Sweet and savory choux pastry
Votes: 4
Time: 35 min.
Complexity: hard
Quantity: 48 miniature profiteroles
Complexity: hard
Quantity: 48 miniature profiteroles
A versatile recipe for sweet or savory choux pastry, used to make fluffy profiteroles for cakes or savory appetizers. Once the profiteroles are baked, pierce them with a knife to release steam and create a crispy shell. Follow the recipe's instructions, and your choux pastry will turn out perfect, even if you're new to it. Fill the profiteroles with sweet creams or cream cheese if you're making an appetizer. These pastries are always popular at any event.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup of water
- 80 g butter (6 tbsp)
- 1 tbsp. sugar + 1/8 tsp. salt (for sweet dough)
- 1 teaspoon salt (for salt dough)
- 160 g of flour
- 1 cup eggs, about 4 large eggs and 2 whites
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Recipes with similar ingredients: butter, sugar, premium flour, eggs
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Bring water with butter and salt or sugar to a boil. Add flour and remove from heat. Stir the mixture and return the pan to the stovetop. Continue beating until all the flour is incorporated and the dough forms a ball. Transfer to the bowl of a stand mixer and let cool for 3-4 minutes. With the mixer on low speed, add the eggs one at a time, mixing thoroughly after each addition. Once all the eggs are incorporated and the dough is smooth, transfer to a pastry bag fitted with a round tip. Immediately pipe golf ball-sized balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
- Bake for 10 minutes, then reduce the oven temperature to 175°C and bake for another 10 minutes or until golden brown. Remove the profiteroles from the oven and immediately pierce each one with a knife to release steam.
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