Whether you’re looking for the perfect choux pastry recipe or how to make profiteroles from scratch, this recipe has you well and truly covered.
To make these profiteroles isn’t too hard, with a little time and effort you’ll have yourself a batch whipped up in no time. People can be put off making these when they realise they have to make the pastry from scratch, well not any more. The recipe I’m about to share with you will change your mind about making choux pastry forever.
If you’re not sure what a profiterole is, well… It’s a choux pastry bun (depending on where in the world you are depends on what you know this pastry as. The most common names are choux and pate a choux, it’s basically the same thing), which is filled with anything from a whipped cream through to a custard or ice cream and is finished with a chocolate topping. What’s not to love about these?
• 300ml Water.
• 125g Butter.
• 150g Plain flour.
• 4 Eggs.
• Pinch of salt.
300ml Double cream.
30g Icing sugar.
1 tsp Vanilla (bean paste or extract will work well).
65g Golden syrup.
125g Dark Chocolate
Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all your ingredients, preheat your oven to 200˚c/390˚f,
To make the pastry, you’ll want to start by placing the water, salt and butter over a medium heat until it’s melted.
You can then take it off the heat and add in the flour, stir until its combined then return it to the heat, constantly stirring until the bottom of your saucepan has a coating of flour.
Now transfer the pastry to a stand mixer or mixing bowl of choice and stir that until its cool enough for your to add your eggs, you will know when you’ve achieved this stage as you will be able to touch the bottom of your bowl without it being too hot. You can then gradually add your eggs, a bit at a time as you may not require all of the egg (or you may require more, it all really depends).
The best way to tell if your pastry is done is to get a good amount on the beater and see how long it takes it to fall from the beater back into the pastry, if its between 3 and 5 seconds, you’re good to go.
Place the choux pastry into a piping bag with a plain piping tip which is about 1cm in diameter, then start piping small amounts onto your lined baking tray (I was able to pipe around 14 on a standard sized baking tray, so I’d recommend lining at least another 2 so 3 in total), if you want to make less then then the amount I ended up with, feel free to half the recipe or double if you need more.
Once you’ve got them piped onto your lined trays, don’t forget to get rid of any peaks on top of them by dabbing them down with a damp finger, then you can give them the egg wash which will help them colour.
Bake them off in a preheated oven for 20 minutes, before you open the door and release any steam that was built up in the oven. Close the door and bake for a further 10 minutes, this will ensure that they are hollow inside and well coloured and crisp on the outside.
Now they have been removed from the oven, allow to cool briefly on the baking tray before transferring them to a cool rack to cool fully.
To make the whipped cream filling, place the double cream, icing sugar and vanilla into a mixing bowl and whisk together over a medium-high speed. It should start to thicken, once it does, ensure you keep your eye on it – otherwise the cream may become over whisked and have an unpleasant granular mouth feel.
Transfer the whipped cream into a piping bag with a plain tip nozzle and place in the fridge if you don’t intend on using it straight away.
Make sure you fill as many profiteroles as possible, I like to fill them fully (not like the ones you buy in the supermarkets).
Then make a batch of the chocolate topping, which is really easy. Simply place all of the ingredients into a small saucepan over a medium heat and allow them to melt, keep stirring them together until it becomes smooth and glossy. Set aside and allow to cool for about 5 minutes.
Dip each of the tops of the choux buns into the chocolate glaze and place back onto a baking tray. Now you can place them onto a plate, cooling rack or lined baking tray and place into the fridge until you intend to eat them (make sure you consume within 24 hours.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.