Choux Pastry – Profiterole

petit choux cream puffs profiteroles delliedelicious

petit choux cream puffs profiteroles delliedelicious

My guilty pleasure of all time is a cream filled choux. Is there something better? I don’t think so! (If there is, please let me know 😉 ) This is my first time making choux pastry and I must say, it turned out amazing. So this recipe is perfect for beginners! They puffed up really good and dried out even better. I filled my choux buns with chantilly cream flavored with maple syrup. It was a perfect combination. I had some of them straight away but I also made a chocolate syrup sauce so that I could create my favorite choux dish – Profiterole. When I was younger my mom lived in Paris for a few years. Every time I went to visit her she had bought these little store bought desserts that we had after dinner. And that was 3 small choux buns filled with cream and covered in chocolate sauce. I loved it! Therefore I had to make this today. It was yum and it really gave me a flash back to France and Paris. So here you go, an easy recipe for choux buns:

Choux pastry
1 tbsp sugar + 1 tsp
200 ml water
85 g butter
115 g flour
3 eggs

Cream filling
200 ml cream
3 tbsp maple syrup (or to taste)
1 tbsp confectioners sugar
1 tsp vanilla sugar

chocolate sauce to serve
petit choux cream puffs profiteroles delliedelicious

In a small saucepan place sugar, water and butter. Heat on medium low until the butter has melted. Turn up the heat to high and after 30 seconds add the flour, all at once. Remove the saucepan from heat and beat the mixture vigorously until the mixture comes away from the edges of the saucepan and has a smooth texture. Transfer the mixture to a mixing bowl and let it cool for 15 minutes.

Place a small roasting tin in the bottom of the oven and preheat oven to 400F/200c.

It is now time to beat in the eggs in the batter. Use an electric hand- or regular mixer and add one egg at a time. You might not need all of the eggs. You might just go with 2,5, it depends on your flour, kitchen temperature and so on. You just have to go by feel. The batter should be smooth and glossy. And when you let it drip from a spatula it should fall down in “lumps”.
Grease a baking sheet and use a piping bag to pipe out the batter onto the sheet. Use a 1/2″/1cm nozzle. Pipe small balls and gently rub the top with water to give the choux a crispier top.

Place the sheet into the oven and right before you close the oven door pour 150 ml of water into the roasting tin and close quickly. Bake for 25-30 minutes until risen and golden brown. Remove from oven, turn it off, and prick the base of each bun with a skewer to let the steam out. This prevents it from getting soggy. Place them back onto the baking sheet, pricked side up, and return to the oven for 5-7 minutes. Let them cool completely on a wire rack with a baking sheet.

While the buns are cooling you can prepare your filling. Add cream, maple syrup, confectioners sugar and vanilla sugar in a bowl and whip until soft peaks form.

Fill your choux with cream and dip them in chocolate sauce for profiterole or cut them in half and fill them for a choux bun. It’s up to you, but I bet they will taste delicious!

petit choux cream puffs profiteroles delliedelicious

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