: : Profiteroles : :
Primary Basic has put up a recipe for choux buns which I know as Profiteroles or Cream Puffs. Brings back memories of a summer’s day back in UK during my last year of study. Oliver showed a group of us how to make it.
Anyway, it motivated me to dig around for the recipe that I knew I still had, somewhere. So, here it is. It is a variation of Primary Basic’s version but works just as well. It makes about 18-20 small pieces
Ingredients
150ml of water
50 g butter (think it was unsalted butter)
60 g plain flour (shifted)
2 eggs (beaten)
Pinch of Salt
Cold Whipped Cream
Step 1
Heat up oven on Gas Mark 6/200C/400F.
Step 2
Heat butter in water until it has melted. Make sure that you are continously stirring the mixture until it comes to a boil.
Step 3
Remove the pot from the stove and add in the flour and salt. Stir vigorously and fast untill the entire mixture is smooth. Let the pastry cool slightly.
Step 4
Add the egg in slowly, beating in each addition until the mixture is smooth and glowing.
Step 5
Grease the baking tray. Spinkle a bit of water on it. Tap the tray to shake off excess water.
Step 6
With a teaspoon, start dropping a teaspoon of the mix onto the tray at evenly spaced intervals. Make sure it’s not too close as the puffs will start to expand.
Step 7
Bake for 10 min in the over. Then, turn the heat up to Gas Mark 7/220C/425F for a further 10-15 minutes.
Step 8
Remove from oven and pierce the buns with a small toothpick to allow the steam to come out. Let it cool completely.
Step 9
Using a knife, slice an opening by the site of the puffs and add in the whipped cream.
Now, I’m hungry.
Other versions of Profiteroles
With Passion Fruit Filling
With Ice-Cream Filling (Step-by-Step Instructions)