Today I am going to make profiteroles. It’s a popular restaurant dessert. First, I will make pate a choux, choux pastry, which is crispy, airy shell, which is cooked twice. It’s unlike any other pasty. And I will fill in creme chantilly and I will pour melted chocolate over the top. It’s beautiful anytime. And it’s perfect for Christmas.
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Profiteroles – Cream Puffs
For 15 mini choux buns
- 1/2 cup unsalted butter (1/2 stick; 57g)
- 1/2 cup water (120ml)
- 1/2 teaspoon salt (2.5g)
- 1/2 cup + 2 tablespoons cake flour (75g) *
- 1 teaspoon caster sugar (5g)
- 2 eggs, medium-size
Crème Chantilly (Whipped Cream):
- 1/2 cup whipping cream (120 ml)
- 4 tablespoons confectioners’ sugar (30 g)
- 1/4 teaspoon pure vanilla extract
- 3.2 oz semi-sweet chocolate (100 g)
- 1/4 cup double cream (60ml)
* If you don’t have cake flour, use all-purpose flour.
** For sweetened sauce, add 1 tablespoon of granulated sugar in chocolate sauce.
Pate a choux (Choux pastry)
In a mixing bowl, sift flour and set aside.
In a pan, add in butter, sugar, salt, and water. Over medium heat, melt the butter completely and bring to a boil. As soon as it starts to a boil, get the pan out of heat. Add flour all at once and with a wooden spoon, stir until combined.
Back to the heat, cook until it starts to form a ball. By now there should a thin layer on the bottom. So I use regular pans like these, not a non-stick pan. Out of heat, let cool for 5 minutes.
Beat the eggs for one minute and add eggs little by little, blending well after each addition. Never pour in egg mixture immediately out of heat. It will be cooked when it touches the bottom of the pan, which is the least wanted here. Keep beating until thick and shiny. The batter should drop off the spoon when shaken.
Pipe the choux dough on a parchment paper lined baking pan. Of course, you can use a spoon, too. Dip your finger in the water and slightly push down little pointy parts.
Bake in the oven preheated to 400 degrees F. (200 C.) for about 20 minutes, or until it’s well swollen and golden brown. Cooking time varies depending on the size of choux you piped. Never open the oven door during baking. If you open, the choux will collapse.
Let cool on a wire rack.
Crème Chantilly (Whipped cream)
For crème Chantilly I am using Kitchen aid today. Pour the whipping cream in the mixing bowl. At medium high speed, whip until thickened. Add in confectioners’ sugar, and vanilla extract. Then whip until stiff peaks form.
For chocolate sauce, chop the bittersweet chocolate. Add in the double boiler. Pour in the double cream. Melt it. If you want sweetened sauce, add in 1 tablespoon of granulated sugar.
With a serrated knife, slice the choux. The choux should have a big hole inside. Pipe in the crème Chantilly. Dust with confectioners’ sugar. Then pour the chocolate sauce over the top.
I like choux with sliced strawberries inside, too.