Choux Pastry: Profiteroles
¾ cup Flour
3 Eggs
¾ cup Water
60g (1/4c) Butter
100g Dark Chocolate (to decorate)
1 quantity Custard Cream
Method:
1. Preheat oven to 220C.
2. Sift flour onto a sheet of paper.
3. Bring water and butter to boil in medium saucepan until butter melts, turn heat off as soon as the mixture reaches boiling and butter is completely melted
4. Add all flour at once and stir with a wooden spoon until the mixture forms a smooth dough ball.
5. Allow to cool for 2 minutes.
6. Add eggs one at a time beating mixture well back to a smooth paste between each.
7. Spoon all dough into a piping bag with a large plain nozzle fitted, pipe éclairs or profiteroles onto a baking tray, separating mixture with a wet butter knife.
8. Bake for 15 minutes, then reduce heat to 180, bake a further 5 minutes or until puffs are golden brown and have no beads of moisture visible.
9. Pierce each puff as they come out of the oven to allow steam to escape, allow to cool completely.
10. Fill each pastry with custard cream and drizzle with melted chocolate.
3 Eggs
¾ cup Water
60g (1/4c) Butter
100g Dark Chocolate (to decorate)
1 quantity Custard Cream
Method:
1. Preheat oven to 220C.
2. Sift flour onto a sheet of paper.
3. Bring water and butter to boil in medium saucepan until butter melts, turn heat off as soon as the mixture reaches boiling and butter is completely melted
4. Add all flour at once and stir with a wooden spoon until the mixture forms a smooth dough ball.
5. Allow to cool for 2 minutes.
6. Add eggs one at a time beating mixture well back to a smooth paste between each.
7. Spoon all dough into a piping bag with a large plain nozzle fitted, pipe éclairs or profiteroles onto a baking tray, separating mixture with a wet butter knife.
8. Bake for 15 minutes, then reduce heat to 180, bake a further 5 minutes or until puffs are golden brown and have no beads of moisture visible.
9. Pierce each puff as they come out of the oven to allow steam to escape, allow to cool completely.
10. Fill each pastry with custard cream and drizzle with melted chocolate.