Cream Puff Recipe (Profiteroles)
First time I made them, the profiteroles were perfect. Unfortunately I didn’t write down the quantities of ingredients I used or any specific instructions. So because the choux batter was too runny, I couldn’t pipe it. Also the puffs wouldn’t puff up and sink as soon as they would leave the oven.
The hubs once came into the kitchen and said unintentionally ’Wow, these blinis look great!’… Normally that would have made me cross but I have to admit that his comment then was so innocent and honest. Made me laugh so hard.
So it took me a bunch of retrials before I could come up with a perfect cream puff recipe. Then I know what my mistake was. The cream puffs failed because I would take the pan off the heat before stirring in the flour. Will never happen again from now on!
Love a challenge? Then also try out my Spanish almond meringue cupcakes!
Step up your baking skills with these profiteroles!
- ⅙ cup water (40 ml), cold
- ⅙ cup whole milk (40 ml)
- 1 oz unsalted butter (30 g)
- 2 tsp caster sugar
- 1 ½ oz plain flour (45 g)
- 1 medium egg beaten
- ½ cup cream whipped
- 3,5 oz chocolate melted
Add the cold water, milk, caster sugar and unsalted butter to a saucepan.
Place it over medium-high heat until the butter has fully melted. Stir regularly. Then add the plain flour and also a pinch of salt. Keep the pan on the heat!
Stir fast now until you get a thick and glossy batter that comes away easily from the sides of the pan.
Then take the pan off the heat and put the choux batter aside to cool at room temperature for about 10 minutes until lukewarm. Once the batter has cooled enough, lightly beat the egg and gradually add it to the pan.
- Stir well in between additions. You should end up with a smooth but firm batter.
Line a baking tray with some baking paper. Fill a piping bag with the batter.
- Pipe little round dollops onto the tray.
- Smoothen the top of the dough with a wet finger (prevents burning).
Put the baking tray in a preheated oven at 400°F (200°C) for 30 minutes until the choux are puffed up and golden brown.
Then take them out of the oven. Gently turn the profiteroles over and bake them for another 5 minutes in the hot oven. Once baked, remove the puffs and let them cool at room temperature for 30 minutes. In the meantime you can whip up some cream to fill the puffs with. Melt the chocolate and a drop of cream to dip them in.