Choux/Profiteroles Pastry

This is how to make French Choux pastry, also known as Profiteroles.

Ingredients:

150g Plain Flour

115g Butter

4 whole large Eggs

140g Water

140g Milk

pinch of salt

1 Tablespoon of sugar optional if you making sweet choux pastry

Mix the milk, water and the butter on the stove top on low heat till the butter desolves.

Add the flour and stir constantly with a wooden spoon on low heat till well combined, approx 5-10min.

Transfer the mix into an electric dough mixer and while its kneading, add one whole egg at a time, wait till the egg is absorbed into the pastry then add the rest of the eggs one by one.

make sure the pastry is well combined.

Put the mix into a piping bag and pipe onto a silicon covered baking tray the desired shape.

Bake in pre-heated 190degC oven for 18-20min.

Crackling option:

½ cup of butter

½ cup of sugar

½ cup of flour

Mix everything together to a paste.

Roll out between two sheets of baking papers.

Leave to set in the fridge.

Use a cutter to cut out circles.

This crackling is used on the top of the piped choux pastry before baking, to give an extra crunch.

This is optional, pictures below made without this crackling.