Perfect Choux Pastry for Fluffy Profiteroles

Just for tea or for a holiday table, dessert or snack! This recipe always makes choux pastry for profiteroles! When baking, they rise well and do not fall. Filled with a delicate sweet cream or savory cheese filling, the treat is guaranteed to be a hit with your family and guests!
cook time: 1h
Ivy Ramsay
Perfect Choux Pastry for Fluffy Profiteroles

Nutrition Facts (per serving)

243
Calories
16g
Fat
16g
Carbs
7g
Protein

Ingredients (15 portions)

Basic:

Salt (pinch) 1 g
Sugar 0.5 tsp
Wheat flour 150 g
Butter 100 g
Water 125 ml
Milk 125 ml
Chicken eggs 4 pc

Recipe instructions

Step 1

Step 1
How to make choux pastry for profiteroles? Prepare the necessary ingredients. Take high-quality, premium grade wheat flour. Be sure to sift it to saturate it with oxygen, then the baked goods will turn out airy. Remove the eggs from the refrigerator in advance so that they have time to warm up to room temperature.

Step 2

Step 2
Pour milk and water into a saucepan. Take high-quality, filtered water, not from the tap. Add butter. Place the saucepan on the stove and cook over low heat, stirring constantly so that the mixture does not burn.

Step 3

Step 3
As soon as the butter melts and steam appears, add a pinch of salt and sugar. Stir well and continue cooking, stirring. If you are preparing profiteroles exclusively with a sweet filling, you can add more sugar, about 1 tablespoon. If you are thinking of filling with unsweetened filling, 0.5 teaspoon of sugar is enough.

Step 4

Step 4
The mixture should not boil; as soon as you see the first bubbles, turn off the heat. Add the entire amount of flour and stir quickly with a wooden or silicone spatula. The dough should come together in a lump and easily come away from the sides of the dish.

Step 5

Step 5
When the dough has cooled, transfer it to the blender bowl. Add one egg and beat the mixture at medium speed. Add the second egg, mix again, then the third and fourth eggs in turn.

Step 6

Step 6
The dough should turn out like this, smooth, homogeneous, a little fluid.

Step 7

Step 7
Place it in a pastry bag. Line a baking sheet with parchment or a baking mat. Squeeze out circles through the opening of the bag at a distance of about 4 cm from each other. You can use the closed star attachment and squeeze out the stars or simply lay out the pieces with a teaspoon. Bake in an oven preheated to 200 degrees for 10 minutes, then at 180 degrees for about 20-25 minutes.

Step 8

Step 8
Keep in mind that everyoneʼs oven bakes differently, so baking times may vary. The main thing here is to finish baking the profiteroles. The tops should be nicely browned, and if you tap them on top and hear a hollow sound, then turn off the oven. Open the door a little and leave the profiteroles to cool for 10-15 minutes, then remove. Fill completely cooled profiteroles with sweet or savory filling. Serve as an appetizer or dessert.

Additional rubrics

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