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    You are in: Home / Australian / Choux Pastry- for Profiteroles, Cream Puffs or Eclairs Recipe
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    Choux Pastry- for Profiteroles, Cream Puffs or Eclairs

    Choux Pastry- for Profiteroles, Cream Puffs or Eclairs. Photo by WiGal

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    **Jubes**'s Note:

    An easy pastry to make. Can be used for profiteroles, cream puffs or eclairs. Pastry can be frozen after being cooled. When defrosted return to the oven to crisp if required. Unfilled pastries can be frozen for up to two months. For eclairs top with chocolate and fill with cream. For profiteroles top with chocolate and fill with custard or vanilla cream. For cream puffs sprinkle with icing sugar and fill with cream. A quick creamy filling is to blend a box of powdered dessert vanilla custard pudding mix with a carton of thickened cream (just use a balloon whisk). It's been a long time since I have used this recipe-so my servings is a guess

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    Units: US | Metric


    1. 1
      Place the butter and the water in a saucepan. Bring the water to the boil and stir until the butter has melted. Remove from the stove.
    2. 2
      Stir in the sifted flour. Add the flour all at once. Beat until smoth.
    3. 3
      Return to the heat, and stir vigourously until the mixture leaves the sides of the saucepan and forms a smooth ball.
    4. 4
      Allow the mixture to cool slightly.
    5. 5
      Whisk the eggs well and then add them to the choux ball. Beat the eggs into the mixture.
    6. 6
      Use a piping bag to pipe 7-10 cm lengths for eclairs, or place in spoonfuls onto greased cookie trays for cream puffs or profiteroles.
    7. 7
      Bake in a hot oven - 220°C for 10 minutes. Reduce the heat to 200°C and continue to cook for 15 to 20 minutes, or until golden and crisp.
    8. 8
      Turn the oven off.
    9. 9
      Remove from the oven and immediately make a small slit in the side of each puff to allow the steam to escape. Return to the oven for a few minutes to help dry them out. The oven has already been turned off.

    Ratings & Reviews:

    • on July 23, 2009


      Very good! Easy to make, freezes well, plus fun to eat. For Americans, bake at 425 degrees Fahrenheit for first stage, and 390 degrees Fahrenheit for second stage. Thanks **Jubes** for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2008


      I've made choux pastry before and was indifferent with the result. These were perfect!!!! The combination of ingredients is just right. I got 12 egg sized profiteroles from the recipe. I have frozen 1/2 to use for future and I will be following the tips for crisping up. Thanks for a very successful recipe **Jubes**

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2009


      I've always wanted to make eclairs. This was so easy that I now have a signature dessert.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Choux Pastry- for Profiteroles, Cream Puffs or Eclairs

    Serving Size: 1 (104 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 179.4
    Calories from Fat 92
    Total Fat 10.2 g
    Saturated Fat 5.6 g
    Cholesterol 113.3 mg
    Sodium 104.9 mg
    Total Carbohydrate 16.0 g
    Dietary Fiber 0.5 g
    Sugars 0.1 g
    Protein 5.3 g

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