My first attempt to make a choux pastry or better known in our bhopali language chotu eclairs pastry ;) . I need to try it more often for a much bettter shape.. But I guess this is good for first try. :)
For Choux Pastry
- 1 cup all purpose flour
- 1 cup or 250 ml water
- 75 g butter
- 3 eggs, beaten
- 125 gram cream cheese, cold
- 50 gram butter at room temp
- 1tsp vanilla essence
- 300 gm icing sugar
For Chocolate Sauce
- 250 g dark chocolate, 70% cocoa solids broken into pieces
- 50 g unsalted butter
- 3 tsp rice krispies
- 3 tbsp double cream
For Choux Bun
- Sift the flour and a pinch of salt into a large bowl and set aside.
- Put the water and butter into a medium-sized saucepan with high sides set over a medium-high heat and stir until the butter melts. Allow the mixture to come to a rolling boil then immediately remove the pan from the heat.
- Add the flour and salt and beat very well with a wooden spoon until the mixture comes together.
- Reduce the heat to medium and replace the saucepan, stirring for 1 minute until the mixture starts to ‘fur’ (slightly stick to the base of the pan). Remove from the heat and allow to cool for 1 minute.
- Pour about one-quarter of the beaten egg into the pan and, using the wooden spoon, beat very well. Add a little more egg and beat well again until the mixture comes back together. Continue to add the egg, beating vigorously all the time, until the mixture has softened, is nice and shiny and has a dropping consistency. You may not need to add all the egg or you may need a little extra. If the mixture is too stiff (not enough egg) then the choux pastries will be too heavy, but if the mixture is too wet (too much egg), they will not hold their shape when spooned onto baking paper.
- Using two teaspoons form the mixture into walnut-sized balls and place on the prepared baking sheets. Or pipe them for a pointy top effect.
- Bake the choux balls in oven preheated to 200 C for about 10 minutes at 200 C and then for 20 minutes at 180 C pr till golden. Remove from oven slit the corners (u need to slit in order to fill in cream cheese). Then again put the choux bun for drying at 180 C for 10-15 minutes. Keep checking you don’t want your choux pastry to burn. If they're golden, puffed and crisped, then they're ready. Transfer them to a wire rack, and let them cool.
- You don't want them chewy. You can store them in a tin for a day or two, or in the freezer for up to a month – but if doing this, pop them back in the oven for a few minutes to make sure they've crisped up.
For Cream Cheese Filling
- In a bowl, whisk the cream cheese and butter till smooth, Add vanilla and beat well.
- Gradually add icing sugar , whisk continuously till smooth and creamy.
- Put it in a piping bag. Let it chill for 15 minutes before piping it in the choux buns.
For Chocolate Sauce
- Melt the chocolate in a bowl set over a pan of simmering water, then mix in the butter, rice krispies and cream, and remove from the heat. This can be reheated – just put it back over the water pan.
To serve, pipe cream cheese, then stuff or pipe a blob into each choux bun (profiterole). Serve them doused with the chocolate sauce.