It has been 12 days since we started our month long blogging marathon and I hope you are loving my posts in the series. Today is yet another recipe with eggs. I have been eyeing these cute pastries for some time now. And as I am experimenting with eggs, I thought it would be nice to give the choux pastry a try. I am yet to develop an eggless recipe for this. But will be surely doing it soon. So readers expecting eggless bakes from me pardon this time.
Choux Pastry or pâte à choux is a light pastry dough used to make profiteroles, eclairs, croquembouches, and gourgeres. It is made with flour, milk, butter and eggs and does not use any other leavening agent. The resultant pastry is crisp and have a hollow interior and is extremely light.
I have seen so many videos before attempting the choux pastry myself. I was so happy with the result. There are some points top be noted before attempting them at home. They go soggy very fast so it is better to serve them the day they are prepared. If you are storing them then you need to re bake them before serving to make them crisp. Cream profiteroles are served filled with whipped cream.When the dough is prepared correct, the pastry will rise well in the oven and will have hollow interior. So follow the recipe exactly to get good results. The pastry does not have sugar so the whole pastry depends on the whipped cream for its sweetness. So use sweetened whipped cream.
Makes 15 pastries
Ingredients:
Milk-1/2 cup
Butter-45 gm
Flour-1/2 cup
Egg-2
Vanilla Essence-1/2 tsp
Sugar-1 pinch
Procedure:
Preheat oven to 200°C.
In a sauce pan mix milk, sugar and butter and heat.
When the butter melts and the liquid starts boiling, add in the flour.
Remove pan from heat and whisk continuously until the flour is incorporated the the dough starts leaving sides.
A thin film must be formed at the bottom of the pan.
Let it sit aside for 10 minutes.
Add one egg at a time and whisk vigorously until incorporated.
When both the eggs are incorporated, add in the vanilla and mix.
Fill a pastry bag fitted with star nozzle with the dough.
Line a baking tray and pipe stars on the parchment paper.
Bake the pastries for 25 – 30 minutes.
The top must be nicely browned or else they will go soggy once cool.
After 25 minutes, you can remove the pastries and make a small cut and then bake further. This will produce a crispy pastry.
Cool them on wire rack.
Slice the top with a serrated knife.
Pipe sweetened whipped cream into the lower case.
Place the top of the pastry on the cream.
Dust with icing sugar and serve immediately.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51
Cream Profiteroles Recipe
Ingredients
Ingredients
- Milk-1/2 cup
- Butter-45 gm
- Flour-1/2 cup
- Egg-2
- Vanilla Essence-1/2 tsp
- Sugar-1 pinch
Instructions
Procedure
- Preheat oven to 200°C.
- In a sauce pan mix milk, sugar and butter and heat.
- When the butter melts and the liquid starts boiling, add in the flour.
- Remove pan from heat and whisk continuously until the flour is incorporated the the dough starts leaving sides.
- A thin film must be formed at the bottom of the pan.
- Let it sit aside for 10 minutes.
- Add one egg at a time and whisk vigorously until incorporated.
- When both the eggs are incorporated, add in the vanilla and mix.
- Fill a pastry bag fitted with star nozzle with the dough.
- Line a baking tray and pipe stars on the parchment paper.
- Bake the pastries for 25 - 30 minutes.
- The top must be nicely browned or else they will go soggy once cool.
- After 25 minutes, you can remove the pastries and make a small cut and then bake further. This will produce a crispy pastry.
- Cool them on wire rack.
- Slice the top with a serrated knife.
- Pipe sweetened whipped cream into the lower case.
- Place the top of the pastry on the cream.
- Dust with icing sugar and serve immediately.
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Eggless version?
Very cute!
Wow you have done it so professionally!!! will wait for the eggfree version..
This looks awesome and the designs are super perfect!!!
Wow! Gayathri they look so perfect.I have seen this on Master Chef and I would never dare to make such a thing!!! Hat’s off to you!!!
They look like meringues and love that cute shape.
very very beautiful gayathri..they look perfect
Looks fantastic Gayathri..you have so much patience to make all such complicated dishes..wow..
I wish I could grab one. nice done
Reminds me of masterchef Australia series… Very well done Gayatri
Looks like cute little puffy clouds gayathri!! Such a beautiful treat to eyes as well!! 🙂
My favourite after Eclairs, u nailed them prefectly Gayathri.
Looks so gorgeous and cute looking profiteroles.. Wish to have some.
Cute looking profiteroles. I made these recently and they were not as difficult as I imagined them to be. Yours turned out perfect.
The shape of those cuties is stunning!!
What a stunning bake Gayathri! The bake looks so melt in the mouth 🙂
It’s a joy to see your work ..you are a total pro and I simply love the way you showcase your recipes…they look so simple. Wow.
this looks so light and delicious!1
Wow! this is one of the bakes I am never never going to try. Its tooooo complicated. But loving your efforts.