• Apr
  • 15
  • 2017

Profiteroles cream puff (choux)

 

CREAM PUFF – PROFITEROLES
Adapted from Donna Hay with slight modifications

Ingredients for choux
½ cup (125ml) water
¼ cup (60ml) milk
¼ teaspoon salt
¼ teaspoon caster sugar
80g unsalted butter, chopped
¾ cup (110g) plain flour, sifted
3 eggs, lightly beaten
1 teaspoon vanilla essence

Whipped cream
¾ cup (185ml) thickened cream
2 tablespoons icing sugar, sifted
1 teaspoon vanilla essence

 Method

  1. Preheat oven to 180°C. Place the water,  milk, vanilla, salt, sugar and butter in a medium saucepan over medium heat and cook, stirring, until the butter is melted and  the mixture is boiling. Turn off the stove, add the flour and beat with a wooden spoon until the mixture is all mixed through and smooth; and comes away from the sides of the pan. Let it cool for 5 minutes.

  2. Transfer  to the bowl of an electric mixer and beat on medium speed for 1 minute or until cooled slightly. Add half the egg and beat until combined. Gradually add the remaining  egg and beat for 1–2 minutes or until the mixture is smooth and well combined.

  3. Spoon the mixture into a piping bag fitted with a 1cm star nozzle. Pipe into a rose onto a lightly greased baking tray lined with non-stick baking paper. Bake for 20–25 minutes or until puffed and golden. Allow to cool completely on the trays.

  4. Place the cream, icing sugar and vanilla  in a bowl and whisk until soft peaks form. To assemble the puffs, use a bamboo stick to wiggle around the bottom of the pastries and then pipe the cream into the centre. Sift the top with icing sugar

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