Ultimate profiteroles recipe
Master light, crispy choux pastry for perfect profiteroles. You can sub the butter for oil which actually results in a crispier, crunchier choux. This recipe makes 30 profiteroles. Choux pastry will keep in the fridge for 1–2 days. Keep freshly-baked choux in an airtight container (unfilled) overnight and re-fresh in the oven before using. Once filled, eat as soon as possible.
Ingredients
- 125 ml water
- 125 ml whole milk
- 125 g unsalted butter
- 1 tsp caster sugar
- 0.5 tsp fine salt
- 130 g minus 1 tbsp strong white bread flour, sifted
- 200 –250/7–9 oz eggs (approx 4–5 eggs)
- 4.4 fl oz water
- 4.4 fl oz whole milk
- 4.4 oz unsalted butter
- 1 tsp caster sugar
- 0.5 tsp fine salt
- 4.6 oz minus 1 tbsp strong white bread flour, sifted
- 200 –250/7–9 oz eggs (approx 4–5 eggs)
- 0.5 cup water
- 0.5 cup whole milk
- 4.4 oz unsalted butter
- 1 tsp caster sugar
- 0.5 tsp fine salt
- 4.6 oz minus 1 tbsp strong white bread flour, sifted
- 200 –250/7–9 oz eggs (approx 4–5 eggs)
Details
- Cuisine: French
- Recipe Type: Pastry
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 30 mins
- Serves: 15
Step-by-step
- Put the water, milk, butter, sugar and salt in a large saucepan over a high heat and bring to a rolling boil. Add the flour and stir-stir-stir with a wooden spoon until smooth. Cook for about 1 minute, stirring constantly, until the mixture leaves the sides of the pan.
- Transfer the dough to a bowl and leave to cool slightly.
- Mix the eggs together in a separate bowl. Gradually beat the eggs into the dough until all incorporated. Your mixture should be at dropping consistency, shiny and glossy. Your choux pastry is now ready to use.
- To make profiteroles, pipe 2.5-cm/1-inch rounds onto a lined baking sheet and bake at 200°C fan/220°C/425°F/gas mark 7 for 15 minutes, then turn the oven down to 165°C fan/185°C/365°F/gas mark 4, and bake for a further 10–15 minutes.
- Once cool, fill these with chantilly cream, whipped cream, custard or even cut them in half and add a scoop of ice cream.
This recipe is from The Pastry Chef’s Guide: The secret to successful baking every time by Ravneet Gill (Pavilion Books). Photography by Jessica Griffiths.
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