Profiteroles, also known as cream puffs or "wheels" in French, are light, airy pastries with crisp shells and creamy centers. Mastering them is simple with this guide.
Ingredients: For the choux pastry, you’ll need 100g butter, 150ml water, 150g flour, 4 large eggs, and a pinch of salt. For the filling, use 300ml heavy cream (whipped to stiff peaks) or pastry cream. Optional: chocolate ganache or caramel for topping.
Steps:
1. Make the choux pastry: Melt butter and water in a saucepan, bring to a boil. Remove from heat, add flour all at once, and stir until a dough forms. Cool slightly, then beat in eggs one by one until smooth and glossy.
2. Pipe and bake: Preheat oven to 200°C. Pipe dough (using a piping bag) onto a baking sheet into small rounds. Bake for 25–30 minutes until puffed and golden. Turn off heat, let them dry in the oven for 10 minutes to prevent collapse.
3. Fill and serve: Let cool completely. Poke a small hole in each, then fill with whipped cream or pastry cream using a piping tip. Drizzle with chocolate ganache or dust with powdered sugar.
Tips: Ensure eggs are room temperature for better mixing. Avoid opening the oven early while baking to maintain rise. Store unfilled pastries in an airtight container for up to 3 days.
Enjoy these delicate, delicious treats perfect for afternoon tea or desserts!
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