Ingredients

  • 110 grams butter, unsalted chopped
  • 270 milliliters water
  • 100 grams all-purpose flour well sifted
  • 50 grams cake flour well sifted
  • ⅛ teaspoon salt
  • 1 tablespoon sugar optional
  • 4 eggs well beaten

Directions

1. Put butter and water into a heavy saucepan. Slowly bring to a boil, so butter is melted by the time water boils. Immediately add all of the flour, salt and sugar at once and quickly stir, off the heat. When the panade becomes thick and smooth and leaves the sides of the pan, stand pot in cold water to cool panade.
2. When mixture is cool, beat in the eggs, a little at a time, until it is soft, shiny and smooth. The mixture should be of a dropping consistency. If the mixture is too runny, the pastry will not rise.
3. Preheat oven to GM 6/400*F/200*C.
4. Place pastry into a piping bag with large diameter tip. Pipe 1 tablespoon at a time onto a baking sheet. Bake for 25 minutes or until there is no give to the pastry when pinched. Remove from the oven. Poke a whole in the bottom of each pastry and place back on baking sheet upside down. Bake for another 5 minutes, turn off oven and continue baking until pastry doesn't make any sounds. Cool on rack, upside down.
5. Fill with filling, top with topping.

Notes
Notes:Original serves 10, makes 34 2" profiteroles
Serving Ideas:Original serves 10.


Categories
Pastry
Keywords
Pastry
MacGourmet downloadChoux Pastry. To import, drag image to your MacGourmet recipe box.