This pastry is used to make profiteroles, eclairs and pastry swans. This is a type of pastry that is cooked twice, first on the hob and then second in the oven. When this pastry is placed in a hot oven, the water in the mixture evaporates causing the pastry to expand and have a hollow center, which makes the pastry light that can be filled with whipped cream, ice cream or chocolate. When the pastry is baked in the oven it is initially baked at a high temperature to quickly expand the pastry and then the temperature of the oven is lowered. By lowering the temperature it will dry out the choux pastry and prevent it from going soggy. This recipe will make around 48 profiteroles or 12 eclairs.
100g Plain Flour
3 x Eggs
1/4 tsp Salt
1. Place the salt, butter and water a pan and heat on the hob until the butter has melted. Do this on a low heat so that mixture does not boil; you do not want the water to evaporate.
2. As the mixture starts to simmer add the flour and mix with a wooden spoon until it starts to form a ball. Cook the dough for a further 2 minutes to cook out the flour. At this point the dough should be glossy and pull away from the sides of the pan.
3. Tip the dough into a large mixing bowl; this will help to cool the pastry quicker. When the pastry is cool add the eggs one at a time and mix using an electric mixer until the eggs are incorporated.
4. To test if the pastry is ready the pastry should be glossy and will fall off the wooden spoon when lightly shaken. You may not need to use all of the eggs, you can always add more egg but you can not take away more egg.
5. Next place the pastry into a piping bag, leave to cool for 5 minutes and pipe into profiteroles or eclairs.
6. To make profiteroles, pre heat the oven to 200C/Gas Mark. Line a tray with baking parchment and pipe the choux pastry into 3cm wide circles and try to make them around 2cm high. Then lightly glaze the profiteroles with an egg wash and bake for 15 minutes. Then reduce the temperature to 180C/Gas Mark 4. Open the oven door to reduce the temperature and also to let out the steam.
7. Bake for a further 5 minutes. Remove the profiteroles from the oven and piece the bottom of the profiteroles. This will help to try the center and bake for 3 minutes.
4. Remove the profiteroles from the oven and allow to cool on a wire rack.