Monday, October 28, 2013

Choux Pastry - Profiteroles (Puffs)

Profiteroles - The Pseudo Chef 2013
Wow I was browsing the blog on the weekend and noticed that I had not posted for quite some time. As a matter of fact its been more than a year since my previous post which was just a couple pics; and preceding post was from the previous year. So that is equivalent to one post per year which is absolutely unacceptable - you would agree.

Well the first step to recovery is in admitting that a problem exists and that I have conceded. I will endeavor over the next few weeks to post some of the recipes that I have attempted during my long hiatus from this blog.

Profiteroles - The Pseudo Chef 2013
 I restart my posting with one of the more common types of pastry that is extremely versatile as it can be used in both savory and sweet applications. Choux Pastry and particular the savory 'Puff' as it is usually referred to has been an absolute favorite for many years. I attempted this pastry more than 20 years ago as a teenager and the results were far less than impressive, But that was in the day of cookbooks with little or no illustrations far less step by step picture recipes. Today's pseudo can benefit from Google searches and Youtube videos that can provide all the techniques required.

Profiteroles - The Pseudo Chef 2013

This French is super easy to reproduce once you follow a few keys steps which I have outlined in the recipe below.

Profiteroles - Yield 14-18 Puffs

  • 1 cup flour
  • 1 cup water
  • 4 oz butter or margarine 
  • 4 eggs
  • pinch of salt 

  1. Preheat oven to 230 C
  2. Slightly grease a cooking tray with butter
  3. In heavy bottom sauce pan over medium, heat put water,butter and salt to melt.
  4. Once butter has melted and there is a rapid boil, add all flour at once. 
  5. With a wooden spoon stir mixture vigorously until smooth cooking for about 5-7 minutes.
  6. The mixture should come together in the pan forming a soft smooth dough.
  7. Continue cooking until the mixture leaves a white film of flour on the base of the saucepan. 
  8. Remove from heat into the bowl of a stand mixer and allow to cool for 10-15 minutes.
  9. Once cooled add the eggs one at a time beating completely 
  10. Scrape mixture into a piping bag and pipe into mounds on baking tray  
  11. Bake for 10-12 minutes at 230 C then at 180 C for 20 minutes.
  12. Remove from sheet to cooling rack and cool completely before adding filling.  

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