Choux pastry has the most unique baking procedure amongst other fishes in the sea of pastries. It leads to perfectly hollow round or oblong shaped creations (however one wishes to shape it), ready to be filled with fresh whipped cream or custard.
An elegant masterpiece known as “Croquembouche” can be prepared by dipping the profiteroles in hot caramel and stacking them in a cone shape. Surrounded by caramel threads, this formation is perfect as a wedding ceremony centre-piece.
Yield: almost 20-25 profitroles/15-20 eclairs
- ½ cup (1 stick) unsalted butter, cut into cubes
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 cup water
- 1¼ cups all-purpose flour
- 4 large eggs + 1 large egg white
- Put butter in a saucepan. Add sugar, salt and water to it and put it on medium heat. Keep whisking until butter melts.
- Remove from heat and add flour to it. Keep whisking constantly until everything comes together. Cook over low heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, it may take about 3 minutes.
- Remove from heat and let it cool down.
- Add 1 egg at a time to the cooled mixture and keep stirring until a smooth batter is obtained.
- Pour the batter in a piping bag with desired shaped nozzle and pipe out the batter on a baking tray.
- Spread some egg white on surface of piped batter and bake in a preheated oven at 325 degrees F (165 degrees C) for about 20-25 min or until surface turns golden brown.
- Use a wooden spoon while whisking mixture in the saucepan, as constant stirring is required.
- Do not add all eggs at once, as it separates out the batter.