This is the last post from Paris Week! That means it’s almost time to come home from my vacation 🙁
One of the first proper meals I made when I lived alone involved choux pastry – the type of pastry used to make profiteroles and éclairs. What was I thinking?!
I didn’t know anything about cooking, but My Official Treat Taster had just turned up at my door and – like me – was hungry and wanted food. We scanned over a cook book and found a chicken and leek pie that used choux pastry. I scanned over the recipe and thought it didn’t seem that tough – I obviously missed the great big red circle next to the title indicating it was a difficult recipe and people who haven’t got any right to be in the kitchen – read: me five years ago – should not attempt it.
I remember running off to the shops to grab the ingredients and rushing home to put it all together. Did I mention that I was also working that night so I needed to make this meal appear in literally seconds? Pastry in a rush never turns out well. Unless you’re grabbing a croissant on the way to work, of course.
I don’t actually remember eating the dish, but I know it didn’t turn out well. I must have one of those memories that suppresses any really horrible experiences so I don’t have an episode every time I see a a piece of chicken or a leek.
That was my first pastry disaster. I’m not even going to mention the countless homemade puff pastry catastrophes, but believe me, there have been many. What I can tell you is that I can now add choux pastry onto the list of pastry I can make. So far the list is choux and short crust. Yes, it’s a short list.
These are really fantastic! So light, fluffy and buttery. Ditch the supermarket next time you’re craving profiteroles and make them yourself. I did it, so I know you can! You don’t have to stick to the traditional whipped cream filling and chocolate ganache topping, either. Fill them and top them with whatever you like.
1/2 cup water
1/4 cup butter
1/2 cup flour
Chocolate ganache (Here’s the recipe I use)
1. Preheat the oven to 420°F. Bring the water and butter to a boil in a saucepan and remove from the heat. Leave to one side to cool.
2. Mix in the flour until it forms a ball. Beat in the eggs – one at a time – mixing in between.
3. Scoop the mixture into a piping bag and pipe small balls onto a greased baking tray.
4. Bake for 25-30 minutes or until golden and firm. Remove from the oven and leave to cool on a wire rack.
5. When cooled, slice the top off each profiterole and fill with whipped cream. Return the top so it works like a lid and drizzle on the chocolate ganache.
Here are the link parties I take part in.
Come and join the fun!