Profiteroles Or Cream Puffs Recipe

Preparing the Choux Pastry

Start by preheating your oven to 220°C (425°F). In a medium saucepan, combine 120 mL of water, 50 grams of unsalted butter, 1 gram of salt, and 5 grams of sugar. Bring the mixture to a boil. Reduce the heat to medium and add 30 grams of all-purpose flour all at once. Stir vigorously until the mixture forms a ball and begins to film the bottom of the pan. Remove from heat and let it cool slightly. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to form a smooth dough.

Baking the Puffs

Line a baking sheet with parchment paper. Use a spoon or a piping bag to drop dollops of dough onto the sheet, leaving space between each for expansion. Bake for about 20-25 minutes, or until golden and puffed. Let them cool on a wire rack before filling.

Filling the Profiteroles

Once cooled, make a small incision in the bottom of each puff and fill it with whipped cream or custard using a piping bag. You may need about 10 grams of filling for each puff, depending on size and preference.