Profiteroles
Choux pastry puffs made with flour, butter, and eggs
Equipment
- Oven
Ingredients
- 2½ ounce all-purpose flour
- 1½ ounce unsalted butter
- 3 eggs
- ⅕ tsp salt
- 1/2 cup water
Instructions
How to make choux pastry:
- Dehydrate the flour using a skillet on low heat for 3 minutes or an oven for 3 minutes on low setting. Sieve the flour with the salt.
- In a heavy bottom saucepan or pot, melt the butter with the water. Remove from heat when it reaches boiling point, or when you see the bubbles.
- Quickly, add all the flour and whisk them together until smooth. The mixture will begin to leave the sides of the pan and form a ball.
- Cool this paste a little (blood heat) and then add the beaten eggs a little at a time. Beat well until glossy and smooth textured.
- Spoon or put in a piping bag and pipe out on a damp tray. Space out the profiteroles on the tray as they will get big and fluffy.
- Bake at 4000F until slightly crisp and golden brown for 25- 30 minutes.
Notes
- You could use melted chocolate or chocolate sauce on top of the profiteroles instead of the glace icing that I have used.
- When the flour, water, and butter mixture leave the sides of the pan, press to ensure that it does not stick to your fingers.
- Take care to not overcook or overbeat at step 3, else the butter will separate and you will not get a light, airy pastry.
- Why is it called choux pastry? Choux in French means cabbage, the profiteroles resemble small balls of cabbage.
- Are profiteroles different from eclairs? Eclairs, cream puffs, and profiteroles are made out of choux pastry. Profiteroles are usually frozen. All three desserts can be topped with chocolate, filled with custard or cream.
- What does profiterole mean? Profiterole is a miniature cream puff with a sweet or savory filling.
Nutrition
Calories: 125kcalCarbohydrates: 9gProtein: 4gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 97mgSodium: 110mgPotassium: 45mgFiber: 1gSugar: 1gVitamin A: 296IUCalcium: 16mgIron: 1mg
