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31 Days of MOO 2017 No. 11 Cream Puffs
Tom's favourite treat is a profiterole. He loves the custard filling and the chocolate icing. But have you seen the price of them lately? Even in the supermarket bakery they are expensive - a container of eight is around $5!
Profiteroles and cream puffs are made from a choux pastry base. And it is one of the simplest pastries to make. Really.
Here is the recipe, try it. It really is easy. And frugal, $1.50 for 10 large pastries!
Profiteroles
Ingredients:
1 cup water
125g butter
1 cup plain flour
4 eggs
Method:
Preheat oven to 220 degrees Celsius. Line a large baking sheet with baking paper. In a medium saucepan combine the water and butter.
Bring to a boil and add the flour all at once, stirring vigorously with a wooden spoon. Cook, stirring constantly, until the mixture forms a ball of dough that pulls away from the sides of the saucepan and doesn’t fall apart. Cool 10 minutes. Add eggs one at a time. beating well after each addition. Using a tablespoon, drop pastry onto prepared baking sheet. Bake for 20 to 25 minutes until they are firm and golden brown. Remove from the oven and cut small slit in side to let steam out. Let cool.
When the puffs are cool, fill with cold custard by putting custard into a piping bag and gently forcing into the top of the puff. Drizzle with melted chocolate.
Profiteroles and cream puffs are made from a choux pastry base. And it is one of the simplest pastries to make. Really.
Here is the recipe, try it. It really is easy. And frugal, $1.50 for 10 large pastries!
Profiteroles
Ingredients:
1 cup water
125g butter
1 cup plain flour
4 eggs
Method:
Preheat oven to 220 degrees Celsius. Line a large baking sheet with baking paper. In a medium saucepan combine the water and butter.
Bring to a boil and add the flour all at once, stirring vigorously with a wooden spoon. Cook, stirring constantly, until the mixture forms a ball of dough that pulls away from the sides of the saucepan and doesn’t fall apart. Cool 10 minutes. Add eggs one at a time. beating well after each addition. Using a tablespoon, drop pastry onto prepared baking sheet. Bake for 20 to 25 minutes until they are firm and golden brown. Remove from the oven and cut small slit in side to let steam out. Let cool.
When the puffs are cool, fill with cold custard by putting custard into a piping bag and gently forcing into the top of the puff. Drizzle with melted chocolate.
