Archive for May, 2010


How to make Choux Pastry

Pastries usually are made by rubbing fat into the flour, but with choux pastry the butter is melted with water and then the flour is added, followed by eggs. The result is more of paste than a pastry. It is easy to make, but care must be taken in measuring the ingredients.

The recipe below makes 18 profiteroles or 12 eclairs.

Here’s what are needed for choux pastry/eclairs:

115g or 4oz or 1/2cup butter, cut into small pieces                     

10ml or 2tsp caster sugar

1.5ml or 1/4 tsp salt

150g or 5oz or 1 and 1/4cup plain flour

4 eggs, beaten

1 egg, beaten with 5ml or 1tsp cold water for glazing

Here’s how:

1. Preheat the oven to 220 degrees Centigrade or 425 degrees F or Gas 7. Combine the butter, sugar, if using, salt and 250ml or 8fl oz or 1cup water in a large heavy-based suacepan. Bring to the boil over moderately high heat, stirring occasionally.

2. As soon as the mixture is boiling, remove the pan from the heat. Add the flour all at once and beat vigorously with a wooden spoon to mix the flour smoothly into liquid.

3. Return the pan to moderate heat and cook, stirring until the mixture forms a ball, pulling away from the side of the pan. This will take about 1 minute. Remove from the heat again and allow to cool for 3-5 minutes.

4. Add a little of the beaten eggs and beat well to incorporate. Add a little more egg and beat in well. Continue beating in the eggs until the mixture becomes a smooth and shiny paste.

5. While still warm, shape choux puffs, eclairs, profiteroles or rings on a baking sheet lined with baking parchment.

6. Glaze with 1 egg beaten with 5ml cold water. Put into the preheated oven, then reduce the heat to 200 degrees Centigrade or 400 degrees F or Gas 6. Bake until puffed and golden brown.


For large puffs

Use two large spoons dipped in water. Drop the paste in 5-6cm or 2-2 and 1/2in wide blobs on the paper-lined baking sheet, leaving 4cm or 1 and 1/2in between each. Neaten the blobs as much as possible. Alternatively, for well-shaped puffs, pipe the paste using a piping bag fitted with 2cm or 3/4in plain nozzle.

For Profiteroles

Use two small spoons or piping bag fitted with 1cm or 1/2 in nozzle and shape 2.5cm or 1in blobs.

For Eclairs

Use a piping bag fitted with a 2cm or 3/4in nozzle. Pipe strips 10-13cm or 4-5in long.

For a Ring

Draw a 30cm or 12in circle on the paper. Spoon the paste in large blobs on the circle to make a ring. Or pipe tow rings round the circle and a third on top.

Baking Times For Choux Pastry

Large Puffs and Eclairs ——– 30-35minutes

Profiteroles ——————— 20-25minutes

Rings —————————- 40-45minutes


Chocolate Profiteroles

This mouth watering dessert is served in cafes throughout France. Sometimes the profiteroles are filled with whipped cream instead of ice cream, but they are always drizzled with chocolate sauce.

This recipe serves 4-6


275g or 10 oz plain chocolate

750ml or 1 and 1/4 pints or 3 cups vanilla ice cream

For the profiteroles:

110g or 3 and 1/4 0z or 3/4 cup plain flour

1.5ml or 1/4tsp salt

pinch of freshly greated nutmeg

75g or 3oz or 6tbsp unsalted butter, cut into 6 pieces

3 eggs

Here’s how:

1. Preheat the oven to 200degrees centigrade or 400 degrees F or Gas 6 and butter a baking sheet.

2. To make the profiteroles, sift together the flour, salt and nutmeg. In a medium saucepan, bring the butter and 174ml or 6floz or 3/4 cup of water to the boil. Remove from the heat and add the dry ingredients all at once. Beat with a wooden spoon for about 1 minutes until well blended and the mixture starts to pull away from the sides of the pan, then set the pan over low heat and cook the mixture for about 2 minutes, beating contantly. Remove from the heat.

3. Beat one egg in a small bowl and set aside. Add the remaining eggs, one at a time, to the flour mixture, beating well. Add the beaten egg gradually until the dough is smooth and shiny; it should fall slowly when dropped from a spoon.

4. Using a tablespoon, drop the dough on the baking sheet in 12 mounds. Bake for 25-30 minutes until the pastry is well risen and browned. Turn off the oven and leave the puffs to cool with the oven door open.

5. To make the sauce, place the chocolate and 120ml or 4floz or 1/2 cup of warm water in a double boiler or in a bowl over a pan of hot water and melt, stirring occasoinally.

6. Split the profiteroles in half and put a small scoop of ice cream in each. Arrange on a serving platter. Pour the sauce over the top and serve at once.


How To Make Fudge Sauce

If you’re not counting calories this is a very delicious treat.


What you need are:


150ml or ¼ pint or two 3rds cup double cream

50g or 2oz or 4tbsp butter

50g or 2oz or ¼ cup granulated sugar

175g or 6oz plain chocolate

30ml or 2tbsp brandy


Here’s how:

1. Heat the cream with the butter and sugar in the top of a double boiler or in a heatproof bowl over a saucepan of hot water. Stir until smooth, then cool.

2. Break the chocolate into the cream. Stir until it is melted and thoroughly combined.

3. Stir in the brandy a little at a time, then cool to room temperature.

4. For the White Chocolate and Orange Sauce, heat the cream and butter with the sugar and orange rind in the top of a double boiler, until dissolved. Then follow the recipe to the end, but using white chocolate and orange liqueur instead.

5. For the Coffee Chocolate Fudge, follow the recipe, using light brown sugar and coffee liqueur or rum. Stir in the coffee essence at the end.

6. Serve the sauce over cream-filled profiteroles, and serve any thatwasn’t used separately.


There are variations to this recipe:

White Chocolate and Orange Sauce

40g or ½ oz or 3tbsp caster sugar, to replace granulated sugar

finely grated rind of 1 orange

175g or 6oz white chocolate, to replace plain chocolate

30ml or 2tbsp liqueur, to replace brandy


Coffee Chocolate Fudge:

50g or 2oz or ¼ cup light brown sugar to replace granulated sugar

30ml or 2tbsp coffee liqueur or dark rum, to replace brandy

15ml or 1tbsp coffee essence




Blog Stats

  • 82,893 hits

Top Clicks

  • None