Choux Pastry: Sorted - Chocolate Profiteroles

Thursday, 9 May 2013

Choux Pastry: Sorted - Chocolate Profiteroles

Profiteroles? Sorted.

Have you ever visited SortedFood.com? I am a complete addict and as I work my way though their recipes [and videos], they have never failed me - today, I have the results of using their choux pastry recipe to make a few profiteroles and eclairs [which you'll see the results of soon]. Like the cooking and baking I like, it's simple, much easier that you may think and delicious!

You start with unsalted butter, added to water, bringing to a simmer and then add

plain flour - beat to death and until you feel your arm will fall off to combine all and

until the pastry forms together and doesn't stick to the pan:

Transfer in to a cool bowl and continue to beat with your whisk to cool the pastry down a little.
Next, 4 eggs need to be added - one at a time, with the next only being added once the previous is fully combined. I cannot tell you how much my arm ached after - but just imagine the lack of bingo wings, put on a fast song and imagine the reward once this is all over:

Transfer your pastry mix into a piping bag and on to a parchment lined tray, pipe rounds [trying to keep them as much of a similar size as possible]:

...flatten your rounds with a little water on your finger to press any 'peaks' down
[and help keep the profiteroles in a round]:

This mixture makes around 80 small profiteroles. Yes, 80. If this is too much [I made servings for 6 people, so this was perfect - I needed the extra 2 for quality control], adjust your ingredient measurements accordingly, or you can save and freeze the pastry [but use within a week or so for the best taste]. Pop in a pre-heated oven at 210 degrees C for 15 minutes....

...and voila. Magic.
Allow to cool [this takes only around 10 minutes] and in the meantime, whip up some whipping cream. Transfer into a piping bag and make a small hole [use the end of a spoon] to then fill each profiterole: