How to make choux pastry for profiteroles
In this video I show you how to make choux pastry for profiteroles. Profiteroles are made using choux pastry or pâte à choux. Choux pastry is a light, airy pastry which is made by cooking it on the stove to create the dough and then it is piped or spooned onto a baking tray before being baked, cooled and filled. This choux pastry is the same choux pastry you use to make eclairs.
A lot of profiteroles are filled with sweetened double cream. Whipped cream is often called Chantilly cream or crème Chantilly. In this profiteroles recipe I fill mine with some homemade custard filling which tastes amazing.
I made 21 profiteroles with this mixture but you could make more or less depending on how big or small you pipe or spoon the choux pastry.
Ingredients for the choux pastry
- 125 ml cold water
- 60 g butter
- 1/2 teaspoon caster sugar
- 75 g plain flour
- 2 large eggs
Ingredients for the vanilla custard filling
- 450 ml milk
- 35 g plain flour
- 60 g caster sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
For the chocolate sauce for profiteroles
- 100 g milk chocolate
- 100 ml double cream
You can watch a video on how to make the sauce by watching this video tutorial How to make dark chocolate ganache
- First start by making the custard
- Put all your custard ingredients in a pot and then put the pot on a stove at medium heat and whisk until thick.
- Pour the mixture into a bowl, add in your vanilla extract and mix and then cover it with cling film and let it touch the custard to stop skin from forming.
- Let the custard cool and then put it in the fridge while making the choux pastry for the profiteroles.
- Making the choux pastry
- Preheat oven to 200 Celsius
- Prepare a large baking tray or two with by putting greasing and flouring the trays or greasing and putting baking paper on it.
- Put butter and water and sugar in a pot, and heat it on the stove until butter has melted and let it come to the boil.
- As soon as it starts to boil add all your flour in one go and mix with a wooden spoon until the mixture is a dough and leaves the sides of the pot.
- Remove from the heat and add one egg and mix with the wooden spoon until all the egg is mixed in.
- Add in the second egg and mix again
- Spoon teaspoons of the mixture onto your prepared trays or put the mixture into a piping bag fitted with a large circle nozzle and pipe onto your prepared baking tray.
- Bake in the oven for 20-25 minutes until well risen and nice and golden brown
- Remove from the heat and pierce the bottom with a knife or skewer and put on cooling rack to cool completely
- Put the custard into a piping bag fitted with a medium sized round nozzle and then pipe the custard into the profiteroles.
- When you finish filling your profiteroles with the custard cut or grate your chocolate into a bowl and then heat the cream until it comes just to the boil. Pour the hot cream into the chocolate and leave it for a few minutes and then stir it.
- If you have a microwave, put your chocolate and double cream into a microwavable bowl and then heat the mixture in about 20 second burst and stir each time until the chocolate is melted.
- Dip the profiteroles, one at a time, in the chocolate mixture or stack the profiteroles and drizzle the chocolate over them.
Serve and enjoy.