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Choux Pastry- for Profiteroles, Cream Puffs or Eclairs

5.0(6)

An easy pastry to make. Can be used for profiteroles, cream puffs or eclairs. Pastry can be frozen after being cooled. When defrosted return to the oven to crisp if required. Unfilled pastries can be frozen for up to two months. For eclairs top with chocolate and fill with cream. For profiteroles top with chocolate and fill with custard or vanilla cream. For cream puffs sprinkle with icing sugar and fill with cream. A quick creamy filling is to blend a box of powdered dessert vanilla custard pudding mix with a carton of thickened cream (just use a balloon whisk). It's been a long time since I have used this recipe-so my servings is a guess

by Jubes·published 2008-01-16

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Dessert

Servings

6 serving(s)

Total time

prep 20 min

Calories / serving

179 kcal

Ingredients (4)

serves

1/4 cup butter (65g)butter
1 1/4 cups waterwater
1 cup flour, siftedflour
3 eggsegg

Instructions (9 steps)

01Place the butter and the water in a saucepan. Bring the water to the boil and stir until the butter has melted. Remove from the stove.
02Stir in the sifted flour. Add the flour all at once. Beat until smoth.
03Return to the heat, and stir vigourously until the mixture leaves the sides of the saucepan and forms a smooth ball.
04Allow the mixture to cool slightly.
05Whisk the eggs well and then add them to the choux ball. Beat the eggs into the mixture.
06Use a piping bag to pipe 7-10 cm lengths for eclairs, or place in spoonfuls onto greased cookie trays for cream puffs or profiteroles or pipe into dotted shapes for uniformly shaped profiteroles.
07

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Rich recipe — supports nutrition-aware planning.