Profiteroles, light puffy and filled with delicious vanilla cream, these profiterole or cream puffs are delicious and pretty easy really, a perfect sugar free dessert, which can be made ahead of time, (the same day though for best taste) and filled with vanilla cream just before serving. Drizzle with this Hot Fudge Sauce for a taste sensation.
Choux pastry can fill some people with dread, as all your hard work, hopes and profiteroles, deflate like an old balloon as soon as they come out of the oven.
Some purist will say that this is not a true choux pastry and I will admit that it is more like a traditional dough, than the dough of the choux pastry, but the results in my eyes were great, if you want the more traditional choux dough just add another egg.
This dough I was able to take spoonful amounts and roll into even sized balls and place on my oven tray, what this seemed to create was not a heavy doughy ball, but pockets of air and as they cooked and when cooled they stayed perfectly hollow.. YIPPEE !!
Notes – if you want the more traditional choux dough just add another egg.
- 1 cup water
- 80 grams butter
- ¾ cup flour
- 3 eggs
- Preheat the oven to 200C/400F
- Line a baking tray with baking paper
- Put water and butter into a saucepan and cook until boiing
- turn the heat to low and add the flour
- stir continuously until the mixture forms a dough and comes away from the sides of the pot.
- remove from heat and cool slightly (about 2 mins)
- add eggs 1 at a time and continue to mix until your eggs are fully combined and your dough is smooth
- Put teaspoon full amounts on your prepared baking tray
- bake for 20 minutes
- Once cooked turn off heat and leave profiteroles for a further 10 minutes with the door of the oven slightly ajar.
- Place on wire racks to cool completely
- Fill with cream when ready to serve