Choux pastry and profiteroles

choux pastry has always been viewed as difficult but it can be easy if you follow the recipe and know the simple techniques to know that your mix is correct each time.

Choux was invented in the 16th century by a chef  in the court of Catherine de’ Medic  Queen of France, this recipe has evolved to what we know today.

Choux is used in two ways light and puffy in the oven as  profiterolesetc but also as churros which are fried and are truly yummy. It is also the concept for gnocchi using flour and eggs to get the light fluffy effects.

Choux is fluffy because the high water content steams the pastry at the high temperature and high gluten helps set the outside of the pastry to get the crispy fluffy texture. Once you understand this then its easy to avoid the normal pit falls. I have highlighted these!


make 6 good portions


2 1/2 oz strong flour

5 fl oz water

2 oz butter

2 large eggs


preheat oven to 200 c – this is with fan.

1.Cut the butter in to smaller piece and heat with the water DO NOT BOIL– you need all the water! keep it just below boiling until all the butter is melted.

2.Pour the flour in quickly and beat over heat until the dough forms a ball and moves away from the side of the pan. This is what is will look like .

choux (1 of 1).JPG

There will be  a buttery shine and will be quite thick but there should be no liquid or fat anywhere apart from in the dough.

Beat the eggs and then beat a little of the eggs into the dough until fully blended. THIS NEEDS TO BE VERY HARD AS YOU NEED THE AIR IN THE MIX. Each time the egg must be fully incorporated and the mixture will stiffen up.

As the last is added the mixture will be at dropping consistency. – I goggled dropping consistancy and I will be honest the ones I found are too wet.

Pick the dough out on a spoon and a sharp tap will make the dough fall off the spoon

using two teaspoons put a rounded spoon full on a baking tray DO NOT GREASE.

leave plenty of space as they will fluff up to a good size.

Cook at 200c for 10 minutes, and then turn up to 220c for about 15 minutes. They must be a good dark golden colour and when touched there must be no soft spot, or the profiteroles will drop and shrink.

prof (1 of 1).JPG

Allow to cool fully

next stage is simply to melt chocolate

  1. Break chocolate and place into a heatproof bowl.
  2. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. DO NOT ALLOW THE WATER TO TOUCH THE BOWL CONTAINING THE CHOCOLATE
  3. Dip the profiteroles  into coat and again cool fully.


lastly whip up cream and pipe into the profiteroles and scoff!

prof 3 (1 of 1).JPG



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