I always thought Petit Choux (or Profiteroles) were a complicated pastry. Just a myth. It is a nice dough to work with and the result is just delicious…can’t stop eating them!
For the piping bag, a little trick: To fill it in a clean way place the bag inside a tall cup or glass. Fold the excess bag that doesn’t fit inside the cup over the edges of the cup. Spoon the dough inside the bag. Remove the bag from the cup and squeeze any air bubbles out of the bag. Twist the top part of the bag and proceed with piping.
Music…Teardrop by Massive Attack.
Ingredients (for approx. 24)
- 100gr. Butter.
- 130ml. Water.
- 130ml. Whole Milk.
- 100gr. White Sugar.
- 120gr. Plain Flour.
- 30gr. Cocoa Powder.
- 4 Fresh Eggs.
- A pinch of salt.
- 300ml. Fresh Cream (for the filling).
Preparation
Pre heat the oven at 185 degrees.
Bring the water, milk, butter, sugar and salt to boil in a sauce pan. Once it reaches the boiling point remove from the heat and stir in the flour and cocoa powder until no lumps remain. Bring back to the heat for 1 minute while stirring. Remove from the heat.
Stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. The dough should be homogeneous, elastic and shiny.
Transfer the dough to your piping bag and let it rest 10 minutes. Pipe the dough into small buns about 5cm in diameter onto the baking tray. Bake the choux buns in the preheated oven for 25 minutes, until puffed, golden and crisp. Remove and cool on a cooling rack. They should be crispy on the outside and soft in the centre.
When they’ve cooled just make a cut in the middle and fill them with whipped cream using a piping bag.
Enjoy them with a good coffee or a masala chai (my most recent addiction).
If only I had one of these right now!!:D
You would have another one after!
Nice work! Love profiteroles and Massive Attack; you’ve hit gold!
Thanks! 😉
it looks like a classy Whoopie Pie! I will try these for Father’s Day! Beautiful Blog.
Thanks. Enjoy them!
Yummy, these don’t look like any profiteroles I ever made.
Now that you’ve revealed the ease with wh
ich one can make pâte à choux I’m afraid the pastry ninjas will have to kill you. Sleep with one eye open and a rolling pin under your pillow. Nice post. Ken
Reblogged this on Egg in the Middle and commented:
Can hardly wait to make these!!!
Oh look at these wonderful little cakes!!
These look epic. They would be very impressive for my next food-related competition!
Thank you and good luck!
This photograph should be illegal – food porn!
They look delicious! And I LOVE Massive Attack!!
Great to have you back … and baking again. Just what I would love to enjoy with my big mug of coffee .. that I just mad. Welcome back.
Very nice indeed.
They look so yummy!!!!
Hi,
I was wondering if I could send you on some information about MasterChef Ireland; I am a researcher for the show- I can’t seem to find a direct email to contact you on!
Thanks!
Hi Eimear,
It would be great! My email is: santiastorga@yahoo.es
Thanks!
I would have thought that this was a hard one to make too – I will have to try your recipe! They look so good.
Look Fantastic!
wow. I’ve never thought to make the dough chocolate!!! brilliant!!!