Basic profiteroles

Basic profiteroles

By
From
Encyclopedia of Food and Cookery
Makes
16

Ingredients

Quantity Ingredient
1 quantity Choux pastry
1 egg
pinch salt

Method

  1. Using a piping bag fitted with a 1 cm plain tube, pipe choux pastry into small, high mounds, well apart, on a lightly greased baking tray. Pipe each mound with one steady pressure, and release pressure before lifting bag away, to avoid a long tail. Alternatively, take spoonfuls of the pastry and push off onto baking tray.
  2. Do not try to change shape of choux pastry when putting it out, or it will rise in bumpy shapes instead of round ones. For 5 cm profiteroles, make mounds about 3 cm in diameter.
  3. Beat egg with salt and brush over pastry mounds, pushing down tails (egg glaze may be omitted if puffs are to be iced; just push down tails with a damp finger).
  4. Bake in a preheated very hot oven for 10 minutes. Reduce heat to moderate and bake for 15–20 minutes more or until profiteroles are golden brown, firm and light in the hand. If pastry is becoming too brown before it is cooked through, cover loosely with a sheet of foil.
  5. Make a slit or hole with the point of a knife in the side of each profiterole. Return to turned-off oven and leave with door ajar for 20 minutes to ensure that puffs are thoroughly dried out (this is the secret of puffs that will hold their shape without collapsing). Cool on a wire rack.
  6. Fill by piping filling through the holes in the sides, or by carefully cutting off tops with a serrated knife, spooning in filling and replacing lids. Unfilled profiteroles will keep in an airtight container for 1–2 weeks.
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