 115g plain flour + pinch salt + 3 medium eggs
2. vanilla cream = 600ml double cream + vanilla paste
3. chocolate sauce = 100ml water + 80g caster sugar + 100g milk chocolate + 100g dark chocolate
(*see bbc food for full recipe)
How to make it
oven on: 200 fan | place small roasting tin inside to heat
1. Choux pastry (wet): water, butter & sugar into large saucepan. heat gently until butter is melted.
2. Flour: sift flour onto a piece of baking paper. add pinch salt.
3. Choux pastry (dry): turn up saucepan heat. pour in flour & salt in one go. remove from heat. beat vigorously until smooth. transfer into large bowl to cool for 10 mins.
4. Choux pastry (eggs): beat eggs together. beat eggs (a bit at a time) into cooled choux pastry. mixture should be soft dropping consistency. there may be some egg leftover.
5. Choux buns (prepare & bake): spoon dollops of pastry mix onto greased baking tray. (note: I would instead pipe them in future. they expand a lot in the oven so start small!). rub top of each with wet finger. place baking tray into oven. pour 1/2 cup water into preheated roasting tin. quickly close oven door. bake for 25-30 mins until golden brown.
6. Choux buns (dry & cool): turn off oven and remove baking tray. skewer hole in bottom of each bun and place back on tray with bottoms up. put back in warm oven for 5 mins. take out and cool on wire racks.
7. Vanilla cream: whisk cream to soft peaks. add small amount of vanilla paste to taste. pipe into cold choux buns (note: I recommend using baking parchment for your piping bag as greaseproof paper had a tendency to split).
(*CHECK OUT THE BBC’S GUIDE TO MAKING A PIPING BAG)
8. Chocolate Sauce: heat sugar & water in small saucepan. heat gently to dissolve sugar & make a syrup. place bowl over simmering syrup. break chocolate into bowl to melt. take melted chocolate off the heat. pour syrup into melted chocolate. stir until smooth.
9. Serve: place profiteroles onto serving plate. pour over chocolate sauce.
We found these were even better the next day! Store in a sealed container in the fridge.