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Choux Pastry For Profiteroles or Eclairs
Choux Pastry For Profiteroles or Eclairs

Before you jump to Choux Pastry For Profiteroles or Eclairs recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

The benefits of healthy eating are today being given more attention than ever before and there are a number of reasons why this is so. Poor diet is one factor in diseases such as heart disease and hypertension which can place a drain on the economy. Although we’re constantly being advised to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. It is likely that lots of people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, individuals can modify their eating habits for the better by making several simple changes.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery since you most probably pick out many food items out of habit. For example, most probably you have never checked the box of your favorite cereal to see how much sugar it contains. One wholesome substitute that can give you a healthy start to your day is oatmeal. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a healthy change to your diet.

Thus, it should be fairly obvious that it’s not at all hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to choux pastry for profiteroles or eclairs recipe. To make choux pastry for profiteroles or eclairs you only need 6 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Choux Pastry For Profiteroles or Eclairs:
  1. Prepare 4 oz butter cut into small pieces
  2. Take 240 ml water
  3. Use 2 tsp castor sugar
  4. You need 1/4 tsp salt
  5. Provide 5 oz plain flour
  6. Provide 4 medium eggs beaten well
Steps to make Choux Pastry For Profiteroles or Eclairs:
  1. combine butter, water, sugar and salt in a large pan. bring to the boil occasionally
  2. As soon as boiling, remove the pan from the heat. add the flour all at once and beat vigorously with a wooden spoon
  3. return the pan to a medium heat. stir continuously until the mixture comes away from the pan and forms a doughy ball. remove from the heat and leave to cool
  4. add a dribble of the egg and beat well with a wooden spoon or electric mixer. fully combine until adding another dribble. continue until the mixture becomes a smooth and shiny paste that holds its shape. do not add too much egg at a time. mix very well all the time. If the mixture is smooth and shiny before using all the egg then stop. don't make it too runny
  5. put baking paper on about two trays and preheat the oven to 220°c/425°f
  6. profiteroles: using two teaspoons or a piping bag, shape 1 inch blobs spaced well apart
  7. éclairs: use a piping bag with a wide nozzle and pipe onto the trays about 3-4 inches long but spaced well apart
  8. using a damp finger or a damp pastry brush, push any raised edges in to smooth them off
  9. keeping a close eye on them bake 20-25 mins for profiteroles. 30-35 mins for éclairs. until a good golden brown. remove and quickly poke a hole in the bases and cool upside down on a wire rack. to poke the holes use a sharp knife to poke in a 1/4 inch then twist. must do the holes fast or they will lose their shape
  10. Make sure they are fully cooled before piping with cream. I beat 400ml double cream with half a vanilla pod seeds (or half a teaspoon of vanilla extract) and piped into the holes then put into the fridge to keep the cream fresh while making toffee sauce
  11. I made 14 profiteroles and 4 éclairs out of my mix
  12. Also very moreish topped with melted chocolate

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