Monday, September 6, 2010

Pate a Choux (Choux Pastry)

My daughter simply loves profiteroles and has been asking me to make her some.  A few days ago I made them using my old recipe from 35 years ago!  It was still great.  However, since my husband bought me a professional baking book (yes, the academic kind!) I decided to try the recipe in there today.  Choux pastry is used for cream puffs and eclairs. It is quite unique because it is cooked before baking.  Here's what I did:

First, I combined the butter, milk and water in a pot and heated it to a boil to melt the butter.

Then I added the flour to the butter, milk and water mixture and hand beat the dough until the mixture left the sides of the pot.

Next I transferred the hot dough to my mixer and added the eggs one at a time while beating the mixture till it was smooth and silky.

I then put the dough into a piping bag and piped the shapes I wanted.  Here's the regular cream puff shape.

Here's the eclair shape.  I popped these into the oven for about 25 minutes or till golden brown.

Here's my three shapes and sizes of puffs.  They were so delicious on their own I ate 3!  My son squeezed chocolate syrup in one and popped it into his mouth!!  Now I'm waiting for my daughter to come home from school and eat her cream puffs with vanilla ice-cream (profiteroles).


Shionge said...

Everything looks so simple in your hand Rebecca :D

Rebecca Yam said...

Thanks! It's not too difficult if you get a good recipe and have the right technique.

Anonymous said...

Ooh I really want to try this!! Can you send me the recipe? :b