11 March 2014

31 Days of MOO No. 11 - Profiteroles and 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 or Cream Puffs

1 cup water
125g butter
1 cup plain flour
4 eggs

Step 1.  Preheat oven to 220 degrees Celsius. Line a large baking sheet with baking paper.

Step 2. In a medium saucepan combine the water and butter.  Bring to a boil.

Step 3. 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.

Step 4.  Cool 10 minutes. Add eggs one at a time. beating well after each addition.

Step 5.  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.

Or fill them with whipped cream and dust with icing sugar.

Lemon butter makes a nice, tangy filling too.  Or chocolate custard. Or whatever takes your fancy, even savoury fillings like salmon mornay or chicken casserole are good.

Whatever you fill them with, these puffs are easy to make and good to eat, especially as profiteroles.

1 comment:

  1. coffee icing and fill with coffee custard cream is so delicious...
    and as you said Cath so cheap and easy to make..
    Sherrie :)


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