Choux à la crème (profiteroles)

2015-04-25 17.25.07

This is my entry into The Pastry Challenge for April. The theme is chocolate so please join in if you would like to share a bake involving pastry and chocolate!

This is an extremely easy recipe, beginners, give it a go! The easiest mistake to make is to not pre-heat the oven and to open the oven too early. So, watch out for those!

Choux pastry (about 20 choux buns)

  • 200ml cold water
  • 85g unsalted butter
  • 20g caster sugar
  • 115g plain flour
  • 3 eggs
  • pinch of salt
  1. Put the water, butter, salt and caster sugar into a saucepan
  2. Put the ingredients over medium heat and stir
  3. Heat until it boils (and it must be boiling)
  4. Sift the flour and add it to the wet ingredients
  5. Lower the heat
  6. Stir the flour into the wet ingredients until it forms a ball and comes off the saucepan
  7. Take the pastry off the heat and let it cool down to room temperature
  8. Pre-heat the oven to 200°C (392°F) or 180°C (356°F) in a fan assisted oven (N.B. wait patiently until it reaches that temperature)
  9. Whisk the eggs
  10. Add 1/3 of beaten eggs to the pastry and mix it in vigorously
  11. Repeat step 10 again and again until the dough is glossy and shiny
  12. Bake in the pre-heated oven for 30-35 minutes (or until golden brown, otherwise it is likely to collapse when taken out of oven)
  13. Take the choux buns out of the oven and use a skewer to prick a hole at the base
  14. Turn the buns upside down (hole facing up) and return to the tray to the oven
  15. Switch the oven off
  16. Let the choux buns dry in the oven for at least 30 minutes
  17. Take it out of the oven and let it cool completely

Strawberry cream

  • 200g strawberries (washed, stalk removed and halved)
  • 20-30g caster sugar
  • 2 leaves gelatine
  • 300ml double cream
  1. Soak the gelatine leaves in cold water for about 10 minutes to soften
  2. In a saucepan, heat the sugar and the strawberries together
  3. Blend and purée the strawberries with sugar
  4. Rip and add the gelatine leaves to the strawberry purée
  5. Turn the heat down and stir the gelatine into the purée
  6. Take the strawberry jam off the heat and let it cool completely before transferring into the fridge
  7. Let the strawberry jam to set in the fridge
  8. When the strawberry jam is a gooey consistency, whisk the double cream until it forms stiff peaks

Chocolate ganache

  • 100g dark chocolate (70% coco)
  • 50g caster sugar
  • 150ml double cream
  1. Break the chocolate into small pieces
  2. Heat the cream and sugar together over medium heat
  3. Stir the cream with spoon until it simmers
  4. Take the cream off the heat and let if cool for about a minute
  5. Add the hot cream to the chocolate and stir until chocolate has melted
  6. Let the chocolate ganache to cool down to room temperature

Assembly

  1. Slice the choux buns in half horizontally
  2. Put the double cream into one side of the piping bag and strawberry into the other side
  3. Pipe the strawberry cream into the middle of the choux bun
  4. Use a spoon to cover the top of the choux bun with the dark chocolate ganache
  5. Melt the white chocolate in the microwave (medium power, it will burn at full power)
  6. Allow the white chocolate to cool down for about 5 minutes
  7. Use a piping bag and drizzle the white chocolate over the white chocolate ganache
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2 thoughts on “Choux à la crème (profiteroles)

  1. These look amazing! When given a choice I would choose dark chocolate over milk! I still haven’t tried choux pastry yet…. maybe I should try it out for next month! Thank you so much for entering and I hope you join in in May (check Jen’s website she’s hosting)!!

    Like

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