Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for minutes. Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all. Lightly grease a large baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top. Place the baking sheet into the oven.
Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better.
Bake for minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool. Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes.
The warm air from the oven helps to dry out the middle of the profiteroles. This will result in a lighter pastry case, that rises more.
While this works well, I find that adding a little extra flour helps make perfect choux pastry that is crisp and stable. The pastries keep its shape as it bakes — a very desirable result. This is true for any kind of baking. With eggs, I like to crack them into a jug, and whisk them before adding to the dough. This unique step results in a really sturdy pastry shell that also has a custard-like texture on the inside. Always start with cold water or milk. Add the salt and the sugar to the water.
Stirring the water frequently while it warms up ensures that the salt, sugar and butter melt before the water comes to a boil. Mix immediately for about 45 seconds, to make sure there are absolutely no lumps. Then cook the dough further on the stove so that enough moisture evaporates to get a good dough.
A lot of recipes will talk of different signs to look for when cooking the dough — from the dough pulling away from the sides of the pan, to the dough looking like mashed potatoes, or leaving a film of dough on the bottom of the pan.
Heating the dough for too long can cause the butter to split from the dough as well. This can cook the eggs, and even give your choux an eggy taste. The way I prefer to cool down my dough is to place the eggs in a bowl, and then flatten the dough along the sides of the bowl. This increases the surface area, so it cools down faster, plus more water evaporates as you do this. Some recipes call for mixing the dough in a stand mixer for a couple of minutes.
The amount of eggs added is variable. As mentioned earlier, I like to have all the eggs whisked well in a jug first, before adding it to the dough. This is because I can add a little at a time until I get the consistency I like. Whisking them beforehand ensures that you get an even mix of egg white and yolks being added to the dough at all times. Mix in each addition of eggs before you add the next.
Not good. Because when you added water to cook the dough previously, how much water gets evaporated during the cooking process can vary a lot. How you measured the water, what saucepan you used to cook the dough, how long you cooked the dough can all have an impact on how much water is left in the dough. This image shows the subtle difference in choux pastry dough consistencies. On left, the dough has almost enough eggs.
On the right, the perfect amount of eggs, where the choux pastry dough is smoother, and has a glossy sheen. I use a combination of both tests to check the consistency of the dough. I prefer the finger test over the V test. However, I would recommend using both at the beginning. Make sure the piping tip is just touching the surface of the piped dough, and move up as you go.
This will help create less ripples and folds. This way you will have less cracks in your shell. Alternatively, you can use a spoon or a mini cookie scoop to spoon the dough on to a baking sheet as well. I do recommend piping though.
This way your choux pastry will rise perfectly upwards, and not be lopsided. Remember to use a damp finger to flatten the apex or any points, otherwise these points will burn when you bake the profiterole shells. Another trick I use to get the choux pastry shells to expand even more is to spray the baking tray with some water.
For more in-depth details and pictures, check out my Chocolate Eclairs post. Eclairs are a bit trickier than profiteroles when it comes to maintaining their shape. With eclairs, I also prefer to use a French star tip over a round tip. This really helps with maintaining the eclair shell shape. I also prefer to use bread flour, so that the dough will be more sturdy than with AP flour.
Eclairs bake better on silpat than on parchment paper! For more details, check out this post for tips on how to pipe eclairs and make classic chocolate eclairs. Some recipes call for choux pastry to be baked at two different temperatures. If this works for you, go ahead. As I mentioned earlier, I find that the high temperature makes the shells expand too much, causing cracks.
This means you should never open the door during the first minutes of baking for standard-sized choux pastry; the time goes down for smaller shells and up for larger ones. I wait till the shells are golden colored before opening the door. This prevents steam from escaping too early, which will cause the shells to collapse. I used to prick each choux pastry shell with a toothpick as soon as they came out of the oven and were cooling down, in order to dry out the shells. So now I open the oven door at the minute mark, prick each shell with a toothpick or skewer during that last mins of baking, and allow the steam inside the shells to escape.
Use a sharp toothpick to pierce the casings. For larger pate a choux pastries more than 2. Discover more:. Share recipe. Related recipes. Choux buns with chocolate custard and lime syrup. Profiteroles with passion fruit cream and chocolate sauce.
Chocolate sauce. Equipment Food mixer Piping bag with a small plain nozzle. Put the butter, sugar and salt for the profiteroles in a pan with ml of water and bring to a simmer. Add the sifted flour and stir for a good 5 minutes over a low to medium heat, until the paste comes away from the pan.
Transfer this immediately to a food mixer or processor with a beater attachment. Turn off the oven. Use the tip of a small sharp knife to pierce the base of each profiterole. Return the profiteroles to the tray and place in the oven for 20 minutes to dry out. Transfer to a wire rack to cool.
Return to pan. Whisk over low heat for 5 minutes or until thickened. Cover surface with plastic wrap and place in fridge to chill. Tell us what you think of this recipe! Image by Rob Palmer. Top easy dinner recipes. Beef mince recipes.
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