For an autumnal Let’s Bake event, we chose a pastry theme. So whether it was choux or shortcrust, filo or puff, the theme was flexible enough to allow for savoury or sweet fillings! I decided to try making a pastry I had not made before – choux. I was pleasantly surprised by how easy it was! From there, the obvious choice for choux pastry was profiteroles, so i decided to go ahead with a trial batch of choux pastry last week.
Choux pastry is so easy, and cheap to make which i didn’t realise before – containing just relatively small amounts of butter, flour, water, eggs and pinches of salt and sugar. I used a recipe from John Whaite – in one of his books he also gives quantitys for 2/3rds and 1/3rd of this amount of pastry. It literally does not take more than 15 minutes to prepare, and then about another 30 minutes to cook. I froze my batch and then the night before our event, defrosted them and then heated them through in the oven for 5 minutes before making a fresh batch.
The preparation of profiteroles is quick, and it’s a great workout for the upper arms in order to make a lovely smooth choux dough as you are beating your eggs into the flour and butter mixture.
The key to avoid soggy choux buns is to bake in two stages. A longer first bake for around 25 minutes, after which they should be taken out of the oven and a small hole inserted in each bun to let the steam out. They then should be put back in the ovennfor a further 10 minutes to crispen up slightly.
Once the buns have finished their second bake and left until cold, the filing and decoration can begin!
I kept it nice and simple – whipping up some double cream and piping it into the cavity of the buns.
I had been given a huge tub of gingerbread salted caramel sauce by The Very Lovely Sauce Company in the recent #loveFifefood goodie bag I was given, so I heated a couple of tablespoons up in a bain marie and then coated the tops of the buns.
The final step was to drizzle some melted dark chocolate over the buns and leave to chill in the fridge.
Making choux pastry for the first time has definitely given me confidence to make profiteroles again! Next time I might try eclairs and some alternative flavours, but the gingerbread sauce was a great choice and one I would definitely have again!