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1/4 Photos of Choux Pastry- for Profiteroles, Cream Puffs or Eclairs
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
Units: US | Metric
Serving Size: 1 (104 g)
Servings Per Recipe: 6