June 22, 2014


Cream puffs or profiteroles or chocolate eclairs looks similar or very close to me , kids and adults love it equally too. The best part about the recipes for these is its very easy to make and there are no baking agents added to these.
Now let me get on to the recipe.
We need to make choux paste for making all the above

Recipe for choux paste

    1 cup flour and keep aside

     1 cup milk
     1/2 cup unsalted butter, cut into small pieces
     1 tbspn sugar
     1/2 tspn salt

Bring the mixture ( milk, butter, sugar, salt)  to a full boil over med heat. Add the flour all at once and stir vigorously with a wooden spoon. The mixture will look rough at first but it will suddenly be smooth, at which point you should stir it faster.

In a few minutes the paste will become dry and not cling to the spoon or the sides of the pan.

Do not over cook or over stir at this point.

Transfer to a bowl and let it cool for 5 minutes stirring occasionally.

Add four eggs one at a time and with a wooden spoon beating rigorously after each addition or on low speed with a mixer.
Make sure that the paste is smooth each time before adding the next egg.

Scoop the paste into a pastry bag fitted a 1/2 inch clean tip. Shape the paste into  profiteroles on a ungreased baking sheet. I placed cupcake liners in  cupcake moulds and scooped into it. 

Bake at 200 degrees for 10 minutes and then for another 10- 15 minutes or until the top turns brown  at 180 degrees.
To serve slice the profiteroles into half, fill with whipped cream and top it with melted chocolate.

Very easy to make and serve :) .. Enjoy!!

NOTE: I used whole wheat flour instead of refined flour
Recipe courtesy : Joy of cooking

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